I love coconut in any form (must be the South Indian in me) and I came across this really easy recipe for coconut macaroons from my grandmother’s recipe book. I was so delighted to come across this book when I was visiting India a few weeks back – it was like finding a treasure trove of recipes – some of which were hand written by her and are so varied – right from complicated Indian curries and meat dishes to western desserts as she was a huge fan of baking. Here’s my first try at making coconut macaroons and I must be honest here and say that I burnt the first batch! But I was able to get it right with the second and boy was it worth the effort! I used a muffin tray to get the right shape and they came out just right – soft and gooey on the inside with a crunch on the outside.
Ingredients:
2 packets of dessicated coconut
1 can of sweet condensed milk (I have been known to eat condensed milk straight out of the can:-)
2 teaspoons of vanilla extract
Method:
Pre-heat the oven to about 200 degrees
In a large bowl combine the shredded coconut, condensed milk and vanilla extract and mix well. What you want is a smooth, creamy mixture
Then grease the muffin tray/cups and drop rounded spoonfuls of the mixture in
Place in the over and bake for about 10 minutes or until golden
Once you remove the tray from the oven, make sure you remove the macaroons and leave them to cool on a wire rack else they will continue cooking in the heat of the tray
These can be stored at room temperature in an air tight jar for about a month or so