Naturally Made Coconut Macaroons.

Coconut Macaroons 

These are very tasty and can be very addictive as well. 

Easy to prepare and with little clean up.

I normally juiced my coconut as to get the milk which I use to add to the mixture, as I find it allows the taste of the macaroons to be more naturally tasted, as with every bite, the natural taste and smell of the coconut are so sweetly overwhelming and it just a pleasing to the mouth and nose :)  

The Ingredients... 

1 Coconut finely grated 

Coconut milk

Cinnamon 

Spice 

1 Can of Condense sweet milk 

Cupcake holders, cupcake pan or cookie pan. 

Method... 

In a bowl combine grated coconut, 1/2 tsp cinnamon, 1/2 tsp spice, coconut milk, and condensed sweet milk and mix until all the ingredients are infused with each other. 

Making sure that the mixture is at the right consistency, not to soft but With a holding texture, and you can maintain this by adding or decreasing the sweet milk. 

You don't need to add sugar because the condensed milk is already used as a sweetener. 

Place mixture gradually into cup cake holder or cupcake pan making sure that it's half filled and not over flowing to the top. 

I sometimes used the silicone cupcake holders which is so easy to handle, with easy clean up,  nothing is left laying around. 

And with the cupcake holder or pan you get a muffin like structure to your macaroons that also gives them an appealing look. 

With the cookie pan yes, the macaroons still bake but The structure is not the same, as the height is limited. 

So when preparing your macaroons decide which method of containment you want to use to get the right structure. 

Place in the oven and bake until golden, when finished you can place them aside to cool off, and if it's your preference you can add icing onto them as I have done with mine :)

NEXT.....   Serve up and Enjoy :)