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Egg-free coconut macaroons

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Ingredients for 1 servings:

  • 400 g condensed milk, sweetened
  • 250 g coconut flakes
  • 2 drops of bitter almond flavor
  • 1 tsp vanilla extract
  • 1 pinch(s) of tonka bean(s), grated
  • 1 pinch of salt
  • 1 pack of wafers, approx. 4 cm diameter
  • n. B. dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Briefly and thoroughly mix the condensed milk, coconut flakes, and spices, and let them swell slightly. Line a baking sheet with wafers. Using two spoons, place even heaps of batter onto the wafers. Bake at approximately 180 degrees Celsius (350 degrees Fahrenheit) for approximately 12-15 minutes until golden brown. Decorate with melted chocolate strips. This quantity makes approximately 30 coconut macaroons.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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