Last night I suddenly realised that I had completely lost my baking mojo and have not baked anything at all since I moved to Northampton. Craziness! So in a bid to rectify this sad state affairs I looked for something quick to make involving as little ingredients as possible. In a brainwave moment I thought of coconut macaroons. I have not had these in yonks and with a quick scan of the tinterweb I gathered how easy they are to make. I had most of these ingredients in the cupboard and the boyf popped around the corner to the local shop for the condensed milk. Within 20 minutes we had sweet delicious morsels of yumminess for a bedtime treat.
Coconut Macaroons (makes approx. 36)
- 400g Dessicated Coconut
- 1 can Condensed Milk (approx. 397g)
- 2 tsp Vanilla Essence
- pinch of Salt
- Preheat oven to 170C.
- In a bowl mix together all the ingredients with a fork. At first it might appear a bit dry but keep at it until all the coconut is coated with the condensed milk. You should have a stodgy mixture.
- Take a heaped teaspoon of mixture and gently press into a ball-like shape before placing on a baking sheet covered with baking paper. The less you handle it the better or it will break up. Just gently coerce into shape.
- Bake in a preheated oven for 9-12 minutes. I slightly overcooked mine as I am still getting used to this oven, but you want the top of the coconut macaroons to be slightly golden brown.
- Remove from oven and allow to cool.
- Enjoy!
- Optional idea: Melt some chocolate and then dip the bottom of the cooled coconut macaroons into it. Allow to set and enjoy chocolate coconut macaroons.
Check out my other food wittering’s on my Recipe Index.