Classic Coconut Macaroons

Happy National Macaroon Day! What a way to end the month of May. I live for macaroons, but back home we call them Besitos de Coco which means coconut kisses. My grandma used to make macaroons during the day so that when I got home from school I could have them as a snack. I may not have her recipe but I’ve made macaroons using the recipe below from Dinner Then Dessert and it comes pretty close to how my grandma made them.

Classic Coconut Macaroons

Ingredients needed:

14 oz sweetened condensed milk

1 teaspoon of vanilla extract

1 teaspoon of almond extract

⅔ cups of flour

5 ½ cups of sweetened coconut flakes

¼ teaspoon of kosher salt

Kelapo Coconut Oil Non-Stick Spray

Begin by preheating your oven to 350 degrees. In a large bowl, add the condensed milk, vanilla extract and almond extract. Once mixed together, add in all other ingredients. Feel free to whisk or use a hand mixer to completely combine ingredients. Place the mixture in the refrigerator for an hour and grease the baking sheet with Kelapo Coconut Oil Spray. Once the mixture is ready, take out of the fridge and using an ice cream scoop to scoop the macaroons and place them on the baking sheet. Once all macaroons are ready, bake it in the oven for 15 minutes. Once ready, let them sit and then enjoy.

No-Bake Chocolate Macaroons

Now this recipe is a twist from the classic one but I couldn’t resist myself. They’re chocolate macaroons! Who can say no to that? This recipe is simple and requires no baking time whatsoever.

Ingredients needed:

½ cup of dark chocolate chips

1 tablespoon of Kelapo Coconut Oil

¼ teaspoon of vanilla extract

Pinch of salt

¾ cup of unsweetened shredded coconut

Kelapo Coconut Oil Non-Stick Cooking Spray

Grease the baking sheet with Kelapo Coconut Oil Spray and set aside. In a microwave-safe bowl, add the chocolate chips and Kelapo Coconut Oil and pop in the microwave for 1 minute on 20-second intervals. Stir occasionally. Once melted, add the vanilla extract and salt to the chocolate. Next, fold in the coconut shreds until everything is well-combined. Using an ice cream scoop, scoop the chocolate and place on the baking sheet. Once you’ve added all the scoops, put the baking sheet in the fridge for 2 to 3 hours, or until they solidify. Then enjoy!

Peace, love and Kelapo


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