I personally love coconut flavor and coconut macaroons are my favorite. Chewy and soft from inside whereas crisp and golden from outside tastes delicious just plain but tastes better when dipped in dark chocolate.
Macaroons (Italian origin) re different from Macarons (French origin) . Macaroons are traditionally made from coconut, condensed milk and egg whites whereas Macarons are made using meringue and almond flour.
Macaroons are very easy to make. Traditionally egg whites are used to make these macaroons. Since I wanted to make these eggless, I used whey protein powder (80% concentrate) mixed with cold water. When blended together, it turns like egg meringue in texture and is used to replace egg whites in original recipe.
Some recipes used almond extract in addition to vanilla essence. However I have not used almond extract as I feel it overpowers the original taste of coconut macaroons.
These beauties can be relished warm, cold or at room temperature.
Coconut Macaroons – Eggless
- 200 gms Coconut flakes (unsweetened) (shredded dry coconut)
- 100 gms Condensed Milk (I used Milkmaid)
- ½ tsp Vanilla essence
- ¼ tsp Salt
- 6 gms Whey Protein powder (80% concentrate. I used Purix When Protein)
- 29 gms Water
- 50 gms Dark chocolate (Compound or Couverture)
- Preheat over at 165°C. Line a baking tray with parchment paper / silpat mat. Keep aside
- In a bowl, mix whey protein powder and water. Using hand mixer, blend it well until soft peaks are formed. (This is like meringue used with egg whites). Keep aside.6 gms Whey Protein powder, 29 gms Water
- In another bowl, combine coconut flakes, condensed milk, vanilla essence and salt. Mix well.200 gms Coconut flakes (unsweetened), 100 gms Condensed Milk, ½ tsp Vanilla essence, ¼ tsp Salt
- Fold whey protein meringue with coconut mixture and combine well.
- Using spoon / ice cream scoop, place small mounds (maybe heaping tablespoon) on the baking tray lined with parchment paper. Space the mounds around 2 inches from each other.
- Bake in preheated oven for around 16-18 minutes or until they start to turn golden brown. Remove from oven and allow it to cool on the baking sheet for 10-15 minutes. Rotate the baking tray at the end of first 8 minutes baking to enable uniform baking of macaroons
- Meanwhile, roughly dark chocolate and place it in microwave safe bowl. Warm it in microwave in initial 30 seconds burst, mix well and then continue in 10 second bursts until chocolate is completely melted well and is shiny.50 gms Dark chocolate
- Once macaroons are cooled, dip the bottoms of coconut macaroons in melted chocolate. Place on parchment lined baking sheet. Once all macaroons are dipped in chocolate, place in the refrigerator until chocolate has hardened. (I dipped on 50% of the macaroons in chocolate. Remaining ones I kept it without chocolate bottom. I personally like those without chocolate)
- Store the macaroons in covered container in the refrigerator. Can be served at room temperature or cold