Coconut macaroons

Level: Easy

Preparation time: 10 mins

Baking time: 25 mins

Saturday morning, soooo lazy but craving for cookies, not in the mood for gluten food, coconut macaroons seems like the best choice at that moment.

This is all you need

  • 4 cups fresh coconut, shredded (coconut is very popular in Vietnam, if you can’t find any fresh one, frozen ones works well too)
  • 3 large egg whites + 1/4 tsp cream of tartar
  • 1/2 can condensed milk (7 oz, use more if you want it sweeter)
  • 1/4 tsp salt
  • 1/4 cup roasted peanuts, chopped (optional)
  • 1/2 tsp almond extract (optional)

Instructions

  • Preheat the oven at 320 degree
  • Beat the egg whites with salt and cream of tartar until stiff peak
  • Mix well condensed milk and coconut and almond extract
  • Gently fold coconut mixture into egg whites
  • Scoop the batter onto the silpat or prepared pan
  • Sprinkle peanuts on the top
  • Bake in 25 minutes or golden
  • Let it cool completely on wire rack, store in airtight container at room temperature up to a week or in freezer up to a month (if possible!)

Those cuties are crispy outside and soft inside. To make it fancier, drizzle melted dark chocolate on the top. Or just eat it like that!

Cheers!

Boo

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Homemade reduced-sugar pineapple jam for bunnies

IMG_2252

Sorry for bad photo as I am an amateur about food photography :”>

Making jam at home is actually quick and easy, plus we can adjust it as our desirable taste. Like my homemade pineapple jam below, it’s both sweet and sour just exactly what I want…

So the very first step to make jam is to prepare a mason jar: wash it carefully and put it in the oven at 150 degree for 20 minutes or until it is completely dry.

Ingredients

  • 2 large pineapple (1 ripe and 1 unripe), remove skin and core, cut into pieces, blend it
  • 90gr brown sugar (nearly 1/2 cup)
  • 1 tbsp lemon juice
  • 1 tbsp rhum or any kind
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract (optional)

Instructions

  • Place all ingredients, except vanilla extract, in a non-stick skillet.
  • Put it on medium flame, use a big wooden spoon to stir sometimes.
  • Be careful your hands when it bubbles, reduce to low flame, simmer it and stir more often, especially when it turns golden.
  • If you want to spread it in the middle of your cake, turn off the heat when it is soft and has semi-jellied texture (around 25 minutes). For make bunnies, I need the jam has jellied texture, it need around 30-35 minutes.
  • Remove it from heat and mix in vanilla extract.
  • Let it cool completely and store in mason jar, keep in the fridge up to a month.

The purpose of using wine is alcohol can keep the color of the jam. Plus I prefer rhum since I love the smell of rhum. I tried vodka and brandy but I like rhum the most. You can use any kind you desire.

Natural pectin in fruits and sugar will create a jellied texture, however the jam can’t be as store bought, but it will be soft and thick and become thicker in the fridge. You may want to give it a second try to reach your desired texture.

However, using pectin could save you 30 minutes standing and stirring the jam. So it’s up to you! The flavor is still great for both ways.

If possible, please share with me your experience, your recipes, and your awesome delish products before it all gone! Thank you for stopping by!

Love,

Boo