COCONUT MACAROONS everyone should try! One of the easiest HEALTHY desserts you can make.
Coconut Macaroons
Today I'm going to show you how to make coconut macaroons without condensed milk.
These healthy coconut macaroons are the perfect sweet treat for any occasion.
They're naturally sweetened, moist and rich in coconut flavor.
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This is why you'll love these low sugar coconut macaroons:
These are refined sugar-free type of macaroons!
They're so easy to make!
They're moist and just enough chewy on the inside!
They're packed with rich coconut flavor!
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COCONUT MACAROONS RECIPE
(makes 12 cookies)
Ingredients:
2 egg whites
3 tbsp maple syrup, honey or agave
1/2 tsp vanilla extract
1/4 tsp salt
2 cups shredded or desiccated coconut (150g)
1/4 cup ground oats or oat flour (25g)
2 tbsp dark chocolate chips (25g), optional
NUTRITIONAL INFO (per cookie):
104 calories, fat 7.9g, carb 7.4g, protein 1.6g
Preparation:
In a bowl, add room temperature egg whites, your sweetener, vanilla extract and salt. Beat with a fork until slightly foamy.
Add the coconut and oats and mix it in, until the mixture is nice and sticky.
Using a cookie scoop, scoop out the mixture onto a lined baking tray. If it's falling apart, form the cookie shape with your fingers.
Bake at 325F (160C) for 20 minutes.
Let it cool completely in a tray (or at least 30 minutes), to firm up.
Drizzle with melted dark chocolate.
Enjoy!
How to Make Toasted Coconut Brownies | Food Network
Folded into the batter and sprinkled on top, coconut turns up the dial on this dessert.
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How to Make Toasted Coconut Brownies | Food Network
The Most Fool-Proof Macarons You'll Ever Make
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Vegan Coconut, Almond, and Chocolate Chip Macaroons #Shorts
#Shorts Learn how to make easy Vegan Coconut, Almond, and Chocolate Chip Macaroons! A quick, easy, and scrumptious dessert, without any eggs or dairy — making them totally vegan and totally delicious!
•14 Ounces Sweetened Shredded Coconut
•2 Cups Nondairy Semisweet Chocolate Chips
•3/4 Cup Slivered Almonds
•14 Ounces Sweetened Condensed Coconut Milk
*Should make around 23 macaroons.
Mix all of the above ingredients together to combine. Scoop onto parchment lined baking sheets, and bake in a preheated oven at 350° for 16 minutes. Spoon the liquid that runs off while baking back over the macaroons, and allow them to fully cool on the lined baking sheets. Serve on a platter once cool. Eat with silverware, as they will break apart when eating them. Or… refrigerate them, and they will definitely hold more together!
For the dairy version that holds together at all temperatures, or to learn how to make an optional hard candy drizzle, watch my Easy Candied Coconut, Almond, and Chocolate Chip Macaroons:
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
Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* 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
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
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