I know I had previously shared some speedy macaroons but these ones are even easier! They’re also egg free and dairy free making them vegan friendly and if I’m honest, if I had to pick just one, I would opt for this version.
They are so much chewier, and much like my love of chewy brownies, a chewy cookie, even if a macaroon is far from the conventional cookie form, always wins for me.
I of course used Nature’s Charm Coconut Condensed Milk which is truly my product of the year. In case you haven’t noticed I’ve been working on quite a number of recipes using the Nature’s Charm products having been introduced to them at the end of the summer. I do plan on getting my savoury hat on very soon, and including some interesting new products and recipe ideas in 2020…
But for now Nature’s Charm have a range which is just so suitable for all the sweet things I like whipping up this time of year. My body and mind are going into hibernation, I plan on embracing the festive season in all it’s glory, no gyming, just movies, some walks, some serious Netflix catch up needs to be done, and eating all the food. Not that I don’t eat all the food all the time but it is quite the ideal time of the year to embrace being “all in”; in case you don’t follow me on Instagram or didn’t pick up on it over there, I am currently trying to kick my hormones into gear after having hypothalamic amenorrhea for WAY too many years.
On that note, bring on the cookies, and the roast parsnisps because FYI being all in or eating intuitively doesn’t mean just eating all the foods that were off limits for years!
4 Ingredient Coconut Condensed Milk MacaroonsPrint Recipe
- 180g unsweetened organic desiccated coconut
- 2 tbsp Nature’s Charm Salted Caramel Sauce
- 130g Nature’s Charm Sweetened Coconut Condensed Milk
- 80g vegan “milk” or dark chocolate of choice, roughly chopped
Preheat oven to 140C (280F). Line a large baking tray with baking paper.
Mix together first three ingredients in a large bowl.
Use a mini ice cream scoop to create approximately 20 domes on the baking sheet.
Bake for 10 minutes, open the oven, turn the tray the opposite way around and bake for 10 minutes more.
Allow to cool fully on the tray and transfer to the fridge for 30 minutes before dunking the base of each one in the melted chocolate.
Melt the chocolate in the microwave using 30 second increments.
Dunk each macaroon one at a time and transfer to a baking paper lined plate or tray.
Once they have all been dunked return to the fridge to firm up for 20 - 30 minutes.
Store in the fridge for up to one week.