Friday, May 2, 2025

2 Ingredients Coconut Macaroons | Coconut Macaroons with Condensed milk

Coconut Macaroons, delicious and flavorful cookies made with just two main ingredients such as dried shredded coconut and condensed milk.

It's one of the easiest bakes that i have made so far. If you have been following me for a while then you may already know that how much i love coconut or anything with coconut. I had been wanting to make these macaroons for a while and finally made them a couple of months ago. As expected, the cookies are so delicious!

Ever since, i have been making these macaroons regularly at home and it's been my favorite now. It tastes and reminds me of the coconut cookies from the Indian bakeries. If you like coconut flavor then do give it a try !

Life has been so busy with running around the toddler lately. So everything takes a back seat and i have been struggling to post a recipe in a month :-) But i love to cook/bake with my little one and he's so curious about mixing, pouring and everything that i do in the kitchen.

Though it takes time and a lot of energy to bake along with the kids, sometimes i do love it. Lastly, he happily poses for the pictures whenever i ask him to hold the food :-) The below picture has my whole heart ❤️ It's always the little things that make the most beautiful memories, right?

Now coming back to today's recipe, let' see what type of coconut to use

Coconut Flakes vs Shredded Coconut vs Desiccated coconut.

All these varieties are dried versions of coconut that's usually available in packets under the baking section in the grocery stores. These dried versions are available as both sweetened and unsweetened. I have used unsweetened coconut.

Also for this recipe, we want finely shredded coconut. Both finely shredded and desiccated coconut works but desiccated coconut may need little more of condensed milk for the below mentioned quantity in the Ingredients section.

If you find only coconut flakes that are thick or long stripes then pulse it for a couple of times in a blender/mixie that will help to shape the macaroons better. I have used dried finely shredded coconut flakes in this recipe.

Ok, now let's check out how to make these delicious macaroons.

2 Ingredients Coconut Macaroons | Coconut Macaroons with Condensed milk

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Dried Shredded Coconut(unsweetened) - 1 cup

Condensed milk - 1/4 cup*

Vanilla essence - 1 tsp

Candied Cherries - a few(optional)

*You can use up to 1/3 cup for more sweetness

Procedure

Preheat the oven at 350 F

In a bowl, add the dried shredded coconut(unsweetened), condensed milk and vanilla essence.

First mix it all with a spatula and then switch to your hands and mix it well until it all combines together.Check whether you're able to make balls from the coconut mixture. If not, add a couple of tsp of condensed milk at a time and check again. Do this until until you're able to form the ball. Even with the same brand of all ingredients, sometimes 1/4 cup of condensed milk is enough for 1 cup of coconut and sometimes it needs more. So depends on the ingredients, you may need more or not.

Next cut the candied cherries into half and keep it aside. Make a small ball out of the coconut mixture and flatten it a bit in your palm.

Place it on the parchment lined baking sheet and then place the cherries on the center for each macaroon. Candied cherries is totally optional. So you can skip it if you don't have it.

Place it in the oven and bake it for 18-20 mins.

Delicious Coconut Macaroons are ready. Let them cool completely and store it in airtight container.

Related: How to make Almond flour Cookies

Notes:

Macaroons would be soft when they are out of the oven. It firms up once it's completely cooled.
These macaroons stay crispy for a day or two, after that it became soft.
Cherries are totally optional, so you can skip that if you don't want to use them.

Tuesday, December 22, 2020

Thoothukudi Macaroons | Cashew Macaroons

Thoothukudi Macaroon, a unique variety of macaroon from the southern city of Tamilnadu, Thoothukudi. These macaroons are made from cashew powder in contrast to the traditional macaroon which is made from almond powder. It's widely believed that these macaroons were brought into the port city by the Portuguese sailors which was later upgraded into its current form. You can say it's an Indiansied version of European macaroons.

When I was a school goer, Appa worked in thoothukudi for a year or two and occasionally he bought these macaroons from the famous bakeries(can't remember the bakery name now) in the town and I can still remember the taste of those macaroons. It was so delicate, rich, and melted instantly when put in your mouth and in the end it left some cashew bits in your mouth. It's one of my favorite Indian bakes.

Therefore, ever since i have started baking, i attempted to bake this at home and failed miserably in the past. All it needs is three ingredients such as egg whites, sugar and cashew, hence i was like how hard it would be. But the truth is it's one of the difficult bakes that i have tried so far. With persistent efforts for years, now I can bake some decent thoothukudi macaroons. Though the shape of these macaroons are not even close to the bakery macaroons, the taste and the texture were spot on and it's exhilarating for sure !

Before moving on to the recipe, I know that many have so questions in your mind about these macaroons, so let me answer them first.

What 's thoothukudi macaroons ?

It's an Indian version of European macaroons originated from the southern city of Thoothukudi, Tamilnadu.

Are there any substitutes for egg whites?

Traditionally it's made with egg whites only, but I have seen egg free versions using aquafaba and I'm not sure about its taste.

How to pipe such a conical shape?

Make sure to beat the egg white till it reaches a stiff peak. Don't mix the egg whites vigorously after that otherwise it loses its consistency.
Coming to the piping part !! Honestly, it's a little difficult for beginners & need some practise. You should give constant pressure while piping and move your piping bag upward slowly, once you are ok with the height of the macaroons, remove it gently to have that pointy top. While baking it spread a little and the height will be reduced.

Do these have an eggy smell?

No, since we're using only egg whites.

How long can I store these macaroons?

It stays well for 7-10 at room temperature. But I'm sure that it won't last such a long time and would be gone in a couple of days.

Now let's check out on how to make these delicious & addictive thoothukudi macaroons !

Thoothukudi Macaroons

Preparation Time : 15 mins | Cooking Time : 1 hr 20 mins | Serves : 20
Recipe Category: Macaroons | Recipe Cuisine: Indian

Ingredients

Egg White - 2

Sugar - 1/2 cup

Cashew - 1/2 cup

Vanilla Extract - 1/2 tsp(optional)

Procedure

First measure the cashews and add into the blender and ground into coarse powder and keep it aside.

Next separate the egg yolks and egg whites.

Keep the baking tray lined with parchment paper and pipping bag are ready. Preheat the oven at 210 F/100 C. Measure and take the sugar & then roll up your sleeve & start whisking the egg whites for making meringue. If you're having electric whisk, use it here that will make the process so easy. Here i'm using only hand whisk and it takes me around 12-15 mins to reach the consistency.

Add a couple of tsp of sugar at a time and whisk the egg whites.

Keep on whisking until it reaches the stiff peak consistency after around 15 mins. Now the meringue is ready.

Add the cashew powder and the vanilla extract if you're using. Mix it well and then transfer into the pipping bag.

Start pipping the meringue in a cone shape as shown below or you can pipe small circles like french macaroons too. What's in shape, right? it tastes good either way.

Place it in the preheated oven @ 210 F/100 C and bake it for 1 hr 20 mins to 1 hr 30 mins. Once it's completely baked, it's easy to peel off from the parchment sheet and the bottom has mild color change.( In the second pic, you can see a cookie stick to the parchment paper when i checked in between for doneness :-))

Delicious melt in your mouth and addictive Thoothukudi Macaroons are ready.

For more baking recipes, check my collections here

Notes:

These macaroons doesn't change color.
Let them cool completely and store it in air tight container.
Depends on the size ,the baking time varies from 1 hr 20 mins to 1 hr 30 mins.

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Friday, May 2, 2025