Cocoa Coconut Macaroons || The Keto Kitchen
[RECIPE BELOW] Cocoa Coconut Macaroons.
This is a tweak on my coconut macaroon recipe. This recipe flips the high carb macaroon recipe on its head and makes it so that there is a lot of egg white and not much sweetener. Whereas standard macaroons are the other way around.
These are thick and compact little treats and are SO close to the original deal. These are PERFECT if you've made a custard or a curd or something else that uses a lot of egg yolks and you've got egg whites leftover. Plus they have a nice little chocolate kick to them which makes them feel just that little bit like a Bounty Bar (UK Chocolate).
| The Recipe |
INGREDIENTS:
- 6 Egg Whites
- 3 tbsp Sweetener (I used Erythritol)
-2 tbsp Cocoa Powder
- 1.5 tsp Vanilla Extract
- 300g (3 cups) Shredded (aka Desiccated) Coconut - NO SUGAR ADDED!
METHOD:
1. Preheat the oven to 180c/350f. Prepare a large baking sheet with greaseproof/parchment paper or a silicone mat.
2. Using an electric whisk, whisk the egg whites, cocoa powder and sweetener together until the egg whites has stiff peaks.
3. Add the vanilla and coconut and gently mix to combine the ingredients without deflating the egg whites.
4. Make 26 balls with the mixture and compact them as tight as you can. Place them on the baking sheet, at least 1 apart (they won't rise or spread much).
5. Bake for 10-12 minutes or until the outside is browning and the middle is firm. Enjoy!
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 26:
Per Serving:
Calories: 85kcal
Fat: 7g
Protein: 1.5g
Net Carbs: 1.5g
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Chocolate Coconut Macaroons Christmas Recipe
WE LOVE FOOD Recipe #11 - Christmas 2015 Special!
Chocolate Coconut Macaroons - We Love Food
In this episode of ''We Love Food'' Laura and Shannon do a special Christmas Recipe for Chocolate Coconut Macaroons with the help of their dogs Starbuck and Piper Poodle.
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Tweet @WLFWeLoveFood and tell us what Food You Love!
Chocolate Coconut Macaroons Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Coconut Macaroons. Chocolate Coconut Macaroons may look like a cookie, but they have the taste and texture of a candy bar. Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the sweetened dried coconut. These are excellent warm from the oven or at room temperature.
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Coconut macaroons
Coconut macaroons are a chewy delightful small cupcakes made from simple
ingredients easily found at your local supermarket. This Coconut macaroon is some small cupcakes made with all purpose flour, butter, sugar, eggs, condensed milk, vanilla extract, desicated coconut, baking powder and salt.. This coconut macaroons recipe is very easy and will teach you how to make coconut macaroons. This is really best coconut macaroons and we hope you will enjoy
Written recipe at
What are coconut macaroons?
Coconut macaroons differs form each country. Although many have said that it had
originally have been created in Italy during medieval times, the more known version
to many today came from western countries refined by Jews. For example western
macaroons are vegan or gluten free and are more commonly seen as a Passover
dessert, made by desiccated coconut, vanilla, almond flour, salt and condensed milk
as the binder, molded into bite sized balls and baked to a golden brown which is
sometimes dipped into dark chocolate for an extra decadent take.
Filipino coconut macaroons are a macaroon and cupcake-like hybrid. Different from
its western counterpart, these are usually sweet and milky in taste while chewy in
texture. The desiccated coconut and condensed milk used doesn’t over power each
other, combined with eggs, vanilla, sugar, and butter all melded together to make
the perfect coco-nutty snacks to serve along iced cold drinks or hot tea or coffee in
the afternoon.
There are many version of this delicious treat, with a crisp outer top and soft and
chewy bottom. Who can say no to these little golden delicacies?
What are coconut macaroons to the Philippines?
Coconut macaroons are so popular in the Philippines that there is more than just
one flavor of coconut macaroon. Ube, buko pandan, chocolate and many more have
been experimented on this versatile recipe. These addictive treats are seen as
holiday gifts, or pasalubong to kids and adults alike. Made as a dessert for parties or
in the usual afternoon break, at cafés to partner with a warm mug of coffee or baked
at home and stored in vacuum sealed bags to be made as a midnight snack to munch
on.
For coconut lovers out there you’ll be in a special treat! This coconut macaroon
recipe is so easy to make you’ll be making these in batches to stock up on.
Coconut Macaroon Recipe:
Ingredients:
1/3 cup butter (softened)
1/3 cup & 2 tablespoons white sugar
2 eggs
12.5 oz condensed milk
1 tablespoon vanilla
½ cup flour
2 cups desiccated coconut
½ teaspoon baking powder
a pinch of salt
Instructions:
1. In a bowl, mix flour, baking powder, salt, and desiccated coconut. Set aside.
2. In another bowl, cream butter and sugar till it turns fluffy. Mix in the eggs one
by one, add vanilla and condensed milk and mix well.
3. Add the flour mixture into the wet mixture and fold well.
4. In a mini muffin pan, line these with cupcake liners, place a tablespoon of
batter into each cupcake liner. Tap 3 times to remove any air bubbles.
5. Bake at a 175°C or 350°F preheated oven for 18 to 20, or 21 – 25 minutes for
a browner color. Poke with a toothpick to check if the macaroons are ready.
The toothpick should come out clean.
Coconut Macarons Recipe | Kin Community
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Jenny Park of says: I find the tendency during the holidays is to spend a lot of money on fancy desserts when entertaining. But these cookie can be made for just under $10 and the recipe makes 20! So, grab a friend and spend a lazy afternoon in the kitchen baking.
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Chocolate Drizzled Coconut Macaroons
Makes 20
2/3 cup (80 g) plus 2 tbsp (15 g) all purpose flour
1 (14 ounce, 400g) bag sweetened shredded coconut
¼ tsp (1 mL) salt
1 (14 ounce, 420 mL) can sweetened condensed milk
2½ tsp (12.5 mL) almond extract
1 cup (240 g) semi-sweet chocolate, melted
Preheat oven to 325°F (160°C).
Place flour, coconut and salt in a mixing bowl and gently toss together. Stir sweetened condensed milk and almond extract together and fold into the coconut mixture until fully incorporated. Cover with plastic wrap refrigerate for 2 to 3 hours.
Using a small cookie scooper (about 1½ tablespoons) scoop spoonfuls of the mixture onto a baking sheet lined with parchment. Bake macaroons for about 15 to 20 minutes or until the out shell begins to brown.
Allow to cool completely, about 30 minutes before dipping the bottoms in the melted chocolate, drizzling the tops with chocolate, and setting them on wax paper. Serve.
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No Bake chocolate coconut macaroons A childhood no bake cookies + some meal prep
Easy Chocolate macaroons cookies
Cindy Lee’s recipe
* 2 cups sugar
* 1/2 cup butter1/2 cup milk
* 1/2 cup coco Bring to boil for 5 minutes then remove from heat add in
* Teaspoon of vanilla
* 1 cup sweetened coconut
* 2 cup rolled oats Stir in fast and set on Parchment paper with a tablespoon
At this point work fast
Let cool
Very easy and yummy
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