Chocolate Dipped Eggless Coconut Macaroons With Cardamom Flavour
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Ingredients
- Sweetened Shredded Coconut – 1 cup
- Condensed Milk – 5-6 tbsp
- Green Cardamom Powder – 1/2 tsp
- Semi-sweet chocolate - 1/2 to 1 cup cut into small pieces
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Instructions
- Preheat the oven to 350 °F
- In a bowl add condensed milk, shredded coconut, cardamom powder and mix well.
- After mixed everything take 1 tbsp of batter and place it in the greased and dusted baking tray.
- Bake for 15 - 20 mins or until the macaroons start to turn brown.
- Once they are done remove it from oven and cool it for 10-15 mins.
- In a heat safe bowl add chocolate and place it on a pot of boiling water. Stir it till the chocolate gets smooth and glossy
- Dip the macaroons in the chocolate and place them back onto the plate. Refrigerate macaroons for 30-40 mins.
- Tip ââ¬â If the batter is watery so you can add semolina into it. You can also add ½ tsp vanilla extract if you donââ¬â¢t want to add cardamom powder.
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