My first time making this recipe was for a group in college. I did not realize how simple they are to make! After that I started seeing coconut macaroons everywhere. I went shopping at Sur La Table and stumbled upon their baking section. I saw they had coconut macaroons. I read the ingredients to see how the make their version of the macaroons. Flour. Eggs. Water. Sugar. Coconut flakes. My friend’s ingredients? Simple: Coconut flakes & Sweet condensed milk. Since I transitioned to the vegan/plant based diet, I swap sweet condensed milk for the equivalent vegan version. You can find this at your local supermarket or online.
1-2 bags of unsweetened coconut flakes
Vegan condensed milk
Chocolate chips, optional
- Heat oven to 350 degree F.
- This is a sticky but fun job! Add to a large bowl the ingredients. Mix with your hands. If it is too dry, add milk as you blend with hand. Too wet, add more coconut flakes.
- Once the mixture is evenly mixed, meaning it is not too wet or dry, create them in ball shapes and place on a prepared baking pan with aluminum. Mid-way in or when you see it turning slightly golden-brown, rotate the dish so it heats evenly. You can bake these in a muffin pan, if you have one. This will ensure they are held in a nice round shape. Just be sure to spray some oil before adding the macaroons (it will stick to the pan). If you don’t have a cupcake pan, no worries. Either way, they will come out great
- Skip this step if you don’t want to dip the macaroons in chocolate: While the macaroons are baking, fill a pot 1/3 with water, bring to a boil. Add a heatproof dish (I use one of those aluminum bowls that is large enough to fit on top of my pot) on the pot, add the chocolate chips in; stir occasionally after 2-3 minutes once you see the chocolate starting to melt. You can add a hint of coconut oil if you want to add extra coconut flavor and richness to the chocolate. This is optional.
- When the macaroons turns golden-brown, take them out of the oven and let them cool for 5 min. If you did melt some chocolate chips, dip the cooled macaroons and serve right away or put on a non stick tray and let it cool until the chocolate hardens. Either way is your choice- the latter makes a pretty presentation for holiday gatherings and get togethers alike.
- If the mixture does get too dry, it will have a burnt taste. Too wet, it will fall apart.