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Tropical Island Shore Extract Coconut Macaroons
Dolce Flav
Rated 5.0 stars by 1 users
Category
Island Shore
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
20 minutes
These Tropical Island Shore Extract Coconut Macaroons combine shredded coconut, sweetened condensed milk, and a splash of Island Shore Extract to produce an irresistible, fragrant cookie with rich tropical flavor. After mixing the coconut, milk, sugar, egg whites, and extract, the dough is scooped onto a baking sheet, baked until golden around the edges, then allowed to cool to maintain a chewy, moist center. Perfect as a snack, dessert or paired with coffee or tea.
Ingredients
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3 cups (about 210 g) sweetened shredded coconut
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1 can (14 oz / ~400 g) sweetened condensed milk
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2 large egg whites
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¼ cup sugar
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1½ tsp Island Shore Extract
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¼ tsp salt
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Optional: ½ cup semi‑sweet chocolate chips or melted chocolate for drizzling
Directions
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk the egg whites and sugar until soft peaks form, to add lightness and structure.
Fold in the shredded coconut, sweetened condensed milk, salt, and Island Shore Extract. Mix until evenly combined — the extract gives tropical notes that elevate the coconut flavor.
Using a cookie scoop or two spoons, drop rounded mounds (about 2 tablespoons each) of the coconut mixture onto the prepared baking sheet, spacing them about 2 in (5 cm) apart.
Bake in the center of the oven for 18‑20 minutes, or until edges are lightly golden brown. Keep the centers moist and chewy, not overbaked.
Remove from oven, let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
(Optional) Once cool, drizzle melted chocolate over tops for extra flavor and visual appeal.
Recipe Note
Frequently Asked Questions (FAQ)
What exactly is Island Shore Extract and where can I get it?
Island Shore Extract is a flavoring extract (often coconut, vanilla, or a tropical blend depending on brand) used to impart island‑flavored aroma in baked goods. It can be found at specialty baking stores, online retailers, or stores that carry gourmet extracts.
Can I use regular vanilla extract instead of Island Shore Extract?
Yes — vanilla extract can substitute, but you’ll miss out on the full tropical or coconut notes of Island Shore‑flavored versions. If your extract is a blend (vanilla + coconut, etc.), it contributes more characteristic flavor.
How do I prevent the macaroons from drying out?
Don’t overbake them. Remove from oven once the edges are golden. Also, allow them to cool on racks so heat dissipates slowly.
Can I freeze these coconut macaroons?
Yes. Freeze cooled macaroons in a single layer first, then transfer to a freezer‑safe bag. They can last up to 2 months. Thaw at room temperature.
How do I make these macaroons gluten‑free?
These are naturally gluten‑free, since the ingredients listed don’t include wheat flour. Just ensure your extract and shredded coconut are labeled gluten‑free to avoid cross‑contamination.
What’s the best way to drizzle chocolate without making a mess?
Melt chocolate gently (double boiler or microwave in short bursts), let it cool slightly, then use a fork or piping bag to drizzle in zig‑zag motion. Let chocolate set before stacking or storing.
Can I make smaller macaroons or bite‑sized versions?
Absolutely. Use smaller scoops (1 Tbsp or less), reduce bake time slightly (check at 12‑15 minutes), adjusting as needed.
How many calories per macaroon?
Approximate: one large macaroon (using this recipe) has ~150‑180 calories (varies with chocolate and size).
Will these macaroons stick to the pan?
Using parchment paper or a silicone baking mat prevents sticking. Nonstick sprays can work, but that can affect the bottom texture.
Can I add other flavors (e.g., lime, pineapple) to enhance the tropical theme?
Yes. Zest of lime, small pieces of dried pineapple or shredded mango work well. Just adjust for moisture content. Also, toasted coconut adds extra flavor and texture.