A perfect treat anytime of the year
These Macaroons are easy to make and a great way to infuse fun flavour. Whether you’re mixing some almond flavouring into the coconut mixture, or adding some hints of seasonal flavour to your chocolate. Have fun and make it your own.
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.
Coconut Macaroons
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Small mixing bowl
Ingredients
Macaroon Mix
- 1 egg white
- 2 cups sweetened shredded coconut
- 1/4 cup sweetened condensed milk
- 20 drops Hedessent Coconut Flavour
- 15 drops Hedessent Almond Flavour
- 15 drops Hedessent Tahitian Bean Flavour
Chocolate Coating
- 1/3 cup semisweet chocolate chips
- 1 tsp coconut oil
- 15 drops Hedessent Almond Flavour
Instructions
- 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.
Notes
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Looks delish. Can you still melt the chocolate in the microwave and add in the coconut oil?
Hi Barb, thanks for your question, and absolutely you can. Just remember that when you are melting chocolate in the microwave you want to do short times, and check it regularly so it doesn’t seize
Happy Baking!