Coconut macaroons with condensed milk
12 servings
30 minutes
Coconut macarons are a refined treat inspired by the Italian tradition of exquisite desserts. Their origin traces back to ancient European almond cookie recipes adapted to exotic flavors. Airy, crispy on the outside and soft inside, they have a delicate aroma of coconut, vanilla, and almond, creating a perfectly balanced sweet taste. Paired with melted chocolate, they acquire a slight bitterness that harmoniously complements the sweetness of condensed milk. These macarons are perfect with a cup of coffee or a glass of dessert wine, turning every meal into an exquisite gastronomic journey.
1
Preheat the oven to 180°C. Line the baking tray with parchment paper.
2
Measure 5.5 cups of coconut flakes without packing them into the measuring cup.
- Sweetened desiccated coconut: 5.5 glasss
3
In a large bowl, add 2/3 cup of flour to the sweet coconut flakes and mix well. Then pour in the condensed milk, vanilla, and almond extracts and mix well again.
- Wheat flour: 0.7 glass
- Condensed milk: 400 g
- Vanilla extract: 2 teaspoons
- Almond extract: 1 teaspoon
4
First, roll balls (about a tablespoon of dough), then shape cones with your fingers. Remember that protruding parts may burn.
5
Place the coconut cookies on a baking sheet 5–7 cm apart and bake for 12–15 minutes until golden.
6
At this time, melt your favorite chocolate as desired and then dip the bottoms of the cooled macarons. Serve when the chocolate cools and hardens.
- Chocolate: 40 g
