Coconut Macaron Thai Iced Tea
As a busy mom, I know how precious our time can be, especially when it comes to whipping up something sweet. That’s why I’m excited to share my Coconut Macaron Thai Iced Tea recipe with you! This delightful treat combines the chewy goodness of coconut macarons with the refreshing flavors of Thai iced tea. It’s perfect for a quick dessert after dinner or a special treat to impress your loved ones. Trust me, once you try this recipe, it will become a go-to for those moments when you crave something delicious yet easy to make!
Why You’ll Love This Coconut Macaron Thai Iced Tea
This Coconut Macaron Thai Iced Tea is a dream come true for busy lives. It’s quick to prepare, taking just 40 minutes from start to finish. The combination of sweet coconut and the aromatic tea creates a flavor explosion that will leave your taste buds dancing. Plus, it’s a delightful way to treat yourself or share with friends, making every bite feel like a mini celebration!
Ingredients for Coconut Macaron Thai Iced Tea
Gathering the right ingredients is the first step to creating this delightful Coconut Macaron Thai Iced Tea. Here’s what you’ll need:
- Sweetened condensed milk: This creamy base adds sweetness and richness to the macarons.
- Coconut milk: It enhances the coconut flavor, making each bite feel like a tropical getaway.
- Brewed Thai iced tea: The star of the show! Its unique blend of spices and tea gives a refreshing twist.
- Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
- Salt: Just a pinch helps balance the sweetness and enhances the overall taste.
- Shredded sweetened coconut: This gives the macarons their chewy texture and delightful coconut flavor.
- Egg whites: Essential for creating that light, airy texture in the macarons.
- Granulated sugar: This sweetens the egg whites and helps achieve those beautiful stiff peaks.
- Cream of tartar: A little bit of this stabilizes the egg whites, ensuring they whip up perfectly.
For those looking to add a twist, consider a few drops of coconut extract for an extra coconut kick. If you’re feeling indulgent, dipping the cooled macarons in melted dark chocolate is a heavenly option!
Exact measurements for these ingredients can be found at the bottom of the article, ready for you to print and take to the kitchen!
How to Make Coconut Macaron Thai Iced Tea
Now that you have your ingredients ready, let’s dive into the fun part—making these delightful Coconut Macaron Thai Iced Tea treats! Follow these simple steps, and you’ll be enjoying a sweet, tropical escape in no time.
Step 1: Preheat the Oven
First things first, preheat your oven to 325°F (160°C). This step is crucial because it ensures even baking. While the oven warms up, line a baking sheet with parchment paper. This will prevent the macarons from sticking and make cleanup a breeze!
Step 2: Prepare the Coconut Mixture
In a mixing bowl, combine the shredded coconut, sweetened condensed milk, coconut milk, vanilla extract, and salt. Stir until everything is well blended. The mixture should be thick and creamy, like a tropical dream. This is where the magic begins!
Step 3: Whip the Egg Whites
In a separate bowl, grab your electric mixer and beat the egg whites on medium speed until they become foamy. Add the cream of tartar, which helps stabilize the egg whites. Keep beating until soft peaks form. Then, gradually add the granulated sugar, continuing to whip until you achieve stiff peaks. This means the egg whites should stand tall and proud, ready to give your macarons that airy texture!
Step 4: Combine Mixtures
Now, it’s time to gently fold the coconut mixture into the whipped egg whites. Use a spatula and be careful not to deflate the egg whites. You want to maintain that lightness! Fold until just combined, and you see no more streaks of egg whites. It’s like a dance—gentle and graceful!
Step 5: Shape the Macarons
Using a spoon or a cookie scoop, drop rounded tablespoons of the mixture onto your prepared baking sheet. Make sure to space them about 2 inches apart. This gives them room to spread while baking. Think of them as little islands of coconut goodness!
Step 6: Bake the Macarons
Pop the baking sheet into your preheated oven and bake for 20-25 minutes. Keep an eye on them! You’ll know they’re done when the tops are golden brown. The aroma wafting through your kitchen will be heavenly, trust me!
Step 7: Cool and Prepare Thai Iced Tea
Once baked, let the macarons cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. While they cool, prepare your Thai iced tea by mixing the brewed tea with additional sweetened condensed milk to taste. Serve it chilled over ice, and you’re ready for a delightful pairing!
Tips for Success
- Make sure your egg whites are at room temperature for better whipping.
- Use fresh ingredients for the best flavor, especially the coconut milk.
- Don’t rush the folding process; gentle movements keep the macarons light.
- Check your oven temperature with a thermometer for accuracy.
- Experiment with different toppings, like toasted coconut or chocolate drizzle!
Equipment Needed
- Baking sheet: A standard one works, but a silicone mat can be a great alternative.
- Parchment paper: Essential for easy cleanup; aluminum foil can work in a pinch.
- Mixing bowls: Use any size, but a large bowl is best for the coconut mixture.
- Electric mixer: A hand mixer is perfect, but a stand mixer can save time.
- Spatula: A silicone spatula is ideal for folding without deflating the egg whites.
Variations
- For a chocolate lover’s twist, try adding cocoa powder to the coconut mixture for a rich chocolate flavor.
- Substitute almond extract for vanilla for a nutty aroma that pairs beautifully with coconut.
- Make it gluten-free by ensuring all ingredients are certified gluten-free, especially the sweetened condensed milk.
- Add a hint of lime zest to the coconut mixture for a refreshing citrus kick.
- For a vegan version, use aquafaba (chickpea water) instead of egg whites and a plant-based condensed milk.
Serving Suggestions
- Pair your Coconut Macaron Thai Iced Tea with fresh tropical fruits like mango or pineapple for a refreshing contrast.
- Serve alongside a light salad to balance the sweetness of the macarons.
- For a fun presentation, arrange the macarons on a colorful platter with mint leaves for a pop of color.
- Enjoy with a cup of hot Thai tea for a cozy experience.
FAQs about Coconut Macaron Thai Iced Tea
Can I make Coconut Macaron Thai Iced Tea ahead of time?
Absolutely! You can prepare the macarons a day in advance. Just store them in an airtight container to keep them fresh. The Thai iced tea can also be made ahead and chilled, making it a perfect treat for gatherings!
What can I substitute for sweetened condensed milk?
If you’re looking for a lighter option, you can use coconut cream mixed with a bit of sugar. This will still give you that creamy texture and sweetness without the heaviness of sweetened condensed milk.
How do I know when the macarons are done baking?
Keep an eye on them! The macarons are ready when the tops are golden brown and they feel firm to the touch. If they’re still soft, give them a few more minutes in the oven.
Can I use fresh coconut instead of shredded coconut?
While fresh coconut can be used, it’s best to use shredded sweetened coconut for this recipe. It provides the right texture and sweetness that complements the macarons perfectly.
What’s the best way to store leftover macarons?
Store any leftover Coconut Macaron Thai Iced Tea in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them for up to a month!
Final Thoughts
Creating Coconut Macaron Thai Iced Tea is more than just baking; it’s about crafting sweet memories in your kitchen. Each bite transports you to a tropical paradise, where the flavors of coconut and tea dance together in perfect harmony. This recipe is a delightful way to treat yourself or share joy with family and friends. Whether it’s a busy weeknight or a special occasion, these macarons bring a touch of celebration to any moment. So, roll up your sleeves, embrace the process, and enjoy the sweet rewards of your culinary adventure!
Print
Coconut Macaron Thai Iced Tea: A Sweet Delight Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful recipe combining the flavors of coconut macarons and Thai iced tea, perfect for a sweet treat.
Ingredients
- 2 cups sweetened condensed milk
- 1 cup coconut milk
- 1 cup brewed Thai iced tea, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup shredded sweetened coconut
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, sweetened condensed milk, coconut milk, vanilla extract, and salt. Mix until well combined.
- In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form.
- Gently fold the coconut mixture into the whipped egg whites until just combined. Be careful not to deflate the egg whites.
- Using a spoon or a cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
- Let the macarons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the macarons are cooling, prepare the Thai iced tea by mixing the brewed tea with additional sweetened condensed milk to taste. Serve chilled over ice.
Notes
- For a tropical twist, add a few drops of coconut extract to the macaron mixture.
- You can also dip the cooled macarons in melted dark chocolate for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
