I never though that I would ever post or make a coconut dish coz I do not like them much.
Used to hate them when I was a kid ,but now take a more tolerant approach to it because my husband has his taste buds rooted deep in our Gods own country and hence most of the curries he likes are coconut based (ehhhh!!!) .
People call me crazy being a Keralite and all and not liking coconuts?? that is difficult for them to digest ,just like the fact that I dont have fish or sea food , people just assume that we gorge on them because we are from coastal state. Friends give me a weird look, its as though evryone form Kerala must and should eat fish and love coconuts!! Else they are not fit to be called a Malayalee.
I would beg to differ, I may not eat or like them but at heart I am hardcore Mallu :) .....
So coming to the recipe, I came across this on one of my usual visits to Ria's blog and they instantly appealed to me.
Could be because recently a friend of ours had got these from a Kerala bakery, its very common there in all the local bakeries, and i surprisingly liked it.
With that taste on my tongue this recipe instantly beckoned me and I had to give it a try.
But there was a small hiccup, i did not want to use eggs and this recipe looked too easy to go searching for another egg-less one.
So with Ria's blessings I decided to use some condensed milk instead of the egg whites in mine.
And was I pleased with the result.
these macaroons are just like Ria promises , crispy and crunchy on the outside and nice and soft on the inside.
So what are you waiting for.......you are not getting anything simpler esp if you have access to dessicated coconut.
Dig in!!
Recipe Adapted from : Ria's Collection
Ingredients:
1 1/3 c dessicated/flaked unsweetened coconut
1/3 c sugar
2 tbsp flour
1/8 tsp salt
2-3 tsp MilkMaid/Condensed milk -- enough to bind the ingredients together
1/2 tsp vanilla
Method: Pre-heat the oven to 325F(170C - 180C) and line a baking sheet with parchment paper(don't get parchment paper here so didn't use that, just the baking paper).
In a small bowl, whisk together coconut, sugar,flour & salt. Add the milkmaid and vanilla to it and mix well. You will have a nice soft dough. Spoon them onto the baking sheet using a teaspoon and bake for 20 mins or until golden brown (I wanted little conical macaroons and hence the shape). Let them cool completely on a cooling rack and then ,store in airtight tins.
Copy cat that I am , I too tried the conical shape :).
Will try the flattened cookie types next.
Thank you so much Ria for sharing such a wonderful recipe!!
Notes:
I did not have or coudnt find any dessicated coconut here, so I followed Ria's instructions in one of her comments.Scraped some fresh coconut and dried it in the oven at a low temperature, 160 degree C, for 15-20 minutes.
Take care that it doesnt change colour, it should only become dry not brown.
Mine didn't dry out much but I ran out of patience and used then anyways and they turned out just great!!!
Used to hate them when I was a kid ,but now take a more tolerant approach to it because my husband has his taste buds rooted deep in our Gods own country and hence most of the curries he likes are coconut based (ehhhh!!!) .
People call me crazy being a Keralite and all and not liking coconuts?? that is difficult for them to digest ,just like the fact that I dont have fish or sea food , people just assume that we gorge on them because we are from coastal state. Friends give me a weird look, its as though evryone form Kerala must and should eat fish and love coconuts!! Else they are not fit to be called a Malayalee.
I would beg to differ, I may not eat or like them but at heart I am hardcore Mallu :) .....
So coming to the recipe, I came across this on one of my usual visits to Ria's blog and they instantly appealed to me.
Could be because recently a friend of ours had got these from a Kerala bakery, its very common there in all the local bakeries, and i surprisingly liked it.
With that taste on my tongue this recipe instantly beckoned me and I had to give it a try.
But there was a small hiccup, i did not want to use eggs and this recipe looked too easy to go searching for another egg-less one.
So with Ria's blessings I decided to use some condensed milk instead of the egg whites in mine.
And was I pleased with the result.
these macaroons are just like Ria promises , crispy and crunchy on the outside and nice and soft on the inside.
So what are you waiting for.......you are not getting anything simpler esp if you have access to dessicated coconut.
Dig in!!
Recipe Adapted from : Ria's Collection
Ingredients:
1 1/3 c dessicated/flaked unsweetened coconut
1/3 c sugar
2 tbsp flour
1/8 tsp salt
2-3 tsp MilkMaid/Condensed milk -- enough to bind the ingredients together
1/2 tsp vanilla
Method: Pre-heat the oven to 325F(170C - 180C) and line a baking sheet with parchment paper(don't get parchment paper here so didn't use that, just the baking paper).
In a small bowl, whisk together coconut, sugar,flour & salt. Add the milkmaid and vanilla to it and mix well. You will have a nice soft dough. Spoon them onto the baking sheet using a teaspoon and bake for 20 mins or until golden brown (I wanted little conical macaroons and hence the shape). Let them cool completely on a cooling rack and then ,store in airtight tins.
Copy cat that I am , I too tried the conical shape :).
Will try the flattened cookie types next.
 |
| There were more ,but by the time I grabbed the camera only these many were left :). |
Thank you so much Ria for sharing such a wonderful recipe!!
Notes:
I did not have or coudnt find any dessicated coconut here, so I followed Ria's instructions in one of her comments.Scraped some fresh coconut and dried it in the oven at a low temperature, 160 degree C, for 15-20 minutes.
Take care that it doesnt change colour, it should only become dry not brown.
Mine didn't dry out much but I ran out of patience and used then anyways and they turned out just great!!!
No comments:
Post a Comment