How To make Quick Chocolate Macaroons

Coconut Macaroons Recipe By Food Fusion

Quick easy and yummy Coconut Macaroons recipe for you. #HappyCookingToYou

Written Recipe:

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Coconut macaroons
Recipe in English:
Ingredients:
-Anday ki safedi (Egg whites) 3 large
-Cheeni (Sugar) ½ Cup
-Vanilla essence 1 tsp
-Namak (Salt) 1 pinch
-Khopra (Desiccated coconut) 2 Cups

Directions:
-In bowl,add egg whites,sugar,vanilla essence,salt and beat until fluffy.
-Add desiccated coconut and fold gently with the help of spatula.
-On baking tray,place butter paper and brush oil.
-Take a small portions of mixture and space them an inch or so apart on the baking tray.
-Bake in preheated oven at 160 C for 15-16 minutes.
-Let the macaroons cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely. -Macaroons can be kept in an airtight container for up to a week.

Recipe in Urdu:

Ajza:
-Anday ki safedi (Egg whites) 3 large
-Cheeni (Sugar) ½ Cup
-Vanilla essence 1 tsp
-Namak (Salt) 1 pinch
-Khopra (Desiccated coconut) 2 Cups

Directions:
-Bowl mein anday ki safeedi,cheeni,vanilla essence aur namak dal ker fluffy hunay tak beat ker lein.
-Desiccated khopra dal dein aur spatula ki madad sa gently fold ker lein.
-Baking tray per butter paper rakh ker oil laga lein.
-Mixture ka small portion lein aur baking tray per ek ek inch ka fasilay per rakh dein.
-Preheated oven mein 160 C per 15-16 minutes kliya bake ker lein.
-Macaroons ko baking tray per 5 minutes kliya thanda ker lein phir wire rack per rakh ker completely thanda ker lein.
-Ek week tak macaroons ko airtight container mein rakh saktay han.

Coconut Macaroons | Easy No Flour Cookie Recipe

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i n g r e d i e n t s :

• 2 1/2 cups unsweetened finely shredded coconut
• 2/3 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 tsp salt

Bake at 320ºF/160ºC for 25 min.

g o o d t o k n o w :

• I have used 2 types of coconut flakes for this recipe. First few times I used finely shredded coconut with really small coconut flakes. This size helped them better stick to each other and absorb condensed milk better. Second type I used was larger coconut flakes, and it made the cookies harder to put together and they couldn't absorb liquids. So I strongly recommend using really fine shredded coconut as shown in the video.
• 2 1/2 cups of coconut flakes is about 250 g but I encourage you to stick to the volume measurement.
• When forming the cookies, make sure to press them good enough to create dense balls of the coconut mixture.

* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.

m e a s u r i n g :

1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml

More cookie recipes for you:

No Flour Chocolate Almond Cookies:
Crunchy Almond Cookies:
No Flour Almond Butter Cookies:

The recipe used in the video:

Macaron recipe - French chocolate macaron recipe

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French Macarons is one of the most famous dessert. Its filled with chocolate ganache which gives it super delicious taste.
Enjoy this awesome - yummy recipe from my kitchen and let me know how do you like it in comment section below. BON APPETITE!


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Funkorama
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

Chocolate Dipped Coconut Macaroons (Classic Version) - Joyofbaking.com

Recipe here:

Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Dipped Coconut Macaroons. Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a crispy exterior to a moist, soft and chewy interior is amazing. Enjoy them plain, dip the bottoms in melted chocolate, or just place a small chocolate chunk into the center of each cookie. This is such a quick and easy cookie to make that is sure to delight.

There is a newer version of this video here:

HOW TO MAKE EGGLESS MACARONS | EASY EGGLESS MACARONS RECIPE NO EGG MACARONS | BAKE WITH SHIVESH

PLEASE NOTE- I'll unfortunately not be able to share any substitutes for aquafaba/ almond flour or any other ingredient for that matter because this recipe has given me the best results so far (which is why I'm sharing it with youu) I might be trying different variations in the future but for now, this is the tried and tested recipe we will be working with!

It's finally here! Recipe for EGGLESS MACRONS. This has been the most requested recipe for years now!
I can't wait for you guys to try it at home and fill these macarons with your favorite filling. I filled them with chocolate ganache and caramel. YUM!

Eggless Macarons

37.5 g aquafaba
55 g icing sugar
55g almond flour
33g caster sugar

Note: It is better to use a weighing scale for this recipe to be as precise as possible.

To make these eggless Macarons, you need aquafaba instead of eggs. I used canned aquafaba but you can also make it at home. However, homemade aquafaba isn't always reliable and I prefer using canned.

How to make aquafaba at home

1. Soak chickpeas in ample amount of water. This needs to be done overnight.
2. The next morning, strain all the excess water. Put the chickpeas in a pressure cooker, immersed in water and cook them until one whistle pops then lower the heat and cook for another 10-15 minutes.
3. Once cooked transfer to a bowl and let it cool in the fridge for 10-12 hours so the aquafaba gets gelatinous.
4. Then strain out the aquafaba store it in an air tight container for 3-4 days.


Another staple ingredient in macarons is almond flour. I used store bought but you can easily make this at home. One risk of using homemade almond flour is that your flour might have too much moisture and this can make your macaron shells crack.

How to make almond flour at home

1. Soak almonds in water overnight and peel off the skin the next morning. Air dry for 1-2 hours.
2. Blend the blanched almonds in a food processor till it reaches a fine powdered consistency.
3. Keep a close eye while blitzing the almonds. If you blitz too much, it can easily turn into paste.


Some tips to help you make the perfect eggless macarons:

- Pre-heat your oven
-Always sift the icing sugar and almond flour so that there are no lumps in your batter.
- To make eggless meringue (from aquafaba) ensure the bowl is dry, grease free
- Bake on a layer of silicone mat or 2 layers of parchment
- Cut the grease on your silicone mat by rubbing a lemon wedge. This will help your macarons rise perfectly
- Tranfer the macaron better in a piping bag and to make sure there are no air bubbles in it, push down the macaron batter whiled filling the piping bag.
- After piping all macaron shells, tap the baking tray on the table to take out air bubbles.
- After cooling and filling your macarons, ideally you should freeze them overnight to make them chewy.

chocolate ganache recipe -
caramel recipe-

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
I miss you Sister Cindy and thanks for always making snacks for our lunches ????

Also Meal prep for Pizza and omelettes


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Mama Brooke ????