How To make Chocolate and Coconut Macaroons
1 Unsweetened chocolate
-squares 4 oz Baking chocolate; sweet
2 lg Egg whites
1/2 c Sugar
1 pn Salt
2 cn Flaked coconut; 3 1/2 oz ea
1 ts Vanilla extract
Recipe by: Jo Merrill Melt together in the top of a double boiler, over hot water, the unsweetened chocolate and sweet cooking chocolate. Stir until smooth; remove from heat and cool. Beat the egg whites with a rotary beater until stiff. Gradually beat in sugar. Add the cooled chocolate mixture and continure beating until well mixed. Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking sheets, making about 30 cookies. Bake in preheated 325 degree oven until stiff on the outside but still a little soft on inside, about 16 minutes. Remove from oven and loosen with a spatula. Remove from pan when cookies are completely cooled. -----
How To make Chocolate and Coconut Macaroons's Videos
(Short Video) Chocolate Macarons recipe
More detailed recipe
Ingredients:
100g egg whites
110g sugar
140g almond flour
115g powder sugar
15g cocoa powder
Chocolate ganache:
1/2 cup dark chips chocolate
1/2 cup heavy whipped cream
Bake at 300F for 16-17 minutes.
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The BEST Chocolate Coconut Macaroons you have ever tasted (Easy & Healthy!)
We’re making the best tasting Chocolate Coconut Macaroons recipe without condensed milk or eggs that is easy and healthy, no bake or bake - your choice! Chewy, moist and full of chocolate chips on the inside and irresistible when dipped in chocolate. This recipe is Gluten-free, Vegan, Keto and Paleo friendly - made with dark chocolate, cocoa powder, chewy coconut flakes and other nutritious ingredients.
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Chocolate Coconut Macaroons
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Chocolate Coconut Macroons
Ingredients
4 oz. semisweet chocolate
1/4 cup unsweetened cocoa powder sifted
3/4 cups sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
pinch of salt
Bake at 350 15 -20 mins
Bake at 350 make sure to use parchment paper
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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Coconut Macaroons
These coconut macaroons are extremely easy to make and they're also gluten free. With just 5 ingredients (well 6 if you count the chocolate), they're definitely a no fuss summer treat that you'll enjoy. Crispy skin, gooey creamy dense inside, super yum!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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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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