Ani's Kitchen Stories

These super easy Coconut macaroons with almond flour, drizzled with chocolate and pistachios are so good, soft & chewy irresistible bites. Perfect for party, holiday baking or for any day sweet cravings that you can enjoy it without guilt. If you love coconut then this’ll definitely be one of your favourite coconut cookies.

With only 6 Ingredients these Coconut macaroons are an easy go to recipe. You’ll need Coconut flakes, almond flour, condensed milk, egg, vanilla essence and salt. And if you like chocolates, drizzling a dark chocolate on top and adding pistachios will give the ultimate taste and nutty texture. My son loves chocolates, so whenever I make these macaroons it gets over soon and I can’t also help indulging 3 to 4 at one go. These delicious cookies makes it in his school snacks box too.

To elevate the coconut flavour in the macaroons, I’ve lightly toasted the coconut flakes before adding it in the mixture. The almond flour also gives the extra nutty flavour and texture too and is way healthier than adding an all purpose flour. Thus a guilt free cookies it is.

What makes the Coconut Macaroons chewy? The egg whites should be whisked until stiff peaks formed. Do not skip this procedure or else the macaroons will be runny and lumpy and definitely will not stay in shape while baking.

Ingredients: (servings 12 macaroons)

• 1 cup coconut flakes (unsweetened)

• 1/2 cup almond flour

• 1/4 cup condensed milk

• 1 tsp vanilla essence

• 1 egg white

• 1/2 tsp salt

• Dark chocolate (optional)

• Pistachio (optional)

Instructions:

• Preheat the oven to 170 degree Celsius. Line your baking tray with parchment paper.

• In a bowl add coconut flakes, almond flour, vanilla & condensed milk. Mix it well with a rubber spatula then keep aside.

• Now in a separate bowl, whisk the egg white and salt until stiff peaks form.

• Gradually fold the egg white to the coconut mixture. Make sure to fully fold the coconut mixture and egg white until smooth.

• Now using a teaspoon of measuring spoon or a mini icecream scoop, scoop out the coconut mixture and place it in the parchment paper. Leave it in the refrigerator for 10 minutes.

• Bake it for 15 to 18 mins until slightly golden brown on the top & edges of the macaroons. When done, leave it in the baking tray for 2-3 minutes and then transfer the macaroons in the cooling rack.

• When the macaroons are cooling, melt the chocolate in a microwave-safe bowl stopping and stirring at 30 second intervals, until the chocolate is just smooth and flowing. Another option to melt the chocolate is by melting the chocolate in a double boiler over simmering water.

• Then chopped or roughly grind the pistachios in a mortar and pastel.

• Drizzle the melted chocolate on top of the macaroons and sprinkle the chopped pistachios. Allow the chocolate to set and enjoy.

Note: These coconut macaroons can be stored in an airtight container in a room temperature for upto a week.