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A Symphony of Textures

By: Coco Treasure Organics from cocotreasure.com
A Symphony of Textures
A Symphony of Textures

Can you keep a secret? Coconut macaroons are ridiculously easy to make. Yep, those tempting little stacks of coconut and cream that you pay a fortune for at the bakery are actually a snap to make at home. Our coconut macaroons include two unique differences from most other recipes. These little changes make a big impact when it comes to flavor. First, we toast half of the coconut to bring out the deep, nutty flavor everyone loves. Leaving half the coconut fresh means the finished macaroons will still be soft and chewy. So you get the best of both cookie worlds: crispy and chewy! The second unique addition is our use of coconut cream. We’ve replaced half of the condensed milk with thick, velvety coconut cream, a condensed version of coconut milk. Using unsweetened coconut cream for part of the liquid increases the natural coconut aroma and flavor of the cookie. It also helps balance the level sweetness which can be cloying in some macaroon recipes.

Yields2 dozen cookies

Preparation Time10 min

Cooking Time25 min

Ingredients

  • 2 packages (14 oz) shredded coconut
  • 3 cups coconut cream (not coconut milk)
  • 3 cups sweetened condensed milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 extra-large or 2 medium egg whites
  1. Spread approximately half of the coconut on a baking sheet and place it in a 350°-oven for 8-10 minutes. Stir every 2 minutes, being careful not to burn the coconut. Remove from oven when it begins to turn lightly golden.

  2. In a large bowl, combine all of the coconut, toasted and plain, with the condensed milk, coconut cream, salt and vanilla extract.

  3. Beat the egg white with an electric mixer until it forms firm peaks. Fold the whipped egg gently into the coconut mixture.

  4. For each coconut macaroon, drop approximately 2 teaspoons of batter into a parchment-lined cookie sheet.

  5. Bake at 325° for about 25 minutes or until the cookies are golden and set. Cool slightly before removing from cookie sheet.

  6. If desired, drizzle the top of each cookie with melted chocolate.

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My mother would have loved these. During the holidays just about every one of her dishes included coconut in some fashion, especially the dessert items. I know I will be making these soon.

Thank you for this super easy recipe and the hints that go along with the recipe. I love coconut macaroons and you are right, the bakery will charge you a small fortune. Now I can bank those bucks and make my one. Plans for this weekend!!

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