How To make Amaretto Coconut Bread

Amaretto Coconut Pie - Kitchen Cat

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★ Kitchen Cat ★ Amaretto Coconut Pie Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Butter; or Margarine, Softnd
1 c : Sugar
2 lg : Eggs
3/4 c : Milk
1/4 c : Amaretto
1/4 c : Self Rising Flour
2/3 c : Flaked Coconut

Martha Collison's Amaretto Christmas Cake | Waitrose

Martha's amaretto cake is a great alternative to a traditional Christmas cake. Decorated to look like a pudding, flavoured with amaretto and covered in a surprisingly easy homemade chocolate marzipan.

See the full recipe |

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Amazing Amaretto Pie

Amaretto Pie anyone? It was delicious! Maybe not Mt. Vernon Restaurant equal yet, but we will work on it! You’ve got to try this recipe. It’s easy and soooo good! Shout out to Tricia Buice at Saving Room for Dessert for the awesome recipe.

Cooking is Music to the Soul!

HOW TO MAKE KETO COCONUT MACAROONS - 3 INGREDIENTS ONLY (DAIRY & EGG FREE)

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Last week, I published a dairy free Keto Coconut Cake video which has been well received so I thought why not make this week a highlight using coconut. So, here's a Keto Coconut Macaroon recipe and if you're a fan of coconut, you will be in for a guilt free treat. There are only 3 ingredients in this super simple and quick recipe. I made 2 versions i.e., dairy free and dairy & egg free so that everyone can enjoy it.

Macaroon is a small cake or cookie, typically made from coconut or ground almonds. Macarons and macaroons differ in their main ingredient, which for macarons is almond meal and macaroons is shredded coconut typically held together with egg whites and sugar. Macaroons have a craggy surface and chewy interior and are sometimes, dipped in chocolate.

The dairy free version using egg whites looks more golden brown after baking. It has a crispy texture on the outside and chewy inside. The dairy and egg free version tends to be soft and chewy but tastes just as good. As an option, you can drizzle some melted chocolate over these macaroons for that elevated taste.

Watch out for another delicious coconut recipe later this week !

The recipe can be viewed and printed at this link;



NUTRITION INFO
DAIRY FREE VERSION
[Total servings = 10]
Per serving ;
Total Carbs = 2.1 g
Dietary Fiber = 0.7 g
Net Carb = 0.7 g
Calories = 67
Total Fat = 6.2 g
Protein = 1.3 g

DAIRY & EGG FREE VERSION
[Total servings = 12]
Per serving ;
Total Carbs = 2.2 g
Dietary Fiber = 1.4 g
Net Carb = 0.8 g
Calories = 76
Total Fat = 7.5 g
Protein = 0.7 g

INGREDIENTS
DAIRY FREE VERSION
Egg Whites = 2 large (room temperature)
Unsweetened shredded coconut or desiccated coconut = 100 g / 1 cup
Erythritol = 30 g / 2 1/3 tbsp (You can also use any other Keto friendly sweeteners to taste)
Pinch of salt (optional)

DIRECTIONS
1. Preheat the oven to 320F or 160C.
2. In a bowl, add the egg whites, sweetener and salt (if using). Whisk until it becomes foamy or frothy.
3. Add the shredded or desiccated coconut and mix until well combined.
4. Rest for 5 mins until it thickens.
5. Use a small ice cream or cookie scoop to scoop onto a baking tray lined with parchment paper. This recipe makes about 10 macaroons.
6. Wet your fingers for easier handling and shape them a bit.
7. Bake for 20 mins or until golden brown.
8. Cool on a wire rack. They will harden up after cooling.
9. Store in an airtight container up to 1 week.
10. They can be reheated to crisp up again.
11. They can also be refrigerated up to 2 weeks and they taste quite good when chilled.

DAIRY & EGG FREE VERSION
Coconut Cream = 120 g / 1/2 cup
Unsweetened shredded coconut or desiccated coconut = 100 g / 1 cup
Erythritol = 30 g / 2 1/3 tbsp (You can also use any other Keto friendly sweeteners to taste)
Pinch of salt (optional)

DIRECTIONS
1. Preheat the oven to 320F or 160C.
2. In a bowl, add the coconut cream, sweetener, salt (if using) and shredded or desiccated coconut. Mix until well combined and thickened. This version doesn't need to rest as it is thick enough.
3. Use a small ice cream or cookie scoop to scoop onto a baking tray lined with parchment paper. This recipe makes about 12 macaroons.
4. Bake for 20 mins or until browned.
5. Cool on a wire rack.
6. Store in an airtight container up to 1 week.
7. They can also be refrigerated up to 2 weeks and they taste quite good when chilled.

EASIEST 4 Ingredient Italian Amaretti Cookies — Gluten and Dairy-Free #shorts

EASIEST 4 Ingredient Italian Amaretti Cookies — Gluten and Dairy-Free #shorts
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4 Ingredient Amaretti cookies — without the Amaretto but just as good. Possibly one of my favourite cookie recipe in the world. I love it more than a chocolate chip, more than oatmeal cookies, more than gingerbread cookies and more than sugar cookies. They are crunchy on the outside and soft and chewy on the inside. Not the healthiest cookie as it has sugar but it does not have egg yolks, milk, butter, or traditional flour in it so it is definitely a lot cleaner than the rest. This recipe makes 16 cookies so feel free to double it. You will need:

Ingredients:
2.5 cups blanched almond flour — 250 grams
1/2 cup granulated sugar — 100 grams
1/2 cup egg-whites (200ml) I separated 4 large eggs
1 teaspoons pure almond extract or pure vanilla if you don’t like it

**Please Note- additional ingredients after the cookie is shaped are: powdered sugar for rolling our cookie, whole raw almonds, or crushed almond slices. I have not tried this recipe with coconut flour so please experiment as it should totally work. I have not tried using egg-whites from a carton I always separate my egg-white from whole eggs

Directions:
Pre-heat oven to 350F. In a bowl, mix the almond flour and sugar and set aside.
In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes. Now add in your almond extract ( or Amaretto ) and whisk for a few seconds.
Add your egg-white mixture into your dry ingredients.
Incorporate with a spatula or switch to using your hands if you have a hard time.
Incorporate everything until you have a nice sticky dough.
Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper.
Flatten each cookie gently with your fingers or the back of a spoon.
You can also roll them into a ball and then roll into a thick short rope and make a half moon shape and dip in crushed almond slices and then add powdered sugar on top.
You can also make half moons and leave them plain as well. Bake at 350F for 20 minutes or until light golden bottoms.
Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas.
Enjoy and share with your loved ones

-HAPPY EATING-

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