Coconut Pyramids Condensed Milk Recipes

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EASY COCONUT MACAROONS RECIPE



Easy Coconut Macaroons Recipe image

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

5 1/2 cups sweetened flaked coconut (gently packed)
1 (14-ounce) can sweetened ​ condensed milk
2-3 teaspoons vanilla extract

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

SOFT AND CHEWY COCONUT PYRAMIDS



Soft and Chewy Coconut Pyramids image

Provided by Jane Sarchet

Categories     Dessert     Snack

Time 19m

Number Of Ingredients 4

40 g icing sugar
75 g desiccated coconut
2 level teaspoons cornflour
1 egg white

Steps:

  • Preheat the oven to 170/fan150/325/gas 3.
  • Mix all four ingredients together in a bowl. Divide into 6 portions, and mould each portion with your hands into a pyramid shape.
  • Place each one onto a greased baking sheet.Bake for 12-14 minutes, or until the tops are dark golden brown, and the sides have also take on some colour.
  • Let cool on the tray then simply pick up and eat/store! Initally they'll very soft, but they'll harden as they cool.
  • Once completely cool, they can be stored in an air-tight tub for up to 4 days.

Nutrition Facts : Calories 112 kcal, Carbohydrate 10 g, Protein 1 g, Fat 8 g, SaturatedFat 7 g, Sodium 13 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

COCONUT MACAROONS



Coconut macaroons image

Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea

Provided by Liberty Mendez

Time 45m

Yield Makes 10-12

Number Of Ingredients 5

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

Steps:

  • Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
  • Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
  • Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium

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