I found a recipe for Coconut Macaroons and I wanted to try it. The macaroons were good, but they needed a bit more in the oven. Even on reputable sites (BBC!!) there are basic mistakes like cooking times. Thus, in a way, I am sharing two recipes today. Bake these for 12 minutes if you want a vegan version of Chaclama (Omani biscuits made with condensed milk, if you look in that recipe, those need longer in the oven). Alternatively, you can bake for longer and get real coconut macaroons. I will make these again and update the recipe when I know the results, but, even so, I would recommend baking for 20 to 25 minutes instead of the 16 I baked them for.
The recipe is very easy to make and the biscuits are ready in about 30 minutes. With only a few ingredients, which are cupboard staples if you are vegan. The full-fat coconut milk is the one from a can, not the UHT kind. Shake well the can before using. The recipe is also gluten free as I used coconut flour.
Ingredients for 7 Coconut Macaroons:
– 75g desiccated coconut
– 125ml full-fat coconut milk
– 1 spoon coconut flour
– 2 tbsp golden syrup
– vanilla extract
– dark chocolate syrup
Put in a saucepan the desiccated coconut, the milk, flour, golden syrup, and vanilla extract. Stir the ingredients and put the pan over medium heat. Leave it on the hob for about 5 minutes but stir often so the coconut doesn’t catch the bottom of the pan.
Preheat the oven to 180C or 160C fan while the biscuit mixture is cooling.
Line a baking tray with baking parchment. Make the biscuits by taking a tablespoon of the mixture and making a ball. Flatten it a bit and put it on the tray, leaving a gap between biscuits. Bake for 15 minutes for soft biscuits or for 20 to 25 minutes.
Take the tray out of the oven and leave them to cool completely. When cold, drizzle dark chocolate sauce on top and transfer them to a serving plate. Enjoy the Coconut Macaroons.