Easy Peasy Macaroons

There are many macaroon recipes out there that include egg whites that have been whisked to medium-firm peaks. I’m sure they’re great but unless you have the elbow grease/machinery to whisk them and they’re stiff enough, the mixture will be runny and spread in the oven. It’s not a pretty sight. It happened to me and although I admit that it was 100% my fault, I felt betrayed by Ina Garten.

The good news is that you can make macaroons without egg whites. And for something so delicious, they really are a cinch to make!

For these easy peasy macaroons, you’ll need:

2 200g bags sweetened shredded coconut

1 397g can sweetened condensed milk

1 t vanilla extract

1/4 t salt

6 squares 70% cacao chocolate

1. Preheat the oven to 160 C/325 F. In a medium bowl, mix the sweetened condensed milk, salt and vanilla extract. Add in the shredded coconut and mix well.

2. Line the baking tray with parchment paper. Drop the coconut mixture with a small ice cream scoop or 2 spoons.

3. Bake until golden brown, about 25-30 minutes. Let them cool a couple of  minutes on the pan before transferring them to a large sheet of parchment paper on the counter. They will likely break if you pick them up too soon. You can stop here or fancy them up with some chocolate, the darker the better. Once the macaroons have cooled, melt the chocolate by putting them in a small bowl and microwaving on high for 15-20 seconds. Once you see the edges of the chocolate melting, you can take out the bowl and stir the rest of the way.

4. Use a fork to drizzle the melted chocolate over the macaroons. Don’t worry about making a mess, that’s what the parchment paper is for!

Because these macaroons have no flour or egg whites and I formed them loosely with 2 spoons, they are less compact than your average macaroon but yummy all the same. They’re almost too sweet on their own which is why the dark chocolate (70% cacao is best) is a must in my opinion – it adds another dimension of flavor and it helps cut the sweetness. Plus it’s pretty. But no matter what happens, do not stud your macaroons with a dark chocolate chip. I did that once and they all looked like boobs.

Fun Food Fact: Condensed milk is simply cow’s milk that is cooked until all the water is removed the main benefit of which is shelf life.


4 replies »

    • Oh wow, I don’t remember which brand I used haha! It shouldn’t make a world of difference though as long as they’re 70% cacao and not dirt cheap fakey chocolate 😛 Good quality dark chocolate should be good, too. What a lucky girl your girlfriend is, I hope you both like 🙂

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