These Coconut Macaroons might not be the typical “cookie” but I still think they belong into that category – they are small, sweet and delicious, so in my world, they are a perfect match ;) And who would have known these little fellas are so easy to prepare?!
When it comes to cookies I think I’ve seen a lot. This Cookie Friday is going on for quite some time already. To be honest, I’ve lost track of how many recipes I’ve done… I might have to check some day ;) Serving the same type of cookies to you would be kind of boring, so doing many different shapes, styles or flavors is important for me.
So today I got some Coconut Macaroons for you. Sweet, crunchy and with a little bit of chocolate on top. Many of you probably think these little fellas are Christmas cookies, but we make them throughout the year. Every time we got too much coconut flakes in the pantry. Which happens from time to time cause the packages are normally too big to use everything in one single recipe ;)
Well… one of my latest and kind of new favorite recipe to use leftover coconut flakes (besides this recipe here) are Bounty Balls – sweet, chewy and coated with chocolate. Oh, and sugar-free – I use xylitol instead. If you want to try those, you can check the recipe here.
For the macaroons, I would have loved to go sugar-free as well, but it would not work because there is no sweetened condensed milk without sugar… as far as I know. But that’s ok – it does not have to be sugar-free all the time. The macaroons are so small – I can eat them from time to time without being worried that my sugar levels go completely nuts. I just have to make sure I am not eating too many at once… which can be challenging once you started :P
INGREDIENTS / ZUTATEN
14 oz. (400g) shredded coconut flakes
14 oz. (400g) sweetened condensed milk
2 tsp. vanilla extract
3.5 oz. (100g) semi-sweet chocolate, chopped
1 tbsp. coconut oil
400g gezuckerte Kondensmilch
2 TL Vanille Extrakt
100g Zartbitterschokolade, gehackt
1 EL Kokosöl
Note: If you like macaroons crunchy, you should bake them as stated in the recipe. If you like them softer – some people prefer that – you should reduce the baking time and stop baking before they get some color. I recommend to test-bake on or two portions to get the baking time you need. After that, you can continue with the remaining dough and bake all of them as crunchy or soft as you like.
DIRECTIONS / ZUBEREITUNG
2. Add the coconut flakes, sweetened condensed milk, and vanilla extract to a large bowl and mix until well combined. User a cookie scoop to get dough portions of about 2 tablespoons and place them with enough space in between on the baking sheet. Bake for 12-14 Minutes until the tops got some color and the macaroons are crisp. Take out of the oven and let cool down on the baking sheet for about 5 minutes or until you can move them. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
3. Chop the chocolate, add together with the coconut oil to a microwave-safe bowl and melt. Mix until smooth. Drizzle over the cooled macaroons and let dry.
2. Die Kokosraspel zusammen mit der gezuckerten Kondensmilch und dem Vanille Extrakt in eine große Schüssel geben und gut verrühren. Mit einem Cookie Scoop (Eisportionierer) etwa 2 EL große Teigportionen mit etwas Abstand zu einander auf das vorbereitete Blech setzen und für 12-14 Minuten backen – die Makronen sollten knusprig sein und die Oberfläche leicht gebräunt sein. Aus dem Ofen holen und auf dem Blech für etwa 5 Minuten abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
3. Die Schokolade grob hacken und dann zusammen mit dem Kokosöl z.B. in der Mikrowelle schmelzen und verrühren. Die abgekühlten Makronen mit der geschmolzenen Schokolade dekorieren und trocknen lassen.
Here is a version of the recipe you can print easily.Print
Delicious little fellas packed with coconut: Coconut Macaroons with Chocolate. Nice all year round.
Keywords: macaroons, coconut, chocolate