My first attempt at these yummy macaroons. .and they were a big hit! We had a garden potluck with few friends and I just made this in the last minute. .and it sure was the star of the day! .
I prepared a second batch with egg last week. .it was good but become too soft later. .for the eggless one I am not sure if it becomes soft after some time. .as there was none left from that batch :)
Do try these simple and yummy cookies
Ingredients:
Unsweetened Shredded Coconut - 1.5 cups
Homemade sweetened condensed milk - 1/2 tin
Vanilla Extract - 1/2 tsp
Pinch of sea salt
Pinch of cinnamon powder (optional)
Method:
Preheat oven to 350F, and line a baking tray with parchment paper.
Combine all of the ingredients in a medium bowl, and mix until well combined.
Drop the batter by rounded tablespoons onto the lined baking sheet, and tap gently to drop evenly with the help of spoon or your finger. Maintain 1 inch distance apart between macroons.
Bake for 20 minutes at 350F, or until the cookies are lightly golden on top and dark golden at the bottom.
Leave the macaroons in the sheet for 5- 10 minutes, then use a spatula to gently remove the macaroons from the baking sheet, and allow to cool completely on a wire rack .
Once cooled completely it will harden, store it in air-tight container, keeps good for upto a week and enjoy.
To make more crispier or lighter macaroon add more coconut.
Rememeber macaroons may look soft while hot, don't bake again, but once cool it will become harden.
I prepared a second batch with egg last week. .it was good but become too soft later. .for the eggless one I am not sure if it becomes soft after some time. .as there was none left from that batch :)
Do try these simple and yummy cookies
Unsweetened Shredded Coconut - 1.5 cups
Homemade sweetened condensed milk - 1/2 tin
Vanilla Extract - 1/2 tsp
Pinch of sea salt
Pinch of cinnamon powder (optional)
Method:
Preheat oven to 350F, and line a baking tray with parchment paper.
Combine all of the ingredients in a medium bowl, and mix until well combined.
Drop the batter by rounded tablespoons onto the lined baking sheet, and tap gently to drop evenly with the help of spoon or your finger. Maintain 1 inch distance apart between macroons.
Bake for 20 minutes at 350F, or until the cookies are lightly golden on top and dark golden at the bottom.
Leave the macaroons in the sheet for 5- 10 minutes, then use a spatula to gently remove the macaroons from the baking sheet, and allow to cool completely on a wire rack .
Once cooled completely it will harden, store it in air-tight container, keeps good for upto a week and enjoy.
To make more crispier or lighter macaroon add more coconut.
Rememeber macaroons may look soft while hot, don't bake again, but once cool it will become harden.
Wow I love these, should try this version...looks great..
ReplyDeleteLovely macaroons..and eggless? Wow they are really tempting.
ReplyDeleteThank you so much dear valli and vaishali for your kind words. .
ReplyDeleteScrumptious cookies they are, dangerously addictive...
ReplyDeleteGolden and crunchy - they turned out just perfect.
ReplyDeleteI have been wanting to make macroons since a decade , this macroon have tempted me badly :) Making eggless makes it more yummy :)
ReplyDeletelovely.. easy ones naa
ReplyDeleteI remember trying these macaroons with condensed milk and coconut and they were a flop. Your's have turned out good.
ReplyDeleteLooks so yummy Lavina. I like anything with coconut :)
ReplyDeleteMacaroons look yum
ReplyDeletemacroons looks so delicious .
ReplyDeleteLook very tempting.
ReplyDeleteI love these macroons.
ReplyDeleteThat's so good.Bookmarked to make it :)
ReplyDelete