Google search optimization dictates that I use the phrase Coconut Macaroons with Unsweetened Coconut immediately to help my rankings. Boom – done. Now let’s talk about what has been all of our minds recently: Covid. I have been avoiding discussing it here – head in the sand much? No. I avoided it because I had convinced myself that that wasn’t what the blog was for. But then I imagined coming back to this post years from now and wondering how I could have ignored something so big.
It is Big. It is overwhelming and I am currently (MashAllah) blessed to be in a country where we didn’t wait for things to get bad to start being cautious. I am also blessed to be living in a time where even on the bleakest days at least three memes will make me smile.
Now that we have acknowledged our feelings and counted our blessings (two key parts of life these days), let’s talk about the cookies.
Why Use Unsweetened Coconut
Sweetened coconut is delicious. So delicious that I could toast it and snack on it and be happy. I put it on cakes and love it, would top a tart lemon bar with it in a heartbeat. But mix it with condensed milk and then eat it? Pass.
I am not saying that isn’t yummy, but it just gets to be too much for me. As a kid I loved those slightly pink bakery macaroons that were so moist and full of sweetness, but now my tastes have changed. Also – and I am being entirely honest here – I am far more likely to have unsweetened coconut in my pantry than sweetened. And in these times I am keen to use it up in these Coconut Macaroons with Unsweetened Coconut.
In terms of texture you can see below that they’ve got the crunchy exterior and soft coconutty exterior. It not gooey like some, but still decidedly sweet. For a more sophisticated take I would dip the bottoms in bittersweet chocolate (approx 1/4 cup or 2 oz).
Storing Coconut Macaroons
You can store these coconut macaroons in an air tight jar for a week or freeze them for up to three months. To thaw them just take them out from them freezer and leave at room temperature for a few hours.
If you try this recipe then I’d love to hear your feedback! Share it with me below – in the comments or the recipe rating. You can also tag me on Instagram @flourandspiceblog
Happy Baking!
- 2 Egg Whites
- 3 1/2 cup Unsweetened Shredded Coconut
- 300 ml Condensed Milk (1 can)
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
-
Preheat the oven to 325 F and line a baking sheet with parchment paper
-
Whip the two egg whites in a bowl on medium speed till soft peaks form – that means when you lift the whisks out from the batter it will form peaks
-
Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut
-
Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart.
-
Bake for 20-25 minutes until they are a golden colour – mine were done at 23 minutes. You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them.
This recipe uses unsweetened coconut so it is less sweet than most, but it is still a sweet cookie. If you want to dip the bottoms in chocolate I would suggest something darker (no milk chocolate please and thank you!)
