Chef Keem's Original Recipe For The Best Coconut Macaroons Ever!
Macaroons are good. Coconut Macaroons are better. Tres Leches Coconut Macaroons are the best!
I will demonstrate how to make one of the most delicious pastries in the world:Chef Keem's Chocolate-dipped Tres Leches Coconut Macaroons.
Can you believe it - they're egg and wheat free!
Just in case you're wondering, these rich macaroons are great without chocolate, as well. But why bother, right? Given the choice - wouldn't you vote for chocolate-dipped macaroons?
Further down on this lens, you will also find pictures and ordering info for the best candy I've ever made (ever!): Espresso Sea Salt Caramel Truffles!
A Quick Look At The Contents...
- Why Tres Leches? Aren't Coconut Macaroons Rich Enough, Already?
- The Recipe (Formerly Known As "Secret") For Tres Leches Coconut Macaroons
- The Baking Process
- Dipping In Chocolate - Highly Recommended!
- Macaroons Dipped In Espresso Sea Salt Caramel?
- Your Online Grocery: Amazon.com
- The Perfect Dipping Chocolate
- The Big Question: Save Calories Or "Go For The Kill"
- Hilarious Cooking Fun At ChefKeem.com!
- Espresso Sea Salt Caramel Truffles - Now Available Online!
- Look At These Other Yummy Recipe Lenses Of Mine...
- Tres Leches Coconut Macaroons To Die From!
- Need A Mixer? I Picked Some Good Ones For You.
- A Generous Soul - Lensmaster The_Homeopath
- Looking For Deals On EBay...
- Blog Posts About Coconut Macaroons...
- Laugh a little in the end! That's what drama is for...
- Love This Lens?
- I Fed You (Indirectly) - Please Feed Me Back...
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- A little more about me - Chef Keem
Why Tres Leches? Aren't Coconut Macaroons Rich Enough, Already?
The name sounds like a Latin song title - Tres Le-leches Co-coconut Maca-maca-roon
I have to confess - I never liked coconut macaroons.When a friend recommended that I offer these popular cookies at my farmers market stand, I had to think about it for a while. The way I knew coconut macaroons - they were made with coconut flakes, sugar or sweetened condensed milk, egg whites, flour and almond extract. I liked the flavor - but not the texture of the final bunch of dry coconut in my mouth. I always spit it out. The question was: how could I improve upon a classic recipe?
According to my culinary philosophy - "too rich" is an oxymoron!
If I were to create my own coconut macaroon recipe, it would have to be rich and moist, creamy and flavorful. The coconut flakes must be soaked with vanilla and sweet thick milk so chewing them would provide several stages of caramelized juicyness.
As I researched a bit more, I happened upon a simple recipe including nothing but sweetened coconut flakes, condensed milk, and vanilla. Great, no eggs - nothing had to be fully cooked. That means I could actually under-bake the cookies and preserve even more of the moisture.
The artist's brush in my ear (see photo) finally did its job - inspiration struck: "Tres Leches" it had to be!
Tres Leches is spanish for three milks. We had condensed milk already - why not add a little cream for more richness? And, a couple of spoons of sour cream for even more richness? (Sour cream is also good for moisture retention.) Instead of regular vanilla, let's use Mexican vanilla!
Great, but - how many calories? 385
Good, lets' do it.
The Recipe (Formerly Known As "Secret") For Tres Leches Coconut Macaroons
It's easy to do - and hard to beat!
Ingredients
4 - 14 oz bags sweetened coconut flakes
2 - 14 oz cans sweetened condensed milk
1/4 cup sour cream
2 Tablespoons heavy cream
1 Tablespoon Mexican vanilla
Pour 3 bags of coconut flakes into a mixer bowl. I work with a 5-quart KitchenAid "Epicurean". If your mixer is smaller, you might want to consider cutting the recipe in half. You can also do the mixing by hand, with a strong spoon, in a large mixing bowl.
Pour the condensed milk, sour cream, cream and vanilla on top of the coconut flakes.
Turn the mixer to a slow speed.
With the mixer running, slowly add the fourth bag of coconut flakes. If you start out with all 4 bags in the bowl, the paddle might throw some of the mix over the edge of the bowl.
Mix for about 10-15 seconds until combined. Turn off the mixer. Scrape the paddle with a spatula and give the the batter a few turns to make sure all the ingredients are well distributed.
Did your vision get blurry in anticipation?
The Baking Process
Scoop-di-doo...
Scoop out the macaroons and press slightly together - so they hold their shape when you drop them onto the sheet pan.
Now place the sheet into the oven and bake for about 10-12 minutes. The bottoms of the macaroons should be lightly caramelized (medium-dark brown).
Halfway through the baking time...
Finished!
Dipping In Chocolate - Highly Recommended!
Who cares about a few extra calories...
Good dipping chocolate can be melted in a microwave, or in a bowl over hot water. (Be careful not to get any steam into the chocolate - it will cause streaks.)
Dip the cooled macaroons halfway into the chocolate and set them back onto a sheet pan covered with parchment. You can reuse the cool baking sheet. The dipped macaroons should be placed in a refrigerator, so the chocolate cools faster and preserves a shine. If you cool the macaroons under room temperature, the chocolate might get dull. You could also place the dipped macs on a smaller sheet pan that fits in your freezer compartment. It takes only 5 minutes for the chocolate to set up very shiny.
If my angel, Chef Karen, weren't watching over me...
...I would look like this -
Macaroons Dipped In Espresso Sea Salt Caramel?
I show you how to make the best ever caramel from scratch...
How To Make Chef Keem's Espresso Sea Salt Caramel
Step-by-step instructions and recipe of the best caramel there is: Espresso Sea Salt Caramel! The use of dulce de leche instead of regular condensed milk is my "secret" (not anymore, I guess...). http://www.chefkeem.com http://www.squidoo.com/sea-salt-caramels
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"Here's everything you need for your production, except the fresh cream and sour cream, of course!"
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The Perfect Dipping Chocolate
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The Big Question: Save Calories Or "Go For The Kill"
Is there such a thing as "enjoying sweets responsibly"?
Some folks prefer to save calories and fat in everything they eat. Others rather eat less but only the richest and best.
What's your culinary philosophy?
How do you enjoy your sweets?
Fetching blurbs now... please stand bySugar free, fat free, low cal/low carb - that's my mantra.
chefkeem says:
Dear GreenEcoBean,
for a great low-carb dessert I recommend eating one-fourth of this macaroon. It's plenty rich and satisfying with only 25 percent of the sugar. Bingo! :-) Other than that, I'm a 'rich' chef, but my Agasweet flavored agave nectar might interest you. I've made several lenses on agave nectar.
Posted April 24, 2009
KimberlyDawnWells says:
I don't have much of a sweet tooth but I do love my healthy desserts. My latest craze is fruit in Jello. So tasty!
Posted July 19, 2008
Amanda_Blue says:
Enlightenment indeed! Thou speakest with sugary forked tongue, Chef Keem and the wages of sin await thee! REPENT!! REPENT before it's too late! Turn thy sights from the illicit delights of refined sugar and instead partake of the heavenly pleasures of the delicious and health-giving Agasweet Flavored Agave Nectar!!! (And now I think I'll have some of your macaroons...but don't tell anyone).
Posted July 19, 2008
chefkeem says:
Oh, Amanda...(sigh)..."devil incarnate"...tsk, tsk...
Can't you see? I'm the balanceer, the caring one, the guru.
My Agasweet flavored agave nectar is a healthy food for the body - but what about the soul? Balance, my dear - is the key to enlightenment. Tres Leches Coconut Macaroons - with or without chocolate - are food for the soul. Just have some, and it will all become clear to you...blessings...
Posted July 18, 2008
Amanda_Blue says:
I ADORE macaroons but I RESIST...(nothing to do with calories---but of health!!!!) Are you the devil incarnate Chef Keem? On the one hand you promote the salubrious Agave Nectar and now here you are in various not so subtle ways advocating for one of mankind's greatest enemies---SUGAR! I shall ptay for your soul, Chef Keem, and in the meantime I think I'll have a macaroon or two, but au naturel, that is to say WITHOUT CHOCOLATE! Dipping a macaroon in chocolate is an obscenity and those who do it shuld be whipped. A macaroon is a great work of art that can, should and MUST be allowed to stand on its own. Amen.
Posted July 18, 2008
I'd rather eat the richest desserts available. Maybe not as often. Maybe.
xxspudsmomxx says:
all the way - save on nothing
Posted June 23, 2009
Shelly says:
Watching the expression of someone taking their first bite of Tres Leches Coconut Macaroons says it all--this is the way to go!
Posted June 05, 2009
Kylyssa says:
I'd rather have a bite of something decadent and real than a pound of something that tries to be lovely without fat, sugar, or other carbohydrates.
Treats are just that... treats! There's something so much more satisfying about real things eaten rarely rather than wannabees eaten too often.
Posted May 28, 2009
cookiefan says:
I say small amounts of the very best sweets are preferable to lots of the low calorie, low fat stuff.
Posted May 23, 2009
jesscee88 says:
Oh my, I love sweets! Can't live without it! But I know soon I would have to cut back or go sugar free. Now, I really want some macaroons...
Posted May 15, 2009
Shelly says:
If I'm going to eat it, I want to enjoy it--it's dessert and should be a bit decadent!
Posted May 12, 2009
Tipi's Mom says:
I'm Finnish, so I like my desserts rich and as often as possible. Your recipe for Tres Leches Coconut Macaroons are delicious beyond words!
Posted May 12, 2009
Hilarious Cooking Fun At ChefKeem.com!
Come visit my personal website for unique recipes and foodie news...
Funny instructional videos, great recipe links, and tongue-in-cheek entertainment!
Fetching RSS feed... please stand byEspresso Sea Salt Caramel Truffles - Now Available Online!
The best candy I've ever made. Ever.
A real treat! I make my own caramel recipe from scratch - not hard or chewy - a soft "dulce de leche" caramel that melts in your mouth. Enrobed with dark chocolate, topped with white chocolate and a sprinkle of Espresso Sea Salt, this truffle is very, very good.
Order securely through PayPal.
Choose 2 boxes for $16, 3 boxes for $23, or 4 boxes for $28 - the priority shipping with cool pack is $12
Please order here:
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Tres Leches Coconut Macaroons To Die From!
Try this recipe at your own risk! (And pleasure, of course!)
The easiest recipe for the best coconut macaroons in the world! Yes, you can!
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A Generous Soul - Lensmaster The_Homeopath
Sharing her experiences with these coconut macaroons...
They're egglessGluten-Free
EASY for even children to make (with supervision)
You can make the "mix" ahead of time and refrigerate it, covered, to bake the next day.
They are also yummy dipped in butterscotch or caramel coating.
They keep very well.
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chefkeem wrote...
in reply to Shelly [in reply to Shelly] LOL...Shelly, I like your husband's attitude - leave a good thing alone! On the other hand, it's easy to test out a variation: after you've scooped 3/4 of your batch, add a teaspoon of coffee extract and a handful of chocolate chips to the remaining batter. (I assume you have enough of the full recipe batch left for at least 6 more macaroons) Scoop and bake them all on the same sheet.
Other variations for the last quarter (test) batch:
1 tsp lemon or orange extract and 2 Tablespoons of diced dried pineapple.
1 tsp butter rum extract and a handful (small hand, not your husband's...lol!) of butterscotch chips
You see, you will always have the richness of the original mac - only with additional flavorings...I hope you'll have fun with creative playing...let me know, ok?
Posted June 23, 2009
Shelly wrote
Our house once again is filled with the amazing fragrance of Tres Leches Coconut Macaroons! My husband is a purest and doesn't want me to mess with "perfection" by trying your variations, but the thought has been planted! Perhaps next time, or the time after that. We plan a trip to Kabetogama and want to bring some to share--these would be a door opener anywhere! This is the easiest recipe to make and the end result is always delicious.
Posted June 22, 2009
chefkeem wrote...
in reply to Sheyanne My goodness, Sheyanne - this is great news! I actually had to make hundreds of my macs for a fundraiser among employees of the local IRS office. "Hot cakes" is the word...lol
Posted June 18, 2009
Sheyanne wrote
I made a batch for our annual church bake sale to raise funds for summer youth activities. The head of the committee decided to sell them as "singles" at $3.00 a piece which added $72.00 to the youth fund! Next year I need to make 2 batches! To say these went "like hotcakes" would be an understatement! Now I need to make some for my family!
Posted June 15, 2009
calicoskies wrote...
Those would make a unique birthday, anniversary or Christmas gift! :) They look amazing!
Posted June 06, 2009
chefkeem wrote...
in reply to Shelly OMG, Shelly - you guys are in Tres Leches Nirvana! LOL I agree - people who try these macs for the first time, often roll their eyes in blissful amazement (and it happens again the second, third, etc. time!). Another successful flavor variety is the Espresso Choco Chip Mac: make a tablespoon (or two) of strong instant coffee - and I mean "strong!"...and add it together with a cup (or two) of semi-sweet chocolate chips to the batter before you scoop it out. My goodness! :-)
Posted June 06, 2009
Shelly wrote
Now I'm making up occassions to prepare Tres Leches Coconut Macaroons! Today's excuse came with a phone call from a friend of my husband checking to see if we were ready to receive our annual gift of assorted tomato and pepper plants. Fortunately, I had all the ingredients on hand and got right to work--they were nicely chilled and chocolate topped when he arrived. First I asked if he liked coconut macaroons--he wasn't sure, so I gave him one to try and watched his skpticism turn to delight "mmmmmm....yes", he was somewhere in the land of bliss and left with a smile......and a generous box of macaroons. These things are so fun to give as they provide instant pleasure! I took the liberty of reading some of your guest book entries and see you have several people reporting similar experiences.
Posted June 05, 2009
chefkeem wrote...
in reply to jaxrogue It's actually not a Tres Leches sauce, Jax. The name comes from using three different "milks" (creams) in the batter - condensed milk, sour cream and heavy cream.
Posted June 04, 2009
jaxrogue wrote...
I love coconut macaroon, but in tres leche sauce? Gonna have to try that.
Posted June 04, 2009
chefkeem wrote...
in reply to Diane Lynne You have no idea how exciting it is for me to read all your kind comments. Thanks for being so sweet. (Almost as sweet as you-know-what, eh?)
Don't forget to play with the caramel version - it's sooo good! Just replace the condensed milk with La Lechera "Dulce de Leche"...
Posted June 03, 2009
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Lensmaster chefkeem, aka Achim Thiemermann, has been a member since January 29 2008, has rated 2,540 lenses, favorited 1,943, and has created 123 lenses from scratch. Achim Thiemermann donates their royalties to Squidoo Charity Fund and Operation Helmet. This member's top-ranked page is "Best Tres Leches Coconut Macaroons". See all my lenses
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