Chocolate dipped Eggless Coconut Macaroon
Eggless Coconut Macaroon is a delicious sweet snack made from condensed milk and coconut flakes. It is crispy on the outside and chewy on the inside.
Ingredients
- ¾ Cup Sweetened condensed milk
- ½ tsp Vanilla extract
- a small pinch Salt
- 1 ½ Cups Unsweetened coconut flakes
- ½ Cup Semi sweet choco chips
- 2 drops Coconut oil (or any other flavorless oil)
Instructions
- First, add the sweetened condensed milk to a mixing bowl. Add the vanilla extract, salt to the mixing bowl.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-1.jpg" alt="macaroon" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-2.jpg" alt="macaroon" width="48%" /> - Add 1 Cup of the coconut flakes to the mixing bowl and mix until combined well. Now add the remaining ½ of cup of coconut flakes and mix well. Let it rest for 5 mins.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-3.jpg" alt="macaroon" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-4.jpg" alt="macaroon" width="48%" /> - Preheat the oven to 325 F. Scoop the coconut mixture using a 1 Tbsp measuring spoon and drop it onto a parchment paper covered baking sheet.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-5.jpg" alt="macaroon" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-6.jpg" alt="macaroon" width="48%" /> - Bake for about 20 mins or until the macaroons are golden on top. Remove them from the oven and leave them to cool to room temperature.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-7.jpg" alt="macaroon" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-8.jpg" alt="macaroon" width="48%" /> - Take the choco chips along with the coconut oil in a microwave safe bowl. Microwave until the choco chips are just melted.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-9.jpg" alt="macaroon" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-10.jpg" alt="macaroon" width="48%" /> - Dip each of the macaroons in the melted chocolate and place it back on the parchment paper.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-11.jpg" alt="macaroon" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-12.jpg" alt="macaroon" width="48%" /> - Refrigerate for 5 mins until the chocolate is set. Enjoy.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/eggless-coconut-macaroon-1.jpg" alt="eggless coconut macaroon" width="100%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/eggless-coconut-macaroon-2.jpg" alt="eggless coconut macaroon" width="100%" />
Notes | FAQ
- The quantity of coconut flakes needed depends on the type of coconut flakes used. For that reason, 1 Cup is added first and then add the remaining ½ cup based of the thickness of the mixture.
- The mixture should be thick enough to hold its shape while baking.
- The macaroon will appear soft when removed from oven. However it was harden after cooling.
- The microwave time for melting the chocolate depends on your microwave size and settings. Mine took about 2 mins.