PETITE EGGLESS COCONUT MACAROONS

In case you have been wondering why I have been missing in action since my last post, here is the ‘why’. My daughter has been having her exams so I was busy helping her with her studies. Besides that, I have been busy trying to make my macaroons work. After four failed attempts I finally managed to make nearly perfect (I guess they are nearly thereJ) eggless macaroons. 

If you remember, I had mentioned in one of my previous post about my macaroon fiasco. They had gone all mushy and burnt. Since then, I have been trying to work on them off and on. My daughter had given up on me and told me to stop dreaming about them day and night. I have this tendency that if something doesn’t work out for me in the kitchen, I stubbornly pursue it till I am able to achieve the desired results. So, now I know four ways how not to make/bake a macaroon!! ;-)

Here is how I made these macaroons.

100 grams condensed milk (sweetened)

1 heaped cup shredded coconut (I used fresh one)

1 tbsp scant, refined flour

2 tsp scant, semolina (I used it coz I ran out of refined flour but it worked perfectly well)

Line the base of a baking tray with parchment paper and grease it well.

Mix all the ingredients together to make a thick batter.

Pre-heat the oven at 170 degree C.

Drop a spoonful of batter on the baking tray 1 inch apart.

Bake for 10-15 minutes keeping an eye on the macaroons.

Remove them from the oven once they start becoming golden brown at the edges and top.

Note: In case you feel that batter is thick, add 1-2 tsp of milk. Or in case it looks runny, add a little bit of refined flour to it.

Note: I baked the macaroons on the top most rack of the oven using only the lower coil for heating and once they were done, I shifted the baking tray to second bottom shelf and used the upper coil to give a little goldenish touch to the macaroon tops.

Note: I did not use sugar since my family prefers mild sweetness. You can use 2-3 tsp of sugar if you like the macaroons sweeter.

Note: Keep a regular eye on the macaroons. It doesn’t take them much time to get burnt! You know your oven best, so adjust the time and temperature accordingly.

Suggestion: Some people do not like the aroma/taste of condensed milk, for those you can use a few drops of vanilla essence or perhaps green cardamom powder.
Suggestion: Bake a single macaroon and if it comes out well, go ahead with the rest of the batch (updated on 25th Jan 12')

Suggestion: Serve them drizzled with nutella for extra yumminess!!!!!

Yield - 16 little macaroons