PETITE EGGLESS COCONUT MACAROONS

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In case you have been wondering why I have been missing in action since my last post, here is the ‘why’. My daughter has been having her exams so I was busy helping her with her studies. Besides that, I have been busy trying to make my macaroons work. After four failed attempts I finally managed to make nearly perfect (I guess they are nearly thereJ) eggless macaroons. 


If you remember, I had mentioned in one of my previous post about my macaroon fiasco. They had gone all mushy and burnt. Since then, I have been trying to work on them off and on. My daughter had given up on me and told me to stop dreaming about them day and night. I have this tendency that if something doesn’t work out for me in the kitchen, I stubbornly pursue it till I am able to achieve the desired results. So, now I know four ways how not to make/bake a macaroon!! 😉
Here is how I made these macaroons.
100 grams condensed milk (sweetened)
1 heaped cup shredded coconut (I used fresh one)
1 tbsp scant, refined flour
2 tsp scant, semolina (I used it coz I ran out of refined flour but it worked perfectly well)

Line the base of a baking tray with parchment paper and grease it well.
Mix all the ingredients together to make a thick batter.
Pre-heat the oven at 170 degree C.
Drop a spoonful of batter on the baking tray 1 inch apart.
Bake for 10-15 minutes keeping an eye on the macaroons.
Remove them from the oven once they start becoming golden brown at the edges and top.

Note: In case you feel that batter is thick, add 1-2 tsp of milk. Or in case it looks runny, add a little bit of refined flour to it.
Note: I baked the macaroons on the top most rack of the oven using only the lower coil for heating and once they were done, I shifted the baking tray to second bottom shelf and used the upper coil to give a little goldenish touch to the macaroon tops.
Note: I did not use sugar since my family prefers mild sweetness. You can use 2-3 tsp of sugar if you like the macaroons sweeter.
Note: Keep a regular eye on the macaroons. It doesn’t take them much time to get burnt! You know your oven best, so adjust the time and temperature accordingly.

Suggestion: Some people do not like the aroma/taste of condensed milk, for those you can use a few drops of vanilla essence or perhaps green cardamom powder.
Suggestion: Bake a single macaroon and if it comes out well, go ahead with the rest of the batch (updated on 25th Jan 12′)
Suggestion: Serve them drizzled with nutella for extra yumminess!!!!!


Yield – 16 little macaroons
IT IS ALWAYS ENCOURAGING TO HEAR FROM FRIENDS AND READERS. I CAN ALSO BE REACHED AT: easyfoodsmith@gmail.com
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34 Comments

  1. Thanks for all the effort in trying to perfect these. It looks like all the work paid off, these look amazing. I have never made them before and this post is very inspiring. Also, delicious idea with the nutella drizzle. Delicious post!

  2. Thanks for popping by my blog!! I of course had to stop by yours to see what yours looked like:-) and the pictures on your blog are amazing! Those little macaroons looks delicious! I have never baked macaroons, but I have to try very soon:-)

  3. What a great recipe!! I like that they are egg-less. I use a condense milk with dessicated coconut to make something we call coconut toffee (similar to barfi) made on the stove top. I like that you baked these and made them a little crispy around the edges. Well done and hope your daughter’s exams go well. ~ Ramona

  4. Oh no! You got me started to crave coconut macaroons! You know I don’t bake…so I usually get these delicious coconut macaroons from this bakery…and I just passed by today wondering if I should get some, but I told myself I’m good and just skipped. Now I’m not sure anymore… I need to go back and get some. Yours definitely look delicious. I need coffee and this for the weekend! I love your macaroons!

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