Macaroons are small, sweet confections traditionally made from shredded coconut, sugar, and egg whites, though variations often include other ingredients like almond meal or sweetened condensed milk which is what we are doing today. These delightful treats are known for their chewy texture and rich, nutty flavor, often topped with a drizzle of chocolate or a sprinkling of nuts. The origin of macaroons can be traced back to Italy in the 8th or 9th century, where they were first made by monks. The name “macaroon” is derived from the Italian word “maccarone,” which means paste, referring to the almond paste used in the earliest versions. Over time, macaroons spread throughout Europe, with different regions putting their own twist on the recipe. The coconut version we commonly enjoy today became popular in the 19th century when coconut was more readily available. These gluten-free almond coconut macaroons are a modern twist on a classic treat. By using desiccated coconut and almond meal, they offer a naturally gluten-free option that’s perfect for those with dietary restrictions or anyone looking for a wholesome, delicious snack. The combination of sweetened condensed milk and desiccated coconut creates a perfectly chewy texture, while the almond meal adds a delicate nutty flavor. Easy to make and full of flavor, these macaroons are a satisfying dessert that everyone can enjoy. Whether you’re following a gluten-free diet or simply love the taste of coconut and almonds, these macaroons are a must-try! I love adding these to my holiday cookie platter
Why are these the best macaroons?
Perfect Texture: The combination of sweetened condensed milk, desiccated coconut, and almond meal creates a chewy yet slightly crispy texture that is the hallmark of a great macaroon. Balanced Sweetness: The sweetened condensed milk provides just the right amount of sweetness, balanced by the nutty flavor of the almond meal, ensuring that the macaroons are delicious without being overly sweet. Simple and Quick: This recipe is straightforward with minimal ingredients, making it quick to prepare. The use of a cookie scoop ensures uniform macaroons that bake evenly every time. Nutty Crunch: The almond slivers on top not only add an attractive finishing touch but also provide a satisfying crunch, enhancing the overall flavor and texture of the macaroons.
Ingredient and substitutes
Sweetened Condensed Milk: Acts as the binding agent and sweetener in the recipe. Its thick, rich texture ensures the macaroons hold together while baking, and it provides a smooth sweetness. If you prefer less sweetness or a dairy-free option, you can use coconut milk mixed with sugar, simmered until it reduces and thickens, though this will slightly alter the flavor. Desiccated Coconut: The main ingredient providing the classic coconut flavor and texture to the macaroons. It absorbs the moisture from the condensed milk and gives the macaroons their chewy, satisfying texture. Shredded coconut can be used instead, but it will give a coarser texture. If you’re looking for a different flavor, finely chopped nuts like hazelnuts or cashews can be an interesting twist, but it won’t be the traditional macaroon. Almond Meal: Adds a delicate nutty flavor and helps in creating a softer texture in the macaroons. It complements the coconut and enhances the overall taste. You can replace almond meal with other nut flours like hazelnut or cashew meal for a different flavor profile. If you prefer a nut-free version, finely ground oats can be used, though the taste and texture will differ. Almond Slivers: Used as a topping, these add a slight crunch and enhance the almond flavor, making the macaroons more visually appealing. If you don’t have almond slivers, you can use whole almonds, chopped pecans, or even leave them out for a simpler appearance. For a different flavor, try topping with chocolate chips or dried fruit pieces.
Step by step : GF Almond Coconut Macaroons
Preheat the Oven: Preheat your oven to 325°F (163°C). Line a baking tray with parchment paper to prevent sticking. Mix the Wet Ingredients: In a large mixing bowl, pour the sweetened condensed milk. Add the salt and vanilla extract, then stir until well combined. Incorporate the Dry Ingredients: Gradually fold in the desiccated coconut and almond meal. Mix until all ingredients are thoroughly combined, forming a thick, sticky dough.
Scoop the Dough: Use a small cookie scoop or a tablespoon to drop even mounds of the dough onto the prepared baking tray. Space them about 2 inches apart to allow for slight spreading during baking. Top with Almond Slivers: Gently press two almond slivers onto the top of each macaroon for an extra nutty crunch. Bake: Place the baking tray in the preheated oven. Bake for 20-25 minutes or until the macaroons are golden brown around the edges. Cool: Remove the macaroons from the oven and let them cool on the baking tray for 5 minutes. Transfer them to a wire rack to cool completely. Serve or Store: The macaroons can be served immediately once completely cooled. Any leftovers can be stored in an airtight container at room temperature for up to a week.
Tips for Success
Use Fresh Ingredients: Ensure that the desiccated coconut and almond meal are fresh. Stale ingredients can affect the flavor and texture of your macaroons. Mix Thoroughly but Gently: When combining the ingredients, make sure to mix until just combined. Overmixing can make the macaroons dense and less chewy. Control the Consistency: If the dough seems too dry, add a little more condensed milk; if it’s too wet, add a bit more desiccated coconut or almond meal. The dough should be sticky but firm enough to hold its shape when scooped. Even Scooping: Use a cookie scoop or a tablespoon to ensure that all macaroons are of the same size. This helps them bake evenly, so you don’t end up with some overbaked or underbaked cookies. Monitor the Baking Time: Keep a close eye on the macaroons during baking. The edges should be golden brown, but the center should still be soft. Overbaking can make them too hard and dry. Cool Completely Before Storing: Let the macaroons cool completely on a wire rack before storing them. This prevents them from becoming soggy and helps maintain their texture. Experiment with Toppings: While almond slivers are traditional, you can also try topping the macaroons with a drizzle of melted chocolate, a sprinkle of sea salt, or even a dusting of powdered sugar for added flair.
Coconut cake with coconut cream filling Coconut chocolate truffles Chocolate coconut fudge Chocolate chip coconut bars Coconut balls condensed milk cookies or sweetened condensed milk cookies,
Frequently asked questions
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