Desserts · CRESPO KITCHEN

Baked mango coconut macaroons

Chewy coconut bites with diced mango and a quick mango jam.

50 min approx.30 servingsFresh mango

Dish photograph: Baked mango coconut macaroons. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

For the jam:2 large mangos, peeled and chopped
For the jam:1 cup mango nectar
1 (14-ounce) bag sweetened flaked coconut
1 cup of the prepared mango jam
1 large mango, peeled and diced
2 egg whites
2 tablespoons corn syrup
1 teaspoon vanilla extract
2 teaspoons ground ginger
¼ teaspoon salt

Method

For the jam, bring the two chopped mangos and nectar to a boil. Reduce to medium-low, mash the fruit and simmer for about 15 minutes until thick. Measure 1 cup for the macaroons.
Heat the oven to 325°F and line two baking sheets with parchment.
Combine the coconut, diced mango, measured jam, egg whites, corn syrup, vanilla, ginger and salt.
Drop heaping tablespoonfuls onto the sheets, leaving room between them.
Bake for 30–35 minutes, until golden, then transfer to a rack to cool.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board