Tropical Coconut Macaroons

$- 2 ½ cups shredded sweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ½ teaspoon almond extract - ¼ teaspoon salt - ½ cup diced dried mango (or pineapple) - 3 tablespoons all-purpose flour - Optional: ½ cup dark chocolate chips for drizzling Coconut is the star here. I use shredded sweetened coconut for the best flavor. Sweetened condensed milk adds a rich, creamy touch. The vanilla and almond extracts give a nice boost to the taste. Salt balances the sweetness perfectly. Dried mango or pineapple adds a tropical twist. Flour helps bind the mix together, making it easier to shape. If you want a twist, you can swap the dried fruit. Use dried papaya or even toasted nuts. For a dairy-free option, try coconut cream instead of sweetened condensed milk. If you don’t have almond extract, leave it out or use more vanilla. You can also skip the chocolate drizzle if you prefer. {{ingredient_image_1}} First, you need to gather your ingredients. You will need: - 2 ½ cups shredded sweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ½ teaspoon almond extract - ¼ teaspoon salt - ½ cup diced dried mango (or pineapple) - 3 tablespoons all-purpose flour - Optional: ½ cup dark chocolate chips for drizzling Next, preheat your oven to 325°F (160°C). While it heats, line a baking sheet with parchment paper. This makes cleaning easy. In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Stir until everything blends well. Now, add the diced dried mango or pineapple and flour. Mix gently until all the ingredients come together. Using a cookie scoop or your hands, shape small mounds of the mixture. Place them on the prepared baking sheet, leaving about 1 inch between each mound. This space helps them bake evenly. Bake in your preheated oven for about 20-25 minutes. Watch for the edges to turn golden and the tops to brown lightly. Once done, take the baking sheet out of the oven. Let the macaroons cool for about 10 minutes. This cooling time helps them firm up. After, transfer them to a wire rack to cool completely. If you want to add chocolate, melt the dark chocolate chips. You can use a microwave or a double boiler. After the macaroons are cool, drizzle the melted chocolate over them. This adds a sweet touch that pairs well with the coconut. To get that perfect macaroon texture, use fresh shredded coconut. It helps to create a chewy bite. Mix the coconut with sweetened condensed milk well. This mix binds the coconut and gives it a creamy feel. If you want a crunch, add a touch more flour. This makes the macaroons firm yet soft inside. Bake until the edges turn golden brown. This gives a nice crisp outer layer. Store your macaroons in an airtight container. This keeps them fresh for up to a week. If you want to keep them longer, freeze them. Place them in a freezer-safe bag or container. When you want to enjoy them, just thaw in the fridge. They will taste just as good as fresh! Serve your macaroons on a fun platter. Add small tropical leaves or colorful edible flowers for a nice touch. If you drizzled chocolate, let it harden before serving. This keeps the design clean and pretty. You can also pair them with fresh fruit or ice cream. This adds a fun twist to your treat! Pro Tips Choosing Coconut: Opt for unsweetened shredded coconut if you prefer a less sweet macaroon, balancing the sweetness from the condensed milk. Flavor Variations: Experiment with different dried fruits like papaya or banana for unique flavors that enhance the tropical theme. Chocolate Drizzle: For a smoother chocolate drizzle, add a teaspoon of coconut oil to the melted dark chocolate. Storage Tips: Store the macaroons in an airtight container at room temperature for up to a week for optimal freshness. {{image_2}} You can switch up the fruits in tropical coconut macaroons. I often use dried mango for a sweet punch. Dried pineapple also works well, adding a nice tartness. You can even mix both for extra flavor! Other fun options include dried papaya or banana chips. Just make sure the pieces are small. This keeps the texture balanced and tasty. A chocolate drizzle can take your macaroons to a new level. I love using dark chocolate for its rich taste. You can also try milk chocolate if you prefer sweeter treats. For a fun twist, use white chocolate and add some toasted coconut on top. Melt the chocolate gently in the microwave or a double boiler. Drizzle it over the cooled macaroons for a beautiful finish. These macaroons are already gluten-free if you use the right flour. Instead of all-purpose flour, try almond flour or coconut flour. Both add a nice flavor and keep the texture smooth. Just remember to adjust the amount. Start with less, then add more until the mix holds together. This way, everyone can enjoy these delightful treats! You will know the macaroons are done when the edges turn golden brown. The tops should look lightly browned too. Keep an eye on them during the last few minutes. Ovens can vary, so check them around 20 minutes. If they look perfect, take them out! Yes, you can use unsweetened coconut. However, the macaroons will be less sweet. If you choose unsweetened coconut, add a bit more sweetened condensed milk. This will help balance the flavors. Adjusting the sweetness is key for a tasty treat. Store leftover macaroons in an airtight container. You can keep them at room temperature for up to four days. If you want them to last longer, place them in the fridge. Just remember to let them come to room temperature before serving again. The flavor of tropical coconut macaroons brings a taste of paradise. You get a sweet burst from the coconut and a chewy texture. The sweetened condensed milk adds creaminess, while vanilla and almond extracts provide warmth. Diced dried mango or pineapple adds a fruity twist that brightens each bite. If you drizzle dark chocolate on top, it gives a rich contrast, making each macaroon more special. Macaroons have a long history, dating back to the 8th century. They likely began in Italy and later spread across Europe. Early versions used almond flour and sugar. They became popular in France and other regions. Over time, people added different flavors and ingredients. The tropical coconut macaroon is a modern twist, blending classic techniques with tropical flair. Tropical coconut macaroons stand out for their simple ingredients and easy steps. They are naturally gluten-free, making them a great treat for many diets. The combination of coconut and tropical fruit creates a fun flavor. Plus, they are quick to make, taking just 45 minutes from start to finish. The option to drizzle chocolate adds a gourmet touch, allowing you to impress your guests easily. This guide covers key points to make delightful tropical coconut macaroons. You learned about the ingredients, step-by-step instructions, and helpful tips for texture and storage. We explored tasty variations and answered your burning questions. Lastly, remember to experiment with flavors and fruits that excite you. Enjoy your baking and share your treats! Your tropical coconut macaroons are sure to impress everyone.$

Delicious macaroons made with shredded coconut and tropical fruits, perfect for a sweet treat.

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Prep Time 15

Cook Time 25

Total Time 45

Course Dessert

Cuisine Tropical

Servings 15

Ingredients

2.5 cups shredded sweetened coconut
1 cup sweetened condensed milk
1 teaspoon vanilla extract
0.5 teaspoon almond extract
0.25 teaspoon salt
0.5 cup diced dried mango (or pineapple)
3 tablespoons all-purpose flour
0.5 cup dark chocolate chips (optional)

Instructions

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Mix until fully combined.
Add in the diced dried mango (or pineapple) and flour, stirring gently until everything is well incorporated.
Using a cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for about 20-25 minutes, or until the edges are golden and the tops are lightly browned.
Remove from the oven and let cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
If desired, melt the dark chocolate chips in a microwave or double boiler. Drizzle the melted chocolate over the cooled macaroons for an added touch of sweetness.

Notes

Arrange the macaroons on a decorative platter and garnish with small tropical leaves or edible flowers to enhance the tropical vibe.

Keyword coconut, dessert, macaroons, tropical