With the arrival of Spring comes the sense of renewal and fresh beginnings.
The heavy cloak of winter is fading as warmer weather teases from the horizon and reminds us of tropical climes. What better way to celebrate the changing of the seasons than with a deliciously sweet Mango Coconut Macaroon? With this recipe, we wanted to infuse a taste of the tropics, so we used our Coconut, Mango, and Tahitian Bean flavours.
Our Coconut Flavour helps enhance the natural taste of the shredded coconut, which has a tendency to disappear, and often adds more texture than it does flavour. Now the coconut flavour can tell its own story, before its telltale texture gives away the ending.
In keeping with our tropical theme, the fresh, bright Hedessent Mango Flavour layers in as both a complement and contrast to its nutty companion, creating a lovely, citrus-sweet depth that is uniquely mango.
The Tahitian Bean Flavour balances both the nutty of the Coconut and fruity of the Mango, adding in a soft, decadent foundation of vanilla, without the traditional vanilla investment.
Regardless of whether you’re new to baking or an experienced chef, these macaroons are easy to make and delicious! Check the recipe below to see for yourself.
Mango Coconut Macaroons
- 1 Baking Sheet
- Parchment Paper
- 1 Small mixing bowl
- 1 egg white
- 2 cups sweetened shredded coconut
- 1/4 cup sweetened condensed milk
- 20 drops Hedessent Mango Flavour
- 20 drops Hedessent Coconut Flavour
- 15 drops Hedessent Tahitian Bean Flavour
- 1/3 cup semisweet chocolate chips
- 1 tsp coconut oil
- 15 drops Hedessent Mango Flavour
- Preheat oven to 325°F; line a baking sheet with parchment paper.
- Using an electric hand mixer, beat egg white on medium speed until medium peaks form, 2 to 3 minutes. Fold in the coconut, followed by condensed milk, salt, Coconut, Mango, and Tahitian Bean Flavours, just until combined.
- Drop 2 tbsp of mixture 1-inch apart onto the prepared pan. Using fingers, gently shape into peaked mounds. Bake until golden brown, 15 to 16 minutes. Let cool completely on pan, about 15 minutes.
- Chocolate Coating: Place chocolate in a bowl set over a small saucepan with 1-inch simmering (not boiling) water and melt, stirring every so often. Remove bowl from heat and stir in coconut oil.
- Dip macaroons in chocolate to coat base and edges; return to parchment. Refrigerate until chocolate is set, about 15 minutes.