EASY COCONUT MACAROONS RECIPE
These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.
Provided by Diana Rattray
Categories Dessert
Time 18m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
- In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
- Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
- Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 67 mg, Sugar 15 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
SWEETENED CONDENSED MILK COCONUT COOKIES/CANDY
Make and share this Sweetened Condensed Milk Coconut Cookies/Candy recipe from Food.com.
Provided by OceanIvy
Categories Drop Cookies
Time 25m
Yield 30 cookies
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Grease a baking sheet.
- Mix all ingredients.
- Drop by teaspoons,onto baking sheet.
- Bake for 15 minutes.
- While hot,remove from the sheet.
30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Add all ingredients to a pot and bring to a boil.
- Cook until all the liquid has evaporated, approximately 10 minutes.
- Reduce heat and cook another 10 minutes.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
HOW TO MAKE HOMEMADE COCONUT CONDENSED MILK
This recipe (and blog post) shows you how to make a delicious, two-ingredient Vegan Homemade Condensed Coconut Milk, what is organic cane sugar, how to use your homemade condensed coconut milk and how to store it.
Provided by Samira
Categories DIYs
Time 45m
Number Of Ingredients 2
Steps:
- Combine the milk and sugar in a saucepan and bring to an almost-boil.
- Reduce the heat and simmer, for about 35-45 minutes, stirring frequently.
- This mixture is ready when it has reduced by around a 1/2 and has slightly darkened in colour.
- Leave it to cool completely and then transfer to an airtight glass container. This can be kept for around 5-7 days.
Nutrition Facts : ServingSize 1 tBsp, Calories 73 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 5 g, Sodium 3 mg, Sugar 6 g
KATE'S CHOCOLATE COCONUT TRUFFLES (NO SWEETENED CONDENSED MILK)
Make and share this Kate's Chocolate Coconut Truffles (No Sweetened Condensed Milk) recipe from Food.com.
Provided by Garden Gate Kate
Categories Candy
Time 30m
Yield 25 truffles
Number Of Ingredients 6
Steps:
- Assemble a food processor, spring-loaded candy scooper or a tablespoon, 2 large baking sheets lined with wax paper, double broiler, plastic spatula, and wire dipping scoop. Note: You can dip the truffles in chocolate without using a wire dipping scoop but it makes the coating process so much easier with very little chocolate wasted. I bought my Wilton's Dipping Scoop at Jo-Ann Fabrics with a coupon for very little cost, and it has been worth every cent!
- In a food processor, combine coconut flakes, confectioner's sugar, butter, shortening, and 3 tablespoons half-and-half. Add more half-and-half, one tablespoon at a time, as needed to thoroughly moisten coconut mixture so that it sticks together but is not watery. (I usually only need to use 4 tablespoons of half-and-half total.) Pour into a bowl. Using a spring-loaded candy scooper or a tablespoon, place level tablespoon rounds of coconut mixture on wax paper-lined baking sheet. Shape rounds by rolling between palms. Place in freezer for at least five minutes to firm up.
- Boil water in double boiler and reduce to low heat. Pour half of chocolate chips (one cup) into top of double boiler and constantly stir with plastic spatula, scraping bottom of bowl, just until melted (do not get any water in the chocolate). Remove from burner.
- Place one coconut round in wire dipper leaving rest of coconut rounds in freezer. Dip each ball into the melted chocolate. Wipe excess chocolate off of wire dipper with spoon. Pour onto second wax paper-lined baking sheet. Repeat process until there is not enough melted chocolate to cover coconut rounds.
- Melt remaining chocolate chips (one cup). Coat rest of coconut rounds. Using spoon, drizzle melted chocolate over any spots of coconut that are not covered with chocolate. Drip remaining melted chocolate over each truffle until all of melted chocolate is gone.
- Refrigerate for 30 minutes. Place candy liners in a cookie tin with a lid. Place one truffle in each candy liner. Store in the refrigerator. Allow to warm up to room temperature before eating for a much better flavor and creamier texture of filling.
Nutrition Facts : Calories 300.8, Fat 21.1, SaturatedFat 13.3, Cholesterol 2.1, Sodium 8.9, Carbohydrate 33.6, Fiber 3.9, Sugar 27.8, Protein 2.6
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- Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved.
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- In a saucepan over medium heat, add coconut milk and sugar. Bring to a low boil, reduce heat and let simmer rapidly for approximately 45 minutes, stirring frequently.
- Keep simmering until the coconut milk mixture reduces by about half and is quite thick - you should end up with about 3/4 cup of liquid. Sometimes it might seem like the mixture is going to boil over. If this happens, remove the pan from the heat until the mixture goes down and reduce the heat before putting the pan back on the stovetop.
- Remove from the heat and let cool before using in a recipe or storing for later. For storage, place sweetened condensed milk in an airtight container in the fridge for up to 5-7 days.
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- Pour the sweet cashew milk into a small saucepan over medium-low heat. Cook for about 5 minutes, whisking constantly, until thickened. If it gets too thick, whisk in more milk and maple syrup, 1 teaspoon at a time until the desired consistency is reached.
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- Heavy Cream + Sugar. Choosing heavy cream, which is already thick and sweet, and mixing it with sugar, creates a similar flavor to sweetened condensed milk.
- Whole Milk + Sugar. You can pretty much make your own sweetened condensed by using whole milk and reducing it down to a thick consistency. To do this, use two cups of whole milk and slowly simmer it down over low-medium heat.
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- Cream of Coconut. This vegan option is a great addition when you are looking for a tasty sweetened condensed milk alternative. Cream of coconut is often used in sweetening drinks, like smoothies, Pina Coladas, and Vietnamese iced coffee, but you can use it to make desserts, like cheesecake, banana bread, and key lime pie.
- Coconut Milk + Sugar. This is another non-dairy option that can mimic the flavor and consistency of sweetened condensed milk. As you would do with regular milk, use two cups of coconut milk and reduce it to one cup by slowly simmering over low-medium heat.
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