Coconut Macaroons (Indokarida)
These homey fashion Greek Coconut Macaroons (Indokarida) belong to my favourites. This recipe is so easy to make, plus it is made with brown sugar. They are homemade, which means they are easy, quick and on a budget! You can enjoy them with your coffee, tea or milk. They are also a perfect sweet treat to offer to your guests.
Right as they get out of the oven, they are crunchy on the outside, and soft and chewy on the inside. They loose their crispiness the more they sit. I recommend to prepare them in the morning, so they won't make it till the night.
I' ve chosen brown sugar for this recipe, but other types of sugar will work too.
Store them in an airtight container, when they are completely cool.
Preparation time: 20 minutes
Cooking time: 15 minutes
2 1/2 cups coconut flakes
1/2 cup brown sugar
3 tbsp. all-purpose flour
3 tbsp. vegetable butter
1 tbsp. vanilla powder
20 glace cherries
Preheat oven to 180 degrees (Fan).
In a medium sized bowl add coconut flakes and all-purpose flour and mix.
In a medium sized saucepan add the eggs and beat them lightly. Then add brown sugar, vanilla powder, vegetable butter and heat on low heat for 5-7 minutes or until sugar and butter melts.
Pour coconut mixture to the saucepan and stir using a spoon, until you have a homogenized mixture.
Place a parchment paper on a baking tray.
Shape 15-20 balls and press them lightly with your hands.
Place one glace cherry at the center of each macaroon and press lightly.
Bake for 15 minutes.
Let them cool and enjoy them!
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