Easy Chocolate Coconut Macaroons With Condensed Milk - Just As Tasty (2024)

FAQs

What's the difference between macaroons and coconut macaroons? ›

Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself.

Our food director Amira says: “Coconut sweetened condensed milk is the vegan alternative to sweetened condensed milk as it contains no dairy.” It has a similar viscosity and texture to dairy condensed milk but with a delicious but subtle coconut flavour.

Baking parchment is an exceptional option when making macarons in your oven as it is silicone treated giving it non-stick properties. The silicone also enables it to resist high heats like the 163°C temperature setting required for baking macarons.

They'll definitely soften up a little bit, but they'll be perfectly delicious. If you're planning on eating your macaroons within 2 weeks, then definitely go ahead and keep your coconut macaroons in the refrigerator. That will help them retain moisture so they don't dry out.

That said, because macaroons are high in sugar and offer little nutrition, eating too many of them regularly could be problematic, especially if they replace more nutritious foods in your diet. If you do decide to try them, track your symptoms closely to determine if they have any effect.

A stable, billowy Italian meringue is the best kind for producing quality macarons. All styles of meringue involve whipping egg whites so that their protein strands begin to unwind and form a network that holds water and air bubbles in place.

Once cooled, the shells are filled with a buttercream or ganache filling. Why do macarons seem to be so expensive? Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature.

Sweetened condensed milk is high in calories and unsuitable for people with cow's milk protein allergy or lactose intolerance. Its sweet flavor may be off-putting for some and doesn't typically serve as a good substitute for regular milk in recipes.

But if you're avoiding dairy, the only thing that can sometimes substitute for condensed milk “as is” is full-fat coconut milk. However, full-fat coconut milk may not have the condensed milk consistency you're going for.

Is Coco López sweetened condensed coconut milk? ›

Like Coco López, Goya's version is made up of coconut milk and sugar, as well as various emulsifying agents. There's one major difference, however: Coco López comes directly from coconut meat, not coconut milk, which gives it a slightly thicker, creamier consistency.

Remove from the heat and let cool before using in a recipe or storing for later. For storage, place sweetened condensed milk in an airtight container in the fridge for up to 5-7 days.

Coconut Macaroon Ingredients

Coconut: This macaroon recipe starts with 5 ½ cups of flaked coconut. Flour: All-purpose flour gives the cookies structure. Salt: A pinch of salt enhances the overall flavor, but it won't make the macaroons taste salty.

Product Description. 6 Coconut macaroons with chocolate flavoured decoration on edible rice paper.

French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste. A trained eye may even be able to tell the difference simply by looking at them.

Although not often used in Coconut Macaroons, adding flour gives these cookies a wonderful dense texture and a dome-like shape. For the dried coconut I prefer to use unsweetened, either shredded or flaked. However, you can use sweetened dried coconut which is made by combining coconut with powdered sugar.