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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Brownie Macaroon Cookie Recipe! The Holidays are Coming! Noreen's Kitchen
Greetings! Keeping with our cookie theme, let's make some Brownie Macaroons. These are really simple and super delicious. Starting with any type of brownie mix that you like as long as it makes a 9 x 13 pan, and adding some other ingredients you will end up with a chewy, chocolatey, coconuty, cookie. To gild the lilly, just a bit, and take these right over the top, once they are cooled, I drizzled a bit of white chocolate over them. You could also choose to dip these in melted dark chocolate. Whatever you decide, these are going to be a great addition to your holiday cookie repertoire.
These cookies freeze well, travel well and if you are not careful, they will disappear quicker than you can say hocus pocus!
All you need for this recipe is:
1 Brownie mix
2 cups shredded coconut
1 Egg
2 Tablespoons Vegetable Oil
2 Tablespoons Water
1/4 cup Chocolate Syrup,sauce or fudge topping
1 teaspoon coconut flavoring (optional)
Mix all ingredients together well. Drop by 1 inch balls onto a lined cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes until just set. Remove from oven and allow to sit on cookie sheet for a few minutes before removing to a rack to cool. If you would like to drizzle with chocolate, make sure they are completely cooled. Store in an airtight container and enjoy.
I hope you try this and I hope you enjoy it. As always, Happy Eating and Merry Christmas!
For more great recipes and 7 holiday menu plans, check out Noreen's Kitchen Holiday Helper available for instant download at the following link:
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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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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Atid is Los Angeles's premiere Jewish Young Professional group; a robust and welcoming community that provides opportunities for social, professional, and spiritual growth at Sinai Temple and beyond.
#Baking #Macaroons #Kosher #KosherForPassover
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
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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✅Healthy Peanut Butter Cookies:
✅Healthy Brownie in a Mug:
✅Healthy Oatmeal Carrot Cake:
✅Healthy Tres Leches Cake:
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!