Our guest food blogger Wardah Arif of Best of Wardah shares her mouthwatering recipe for Coconut Macaroons which your can gift to your friends at Iftar parties this Ramadan! The hostesses work so hard in preparing a satisfying meal for all the fasting guests, so it’s a nice gesture to gift them something in return. Read on learn how to make this delicious crunchy macaroons…
There is something so incredibly special and heartfelt about gifting your loved ones a handmade present. The time and effort that you put into it reflect your love for the recipient. And, take it from me, the handmade gift is 100x better if it’s edible! Making a delectable baked goodie, wrapping it, and topping it with a bow and tag results in an irresistible and unforgettable present. The coconut macaroons I am sharing with you today are made using a simple 5-ingredient and 3-step recipe that takes no time at all to make, but looks and tastes amazing. I guarantee that the recipient of these delicious cookies will be left in awe of your baking skills.
Coconut macaroons are a crunchy cookie with a soft and chewy center. Dipping them in a mixture of semi sweet and milk chocolate results in an almost candy bar (think mounds or bounty) like cookie that will have anyone reaching for seconds. They won’t last past a day or two. Adding a drop of almond extract and tucking an almond in the center of the cookie before baking it will give you a cookie more reminiscent of the chocolate candy almond joy.
A clever way to gift the cookies would be to wrap them in clear plastic cellophane and fasten it with a ribbon. Trim off the uneven ends of the ribbon and cellophane to achieve a beautiful presentation. Other options include a clear candy bag, tucking them in a “take out” box lined with tissue paper, or even just putting them in a ziploc bag (hey, its the thought that counts!). Give these cookies a try, even if they are just for yourself to eat, and good luck in the kitchen!
(makes 15-20 large cookies)
5 1/2 cups (14 oz) sweetened coconut flakes
2/3 cup all purpose flour
1/4 teaspoon salt
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
1/3-1/2 cup milk chocolate chips and/or semi sweet chocolate chips (optional)
Stir together the coconut, flour, and salt until well combined. Stir together condensed milk and vanilla extract. Pour the mixture into the coconut and mix well by hand until full combined.
Preheat the oven to 350 Fº. Scoop golf sized balls of the coconut mixture onto a parchment paper lined baking sheet using an ice cream scoop. Bake for 15-20 minutes or until lightly golden brown. Keep a close eye on them to prevent burning. Transfer to a cooling rack to cool completely.
Melt a mixture of milk and semi sweet chocolate chips together in the microwave for 30 second intervals until smooth. Dip the bottoms of the macaroons in melted chocolate and set them on a parchment lined baking sheet. Transfer any leftover chocolate into a ziploc bag. Snip off a tiny corner and drizzle chocolate on top of the macaroons for an extra flair. Let the chocolate to set completely on the counter or in the fridge. Store in an airtight container.