Coconut macaroons are just so delicious, cheap, and easy to make. But it's even more delicious when you dip it in chocolate! I honestly just knew macaroons as coconut macaroons until a huge craze for French macaroons started in the Philippines. I like French macaroons too but let's just face it, coconut macaroons are way faster and easier to make.
To make it even simpler, this recipe doesn't contain any egg whites. I usually don't know what to do with the yolks after separating them from the whites. But to tell you honestly, I always have difficulty separating them. They're together, why should we break them apart? So I made up something without the need for eggs and it turned out great.
To make it even simpler, this recipe doesn't contain any egg whites. I usually don't know what to do with the yolks after separating them from the whites. But to tell you honestly, I always have difficulty separating them. They're together, why should we break them apart? So I made up something without the need for eggs and it turned out great.
| Prep Time | Total Time | Yield |
| 5 mins | 30 mins | 12 pieces |
Ingredients
Coconut Macaroons
- 2 cups desiccated coconut
- 1 tbsp coconut oil or vegetable oil
- 150ml condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
Chocolate Drizzle
- 30g dark chocolate
Instructions
- Preheat oven to 350ºF.
- Combine coconut oil, condensed milk, vanilla extract, and salt. Stir in desiccated coconut.
- Bake for 20 to 25 minutes. Set aside to let cool.
- Melt the chocolate in a double boiler then transfer to piping bag.
- Drizzle chocolate on the coconut macaroons. Serve and enjoy!
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