Coconut Cashew Macaroon

Macaroons and Macarons their names are almost the same, but Macaroons and Macarons differ in their main ingredient, which for Macarons is almond meal, and Macaroons is shredded coconut. A Macaroon refers to a dense coconuty biscuit. Macaroon recipes generally consist of nuts, coconut ofcourse! They are easily distinguished by their visibly coconut exterior.It is believed that these originated from Italy. These Macaroons are soft chewy and moist on the inside, crisp and golden on the outside, they’re delicious.

Ingredients:

• 200gms - Desiccated Coconut Powder 
• 100gms - Condensed Milk 
• 1.5gms - Baking Powder
• 20gms - Cashew 
• 5ml - Vanilla Essence
• Jam for Garnishing

Method:

• Take a mixing bowl add Condensed Milk, Baking Powder and beat it properly.
• Now, add the Coconut, Vanilla Essence, Cashew and mix and make a dough.
• Rest this dough for 3-5 mins.
• Preheat the oven to 180⁰c for 10 minutes.
• After resting make small ball sized rough shape.
• Place the macaroon in the baking tray greased with butter or butter paper.
• Bake @180⁰c for 30 minutes.
• Further, cool down completely and garnish with jam.

Tips:

• Use good quality of milkmade.
• Instead of  Desiccated Coconut Powder you can also use Shredded Coconut or Coconut Flakes.
• Grease the butter paper nicely so that after baking the macaroon do not stick to the tray.
• If you want to try this recipe without oven take deep vessel and preheat on medium flame for 10 minutes and bake the macaroons on medium flame for 30 minutes.
• You can also serve these macaroons by dipping them into melted dark chocolate.

I hope you would love the recipe and try, share your experience.
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