When I was a kid, the word macaroon evoked images of small, chewy, milky pastries nestled in colorful waxed paper cups. The smell of buttery coconut would fill the kitchen whenever I baked, which was often then, because macaroons were easy enough during my pre-teen years. Today, mention the word macaroon and people immediately conjure images of delicate colorful cookies, sandwiched with cream. Never mind that it’s spelled and pronounced differently. It’s the top of mind connection for most. But while macarons are lovely, it’s not the thing that made my childhood what it is.
This macaroon recipe is very easy and can be made even by novice bakers. It’s a one-bowl recipe where you dump everything in a single bowl. And you don’t even need an electric mixer. Stirring by hand until blended is enough. It’s a foolproof recipe, really. In fact, it’s the same one I’ve been using for decades.
The most tiresome part in this recipe is spooning the batter in the cups, but that can be made easier by using a container with a spout. In my case, I usually fill a glass measuring cup with the batter, then pour into the cups. I use a teaspoon to stop the flow as I transfer the spout over the next cup and so on and so forth. It’s more efficient than using a spoon and it’s neater, too.
Because this is a simple recipe with no complicated techniques, it is essential that you use good quality ingredients because the flavors will shine through. Choose a desiccated coconut brand that has decent sized flakes and a good coconut scent. By decent, I mean not powdery. Using premium condensed milk helps a lot, since the macaroon’s flavor rides on this. This recipe isn’t that pricey since it doesn’t have many ingredients, so splurge on the ones you buy.
Macaroons v. 24 October 2014
Yields 3/4 ounce 40 pieces
- 1/4 cup butter, melted
- 1 1/2 cups desiccated coconut
- 1 300ml can of condensed milk
- 1/4 cup all purpose flour
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- Preheat oven to 350-degrees Fahrenheit.
- Mix all ingredients together in a bowl. Stir until evenly blended.
- Spoon batter into a 3/4 ounce cupcake tin, lined with same size paper cups, until 3/4 full.
- Bake for 15 minutes or until tops start to turn golden.