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Coconut Macaroons

Enjoy making these delicious Coconut Macaroons for satisfying snack during the day for young your family.

What is are Coconut Macaroons?

A Coconut Macaroon is a delicious cake/biscuit that is crunchy on the outside with toasted coconut and deliciously chewy on the inside.

In addition, you can also try making this cake using our amazing range of Natural Flavoured Cocoa Powders! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

Ingredients

200g Desiccated coconut
120g Condensed Milk
70g Coconut Flavour Sugar and Crumbs Whipping It Up 
35ml Tepid Water
250g Milk or Dark Callebaut Belgian Chocolate
 
 
Instructions
 
Preheat oven to 150c / Gas Mark 4
 
1.  Spread the desiccated coconut onto a baking tray and lightly toast it under the grill, take care not to leave it unattended as it catches very quickly. Leave to cool

2. Put the condensed milk into a bowl and add the now cooled toasted desiccated coconut, mix thoroughly until combined. Put to one side.

3. Now mix the Coconut Flavoured Sugar and Crumbs Whipping it up with the 35ml water using your mixer.

4. Start the mixer on low speed until the mix and the water have combined, scrape down the bowl to ensure all loose Whipping It Up has been incorporated into the mix.

5. Turn up the mixer sped to high and whisk until the mixture is thick and creamy.

6. Add this creamy mixture to the desiccated coconut and mix with a spatula or wooden spoon.

7. Use a teaspoon to scoop out the mixture as this will not make them too big if you do want larger macaroons you would use a dessert spoon instead. Place the knobs of mixture onto greaseproof paper on a baking tray

8. Bake in the oven for approximately 20 mins or until the macaroon is golden all over. Cool on a wire rack.

9. Once cooled Melt the Callebaut Chocolate in the microwave on short bursts of 15 seconds until it is smooth and creamy.

10. Gently dip the bottom of the Macaroons in the melted chocolate to coat the bottom and just around the sides, leave on greaseproof paper and put in the fridge until the chocolate has set.

 

 

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