Description
These Coconut Macaroons are a delicious dairy-free treat made without condensed milk. They feature a rich coconut flavor enhanced by toasted shredded coconut and real vanilla, with a soft and spongy texture from whipped egg whites. Perfect for those seeking a naturally sweet and fragrant dessert.
Ingredients
Coconut Mixture
- 1 (400g/14oz) can full-fat coconut milk (well shaken)
- 200 g caster sugar
- ½ vanilla pod
Macaroon Base
- 250 g unsweetened shredded coconut
- 2 egg whites (room temperature)
- ¼ tsp salt
Instructions
- Preheat and prepare coconut milk mixture: Preheat your oven to 180°C/350°F. Add the coconut milk and sugar to a small saucepan. Split the vanilla pod lengthwise using a paring knife, scrape out the seeds and set them aside. Add the whole vanilla pod to the saucepan.
- Reduce coconut milk: Place the pan over medium heat and stir constantly to dissolve the sugar. Bring the mixture to a boil and let it simmer, stirring occasionally to avoid burning, until it thickens and reduces by one-third, which will take about 20-30 minutes. Remove from heat and allow to cool to room temperature.
- Toast shredded coconut: Spread the shredded coconut evenly in a rimmed baking dish, then toast it in the preheated oven for 4-5 minutes until fragrant and golden brown. Watch closely to prevent burning.
- Whip egg whites: In a medium mixing bowl, combine the egg whites and salt. Using a hand mixer or stand mixer fitted with a whisk attachment, whip until the egg whites are light, glossy, and form soft peaks.
- Combine base ingredients: In a large mixing bowl, combine the toasted coconut, reserved vanilla seeds, and the cooled reduced coconut milk syrup. Stir well to combine thoroughly.
- Fold in egg whites: Gently fold the whipped egg whites into the coconut mixture, taking care not to deflate the airy texture. Mix until just combined.
- Scoop macaroons: Using a spoon or a small ice cream scoop, portion out 16 scoops (about 2 tablespoons each) of the mixture onto a baking sheet lined with parchment paper.
- Bake macaroons: Bake the macaroons in the oven at 180°C/350°F for 15-20 minutes, or until they are golden brown and spongy to the touch. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use caster sugar for its fine grain, which dissolves easily and creates a smooth syrup.
- Vanilla pods provide a natural, intense flavor—splitting the pod and scraping out the seeds releases the best aroma and taste.
- Make sure to cool the reduced coconut milk syrup completely before folding in the egg whites to preserve their volume.
- Toasting the shredded coconut enhances its nutty flavor and adds depth to the macaroons.
- Room temperature egg whites whip better and produce more volume for a lighter texture.
- Watch the macaroons carefully during baking to prevent over-browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
