Coconut Macaroons

With only two ingredients you can create these chewy sweet coconut macaroons without too much effort.  

Coconut Macaroons

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1 can sweetened condensed milk

400g shredded coconut*

*more shredded coconut may be needed if the mixture seems wet rather than sticky

Preheat oven to 325ºF. Line a baking tray with baking parchment paper. Set aside.

In a large bowl, stir, to combine the condensed milk and the shredded coconut together. The coconut mixture should be sticky but not too wet.  

Use a tablespoon measuring spoon to help mould the coconut mixture. Pressing the mixture firmly into spoon. Run a knife around the inside edge to help release the mixture. Place each generous mound on the prepared baking sheet.

Bake for 10 to 12 minutes or until they are crisp around the edges and lightly golden. Remove from the oven and allow to cool slightly on the baking tray. Then transfer macaroons to a wire rack. Repeat until all the coconut mixture has been baked.

Once cooled you can dip the bottoms in melted chocolate or drizzle chocolate over the top of each macaroon. Allowing the chocolate to set. 

Notes: You want the coconut mixture to be firmly pressed together so that the macaroons do not spread. You may coat the tablespoon measuring spoon with oil or butter to help ease the mixture out or run a knife around the inside edge to remove, like I did. Again, if you find that the coconut mixture seems to be wet, add a bit more shredded coconut, adding a little at a time until the coconut mixture is more sticky then wet. 

Ovens vary so baking times may vary. Some coconut macaroon recipes do have the oven temperature set to 350ºF with a baking time of 7 to 10 minutes or 15 to 20 minutes. You may try baking the macaroons at 350ºF, just adjust the baking time. Although I found baking at a lower temperature of 325ºF was perfect! 

With a heavy drizzle of dark chocolate that cuts through the sweetness.       

Hope everyone had a lovely long weekend! We did! - JD 

Coconut Pie

I made this during the holiday season although it may be made anytime. A rich, eggy coconut pie that is semi-sweet and voluptuous . 

Coconut Pie

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make homemade pie pastry 

or use 1 unbaked 9-inch deep dish pie shell

1 can sweetened condensed milk

3/4 cup flaked coconut

2 eggs

1/2 cup hot water

grated lime pee of 1 lime

juice from 1 lime

1/4 teaspoon salt

1/8 teaspoon ground red pepper

whipped cream, optional

fruit, optional

Preheat oven to 400ºF.

Make your favourite pie crust and form the crust into a deep pie dish. Prick holes in the bottom of the crust with a fork and bake for 10 minutes or until lightly browned. Cool for about 15 minutes on a wire rack. If using a ready made deep pie shell do the same as just stated.

Reduce the oven temperature to 350ºF. In a large bowl combine sweetened condensed milk, coconut, eggs, water, lime peel, lime juice, salt and pepper. Pour into crust.

Bake 30 minutes or until knife inserted into centre comes out clean. Cool completely on a wire rack.

Serve with whipped cream or fruit, if you wish. 

Notes: Ovens vary therefore I found I had to bake the pie for an additional 20 minutes, for a total bake time of 50 minutes.

The winter break is over. Time to settle back into a regular routine. Hope everyone had a lovely weekend! - JD