How To make Chocolate Brownie Macaroons
WILD ABOUT brOWNIES:
1 oz Unsweetened baking chocolate
1 oz Semisweet baking chocolate
1/2 c Eaglebrand Sw Cond Milk
1/2 ts Vanilla
1/4 ts Almond extract (opt)
1 Egg white, room temp
1 d Salt
2 tb Sugar
7 oz Pkg shredded coconut, 2 1/2c
24 Whole blanched almonds,toast
** Moist, chewy, and delicious. Preheat oven 350 F. Grease and flour 2 lg baking sheets. In sm saucepan, melt chocolates over low heat. Stir to blend. Stir in condensed milk. Stir in vanilla and if desired, almond extract. Let cool. In med bowl, beat egg white and salt with a mixer until foamy. Gradually beat in the sugar until stiff peaks form. Scrape chocolate mixtrue into a lg bowl. Stir in 1/4 of the beaten egg white. Fold the remaining beaten egg white into chocolate mixture. Fold in coconut. Drop batter with a T onto baking sheets, making a total of 24 cookies. Top each with an almond, if desired. Bake
one sheet at a time, 10-12 mins or until tops of cookies appear dry, but the centers are still very moist. Carefully remove cookies to a wire rack to cool. Store airtight at room temp.
How To make Chocolate Brownie Macaroons's Videos
Macaroon Brownies! Two of the best treats in one. #brownies #cookies #macaroons #baking
Chocolate Coconut Macaroons Recipe | Great Depression Cooking | Vintage Christmas Cookies
Happy Vlogmas! This is a recipe for Chocolate Coconut Macaroons from Hershey's 1934 Cookbook - I've made many recipes from this cookbook throughout the years. These cookies are very easy to make and only require 4 ingredients. They are made with coconut, condensed milk, cocoa powder, and vanilla extract.
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#baking #recipe #greatdepression
BROWNIES Recipe for Business with Costing
How to make chocolate fudgy Brownies recipe for business with costing. Must watch next; TRUFFLES Recipe pang Negosyo, 3 BEST SELLER Flavors! ????
0:00 Intro
0:07 Wet Ingredients
2:28 Dry Ingredients
4:12 Oven Procedure
6:33 Toppings
8:33 Packaging
10:02 Costing
Ingredients & Costing:
2 cups Unsalted Butter - 76 pesos
750g dark chocolate - 126.25 pesos
2 1/2 cup Brown Sugar - 26 pesos
1/8 cup Vanilla - 1.28 pesos
1/8 cup Instant Coffee Powder - 8.4 pesos
10 medium Eggs - 56.6 pesos
1 1/3 cup All Purpose Flour - 7.2 pesos
1 cup Un sweetened Cocoa Powder - 30.8 pesos
1 tbsp Baking Powder - 77 centavos
1/2 tsp Baking Salt - 50 centavos
1/3 cup Vegetable oil - 5.66 pesos
Optional Toppings (30 pesos)
Dark Chocolate Chips
Crushed Cashew
Mini Marshmallows
Chocolate Syrup
Caramel Syrup
White chocolate Chips
Sprinkles
Optional Packaging
3oz Cupcake Liner - 15 centavos each
10x7x2.5 inches Boxn - 12 pesos each
Costing Disclaimer:
Ang costing ko po sa video na ito ay naka base sa presyo nang July 15, 2021. Maaring iba na ang presyo ng mga bilihin sa panahong mapanood mo ang video na ito.
Puhunan: ₱515
Yield: 11 Boxes
Bentahan: ₱100 to ₱140
Posibleng Tubuin: ₱582 to ₱1025 for this batch.
#chocolatebrownies #brownies #browniefudge
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decorating plate ????with brownie and macaroons
Chocolate Dipped Coconut Macaroons Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Dipped Coconut Macaroons.
Coconut Macaroons combine dried coconut with whole eggs, white sugar, and vanilla extract. Warm from the oven the cookies have a crisp exterior with a soft, moist, and chewy interior. You will find that if you store the cookies overnight in an airtight container, the crust of the cookies does soften. Enjoy the Macaroons plain, or you can dip the bottoms of the baked cookies in melted chocolate. This is such a quick and easy cookie to make that is sure to delight.
Chocolate Macarons - the BEST recipe (Swiss Method)
This is one of my most popular macaron recipes on the blog! These Chocolate Macarons are made with the Swiss Method, and are filled with a Rich Chocolate Buttercream!
Ingredients
Chocolate Macaron Shells
100 grams egg whites (about 3 egg whites, 3.5 oz)
100 grams white sugar (3.5 oz)
96 grams almond flour (3.4 oz)
75 grams powdered sugar (2.64 oz)
14 grams cocoa powder (0.8 oz)
Food coloring a few drops of brown, optional for color
Rich Chocolate Buttercream
5 tablespoons unsalted butter (70 grams)
1/3 cup cocoa powder (40 grams)
2 3/4 cup powdered sugar (343 grams)
1/2 teaspoon vanilla extract
2-4 tablespoons milk (or more if needed)
For the complete written instructions visit
For over 70 macaron recipes and flavors visit