Thursday, September 27, 2012

Coconut Macaroons


All Purpose Flour - 2/3 cup
Sweetened Shredded Coconut - 1 bag
Sweetened Condensed Milk - 1 Can (14oz)
Cardamom Powder - 1 tsp
Salt - 1/4 tsp

  1. Mix together the flour, coconut, cardamom powder and salt.
  2. Add the condensed milk and mix until fully incorporated.
  3. Cover the mixture and refrigerate for one hour.
  4. Preheat the oven to 325 degree F.
  5. Using a small ice cream or cookie scoop, scoop about 2 TBSP of mixture on to a baking tray lined with parchment paper.
  6. Bake the macaroons for about 15 to 20 minutes or until the edges turn brown.



  1. Replies
    1. I haven't tried it with plain coconut but, if you prefer less sugar I guess you can use it. Adjust the sweetness for your taste.

  2. Macaroons look lovely.. I love the flavour and texture that coconut has..:))


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