The local Woolworth store here has these amazing coconut drops with strawberry jam on the top, and I have been long looking for a recipe. The coconut is sweet and moist, but the little drops hold together beautifully and hardly look cooked--how do they do it? Anyway, I have not been able to find any recipe to compare. But I'm back with the Secret Recipe Club after my post baby break, and I was given the blog A Couple In The Kitchen to cook from. They have a great 4 ingredient recipe for coconut macaroons--and I just had to try it. It's so simple, quick, and gluten free--exactly the type of recipe a new mummy like me needs between baby sleeping and waking. They're also strangely addictive, and are sure to disappear from the kitchen very quickly.
When you first inhale that warm coconut aroma, and the sweet scent of boiling strawberry jam, you will realise that eating these coconut jam drops straight out of the oven is well worth burning the tongue for.
Please don't forget to check out A Couple In The Kitchen's blog...they are recent award winning bloggers!
MAD EASY JAM COCONUT MACAROONS (adapted from A Couple in the Kitchen)
3 cups dessicated coconut (unsweetened)
300g sweetened condensed milk (approx. 3/4 can)
3 tsp vanilla essence
1/4 cup strawberry jam
Preheat the oven to 180C.
Line one large baking tray with non stick paper. In a large bowl, place the coconut, condensed milk and vanilla essence. Stir until well incorporated. Scoop amounts the size of a golf ball into your hand and gently form into a round shape. Using your index finger, make a small indentation to the top, and place on tray and lightly flatten. Repeat until all the mixture is used up. Then fill the indentations with a little jam. Bake for 10-12 minutes, until lightly browned. Allow to cool on the tray before removing.
Makes approximately 18