Every year for Diwali, my mom makes the most delicious coconut burfi. For me, Diwali isn’t complete without it. It’s rich, creamy, coconutty (duh), and just a little chewy.
In case you’re not familiar with it, burfi is basically Indian fudge. It’s often made with nuts, sugar, and condensed or boiled milk, and spiced with cardamom or saffron.
I love the intersection of Indian and Western sweets. One of my Western favorites is coconut macaroons, especially when they’re covered in dark chocolate. So here’s my take on combining the two together. Bonus: they’re eggless, unlike most macaroons, which use egg whites.
These macaroons are soft and moist on the inside and lightly crispy on the outside, with a hint of cardamom and pistachio. They taste best the day you make them, but you can store them in an airtight container for a few days. Note: they will soften a little, but they should still be delicious. This recipe makes about 40-48 mini macaroons.
- 21 ounces sweetened shredded coconut
- 14-ounce condensed milk
- 1 1/2 teaspoons cardamom powder
- 1 tablespoon milk powder
- 1/4 cup pistachios, crushed in a food processor or mortar and pestle, plus a little extra for garnish
- 1 cup semisweet chocolate chips
- 1 tablespoon coconut oil
- In a food processor, process the coconut for 2 minutes. You want small pieces so your macaroons stay nice and compact.
- In a large bowl, whisk together the condensed milk, cardamom powder, milk powder, and pistachios.
- Add the coconut to the bowl and stir everything together gently using a wooden spoon.
- Refrigerate batter for at least 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Using a 1 tablespoon ice cream scoop, scoop batter onto baking sheets lined with parchment paper or a silicone mat, about 1-2 inches apart. Note: macaroons will not expand or spread.
- Bake for 15 minutes on a rack placed in the upper half of your oven. Bake macaroons in batches if need be. If you want more browned tops, broil for an additional 2 minutes on low heat.
- Remove macaroons from oven and let cool on the sheet for at least 10 minutes. Gently transfer macaroons to a cooling rack and let them cool completely.
- In a small microwave safe bowl, combine chocolate chips and coconut oil. Microwave in 30 second increments until chocolate is mostly melted. Mix together with a fork if needed. Do not overheat.
- Dip the bottom of each macaroon in the chocolate and place it back on the parchment paper or silicone mat. Using a fork, drizzle some chocolate on top of each macaroon and sprinkle some pistachios on top. Let dry for 20 minutes. Store in an airtight container at room temperature for upto 5 days, in a cool and dry place.