Delectable Colombian Agua de Coco and Coconut Macaroons: A Tropical Dessert Paradise

Allergens

Eggs, Coconut

Ingredients

• 1 cup unsweetened coconut milk
• 2 cups water
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 1 cup sweetened shredded coconut
• 1/4 cup all
• purpose flour
• 1/4 teaspoon baking powder
• 2 large egg whites
• 1/4 teaspoon cream of tartar

Instructions

1. In a medium saucepan, combine the coconut milk, water, sugar, vanilla extract, and pinch of salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.
2. In a separate bowl, mix together the shredded coconut, flour, and baking powder. Set aside.
3. In another bowl, whisk the egg whites and cream of tartar until stiff peaks form.
4. Gradually fold the cooled coconut milk mixture into the shredded coconut mixture, then gently fold in the beaten egg whites until combined.
5. Using a spoon or ice cream scoop, drop mounds of the mixture onto a parchment lined baking sheet, spacing them about 2 inches apart.
6. Bake at 350°F (175°C) for 18 20 minutes or until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chef’s Insight

This recipe is perfect for those who love the taste of coconut and want to experience Colombian cuisine at home.

Notes

Pair this dessert with fresh fruit for a well-rounded meal or enjoy it on its own as a refreshing treat.