If you're craving a sweet treat with a tropical twist, these Sticky Coconut Macaroons are your go-to! With a combination of shredded coconut, condensed milk, and coconut nectar, they're irresistibly chewy on the inside and golden brown on the outside. Follow these easy steps to whip up a batch of these delightful macaroons that'll transport you straight to a beach paradise.
1 cup shredded freeze-dried coconut meat
1 cup coconut flakes
½ cup condensed milk
¼ cup coconut nectar
1 white egg
½ tsp salt
Step 1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 2. In a large bowl, combine the shredded and freeze-dried coconut meat. Mix well.
Step 3. Add the condensed milk and coconut nectar to the mixture. Mix until the ingredients are well combined.
Step 4. In a separate bowl, beat the egg white until stiff peaks form. This will help provide structure to the macaroons.
Step 5. Gently fold half of the whipped egg white into the coconut mixture. Be careful not to deflate the egg white; the goal is to keep the mixture light and airy. Once the first half is combined, add the second part and gently combine.
Step 6. Use a measuring cup or ice-cream scoop to form small mounds of the mixture and place them on the prepared baking sheet.
Step 7. Bake in the preheated oven for approximately 20 minutes or until the edges are golden brown.
Step 8. Allow the coconut macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Watch the complete recipe video on our YouTube channel @Copra_Coconuts