How To make Almond Macaroon Brownies
3 oz Cream cheese
6 T Butter or margarine
3/4 c Sugar
3 Eggs
1/2 c Flour
1 T Flour
1 2/3 c Flaked coconut
1 c Whole blanched almonds
6 oz Semisweet chocolate
1/2 t Vanilla
1/2 t Baking powder
1/4 t Salt
Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40 minutes until cake tester comes out clean, don't overbake. Melt remaining square of chocolate and drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled.
How To make Almond Macaroon Brownies's Videos
Coconut Macaroons (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coconut Macaroons. Although many think of macaroons as a combination of ground almonds (or paste) and egg whites (recipe here), in North America we like our macaroons to contain sweetened coconut. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior.
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Coconut Brownies
Ingredients:
3 eggs
50 gms Parmesan cheese
1 tbsp butter/margarine
1 tbsp baking powder
480 ml. Milk
200 gms sugar
135 gms grated coconut
Salt
#brownies #easyrecipe #dessert #rinaskitchen #ryukenphajed
Chocolate Coconut Brownies
RECIPE:
Coconut lovers, this Easy Chocolate Coconut Brownies recipe is just for you! A fudgy and rich chocolate brownie, a sticky coconut filling and a topping of gooey ganache. You could call almost call them bounty or mounds brownies.
Kosher for Passover Chocolate Macaroon Brownies with Jake Cohen & Henry Platt
Join Jake Cohen, chef and author of cookbook “Jew-ish: Reinvented Recipes from a Modern Mensch,” as he teaches Sinai Temple’s Henry Platt and Atid community how to make his epic Kosher for Passover Chocolate Macaroon Brownies. Feel like you’re in the kitchen cooking with this dynamic duo as they discuss everything from foodiasm to favorite family traditions and even answer all your questions along the way.
#Passover #BakingTutorial #Brownies
Chocolate Macaroon Brownies
YIELD: Makes 24 Brownies
PREP TIME: 20 Minutes, Plus 1 Hour Chilling Time
COOK TIME: 35 Minutes
INGREDIENTS (BROWNIE LAYER)
8 ounces dark chocolate (70 percent cacao), coarsely chopped
8 ounces (2 sticks) unsalted butter, or 1 cup coconut oil
4 large eggs
1 cup (200g) granulated sugar
¼ cup packed (50g) light brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
1 cup coconut flour
1 cup milk chocolate chips
INGREDIENTS (MACAROON LAYER)
4 large egg whites
¾ cup (150g) granulated sugar
1½ teaspoons vanilla extract
½ teaspoon kosher salt
4 cups unsweetened finely shredded coconut (12 ounces)
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Recipe Macaroon brownie layercake with mint and jam filling
Recipe - Macaroon brownie layercake with mint and jam filling
INGREDIENTS:
-400g dark chocolate (70% or better)
●450g caster sugar
●50g unrefined brown cane sugar
●250g icing sugar
●250g of unsalted butter
●100g raspberries
●100g blackberries
●2 vanilla sticks
●2 dl Southern Comfort
●140g plain wholemeal flour
●6 large eggs
●1 tbsp baking powder
●250g almond marzipan
●10 mint chocolate biscuits
●1 pack of gelatine
●pecans
Coconut Macaroon Recipe (Gluten Free) -- The Frugal Chef
This coconut macaroon recipe is made with cocoa powder and semi-sweet chocolate. I also add almonds to this. The final result is a dark chocolate coconut cookie that is crunchy on the outside and chewy inside. These are gluten free and super easy to make and are fantastically delicious. Enjoy!
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Makes 24 cookies
4 oz. (113 grams) semi-sweet chocolate
2 2/3rd (265 grams) cups of shredded, sweetened coconut*
2 large egg whites at room temperature – lightly beaten
1 tsp. vanilla extract
1 TBS sugar
¼ cup (30 grams) unsweetened dark cocoa powder – sifted
¼ cup (35 grams) finely chopped amonds
*If you can’t find sweetened coconut use unsweetened with ½ cup of sugar. Do not add the extra 1 TBS of sugar
Heat your oven at 325°F (163 C) and line a cookie sheet with parchment paper or a silicon mat.
Melt the chocolate in a bowl over simmering water or in the microwave. If using the microwave, stir it every 30 seconds and be careful not to burn it. Set the melted chocolate aside and cool down.
Place the coconut, beaten egg white, vanilla, sugar, cocoa powder, cooled melted chocolate and almonds in a bowl. Mix with a fork or your hands until it is all incorporated and coated.
Spoon the mixture onto a cookie sheet. Lightly wet your hands and form the cookies into small mounds. Try and make them all the same size.
Place the sheet in the oven and rotate it at 7 minutes. The cookies will take between 15 to 17 minutes to bake. They will be ready when they have a crust on the outside and are still soft when you squeeze them.
These cookies will last for about 5 days in an airtight container. They freeze very well.
Print your recipe here --
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