Description
Homemade coffee creamer infused with toasted coconut macaroon flavor, creating a rich and delightful coffee experience.
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 1 (7 ounce) package sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but highly recommended!)
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons coconut cream (the thick part from the top of a chilled can of coconut milk)
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon coconut extract
- 1/4 cup strong brewed coffee, cooled
Instructions
- In a medium bowl, combine sweetened condensed milk and shredded coconut. Break up any coconut clumps.
- Add vanilla extract, almond extract (if using), and salt. Stir until well combined.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Drop spoonfuls of the coconut mixture onto the sheet, leaving space between each.
- Bake for 18-22 minutes, or until golden brown around the edges.
- Let the macaroons cool completely on the baking sheet.
- In a separate bowl, whisk together heavy cream, whole milk, coconut cream, and melted coconut oil.
- Stir in coconut extract.
- Gently stir in cooled strong brewed coffee.
- Once the macaroons are cooled, break them into smaller pieces.
- Add the broken-down macaroons to the creamer base.
- Using an immersion blender or regular blender, blend the mixture until smooth and creamy.
- Strain the mixture through a fine-mesh sieve lined with cheesecloth for a completely smooth creamer.
- Taste the creamer and adjust the sweetness or coconut flavor to your liking.
- Pour the finished creamer into a clean jar or bottle with a tight-fitting lid.
- Refrigerate the creamer for at least 2 hours before serving.
Notes
- Vegan Version: Substitute sweetened condensed milk with sweetened condensed coconut milk. Use full-fat coconut milk instead of heavy cream and whole milk. Omit the coconut cream or use a vegan coconut cream alternative.
- Add Chocolate: Add 1-2 tablespoons of cocoa powder to the creamer base before blending. You can also drizzle melted chocolate over the macaroons before baking.
- Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom to the macaroon mixture.
- Make it Boozy: Add a splash of coconut rum or amaretto liqueur to the creamer.
- Storage: This homemade coffee creamer will keep in the refrigerator for up to 7 days. Be sure to shake well before each use, as the ingredients may separate slightly.
- Creamer is too thick: Add a little more milk or coffee to thin it out.
- Creamer is too thin: Add a little more sweetened condensed milk or coconut cream to thicken it.
- Macaroons are too dry: Reduce the baking time slightly.
- Macaroons are too chewy: Make sure you are using sweetened shredded coconut and not unsweetened.
- Prep Time: 15 minutes
- Cook Time: 22 minutes