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!
Contents at a Glance
- Tres Leches And Coconut - A Heavenly Union!
- Why Tres Leches? Aren't Coconut Macaroons Rich Enough, Already?
- The Recipe (Formerly Known As "Secret") For Tres Leches Coconut Macaroons
Tres Leches And Coconut - A Heavenly Union!
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
Runtime: 8:03
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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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Sweetened Condensed Milk
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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.
eccles1 says:
I love sugar but sugar hates me it hurts my body so much and the holidays are coming ! but this year I will do better with less sugar in the recipes and eating less ..I have learned the less sugar in the body the better !
Posted October 24, 2009
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.
LadyLovelace says:
Life is too short to eat food you aren't enjoying. I'd rather drown in chocolate than live to 100 eating low carb/sugar/fat food.
Posted October 23, 2009
SoyCandleLover-Maker says:
Gotta have the ultra-sweet, kill-me-now fat, and pump-the-cholesterol-straight into-my-veins, OMG-I've-gone-to-heaven, deserts every once in a while, or what the heck are we here for. Thanks again Chef! :D
Posted October 11, 2009
TwoDogHouse says:
You should live life to its fullest. Enjoy your sweets and eat with gusto.
Posted October 05, 2009
NetScoutsBasketball says:
My family loves coconut so I'm going to share this with them right now!!
Posted September 22, 2009
Aaron says:
god made gyms... go for gold!
Posted September 17, 2009
PetSugar says:
ugh I would rather eat 4 of these macaroons and starve the rest of my life! then go without.
Posted August 25, 2009
greenspirit says:
no point being puritanical about desert...and... chocolate IS GOOD FOR YOU
Posted August 10, 2009
Hilarious Cooking Fun At ChefKeem.com!
Come visit my personal website for unique recipes and foodie news...
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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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- I think the ratio of egg white to coconut is a little off, as the outside of them got crunchier than I typically like in a macaroon. I thought the flavor was great, and I loved the combination of the coconut with the semisweet chocolate ...
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chefkeem wrote...
in reply to Shelly Excellent move, Shelly! You could even take this a step further and make really flat cookies. Let them cool and then sandwich them with a coconut cream or a chocolate truffle filling. You're cooking, Shelly! :-)
Posted November 06, 2009
Shelly wrote
Just whipped up another batch of these yummy delights today for another trip to visit Mom Kabetogama tomorrow. I did try something different today, I made a couple cookies by using a smaller scoop and flattening them out--now that is crispy, crunchy heaven! I guess they would have to be called Tres Leches Coconut Cookies!
Posted November 06, 2009
chefkeem wrote...
in reply to AndyDad Thanks for your kind comment, Andy. The use of sweetened condensed milk provides for enough sweetness already - no need to sweeten the coconut flakes. I just put 'sweetened coconut flakes' in the recipe because they are widely available in supermarkets across the U.S. and a little extra sweetness won't make much of a difference. :-)
Posted October 26, 2009
AndyDad wrote...
I am now embarrassed about my own macaroon recipe - and I haven't even tried yours yet! They sound delicious - and egg free is a considerable bonus. One small problemette I have - I don't have sweetened coconut flakes available, but assume I can just sweeten coconut myself - would you mind suggesting sugar type and quantities?
Terrific lens. I'll visit again
Posted October 25, 2009
eccles1 wrote...
your Tres Leches Coconut Macaroons look so delicious ...my mouth is watering
Posted October 24, 2009
Shelly wrote
I agree with 24websurf! My sister-in-law is having a Halloween party tonight, when I asked what I should bring and listed some options, it was when I said Tres Leches Coconut Macaroons that I got a "oooooo". Of course she was already smelling and tasting them over the phone and there is nothing one can substitute once someone has had this taste experience. Oh, Chef--I did manage to remember to get partchment paper for the last batch and it is a superior choice over the paper bags. I especially like that one can leave them on the parchment to cool rather than having to tranfer them to a cooling rack.
Posted October 24, 2009
24websurf wrote...
Everytime I stroll in here I can just smell and taste the coconut and chocolate! Must be a new Squidoo module for aroma.. yummy! I am very honored to be able to say
~ Blessed by a Squid Angel! ~
Posted October 23, 2009
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Lensmaster chefkeem, aka Achim Thiemermann, has been a member since January 29 2008, has rated 2,716 lenses, favorited 2,126, and has created 133 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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A Quick Look At The Contents...
- Tres Leches And Coconut - A Heavenly Union!
- 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...
- Subscribe to our new Squidoo Magazine: SquidLog
- Visit the Cabaret Squidoo!
- Follow Me On Twitter!
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- A little more about me - Chef Keem
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