Coconut macaroons are a delicious and chewy dessert that has won over dessert enthusiasts globally. Typically prepared with shredded coconut, sugar, egg whites, and flour, they are unsuitable for vegetarians. However, this two-ingredient version is simple to prepare, eggless, and gluten-free, making it another easy mini-Christmas treat to make at home.
INGREDIENTS
- Condensed Milk - 1/2 Cup
- Desiccated Coconut - 1 1/2 cup
- a pinch of salt, optional
NOTE: Toss in some chocolate chips to kick it up.
DIRECTIONS
- Preheat the oven to 350°F for 10-15 minutes before cooking.
- Combine desiccated coconut, condensed milk, and a pinch of salt in a bowl. Use a spatula to mix the ingredients to form a sticky dough-like consistency.
- Take a sturdy piping bag with a large star tip. If you are using a plastic piping bag then, use 2 layers of piping bags to make it sturdy.
- Place the mixture into the piping bag and pipe the coconut macaroons onto a baking sheet lined with parchment paper.
- Bake the coconut macaroons in a preheated oven at 350°F for 10 to 12 minutes, or until they turn golden brown.
- Allow the macarons to cool in the baking tray for 10 minutes, then move them to a wire rack to cool completely.
- Store the coconut macaroons in an airtight container.
