How To make Cocoa Macaroons
-----classic pillsbury -cookbooks
:
cookies, bars and -brownies----- 4 Egg whites
2/3 c Sugar
2 tb Flour
2 tb Unsweetened cocoa
1/4 ts Salt
1/2 ts Vanilla
4 c Coconut
Heat oven to 325 F. Grease and lightly flour cookie sheets. In medium bowl, beat egg whites until frothy. Add sugar, flour, cocoa, salt and vanilla; blend well. Stir in coconut. Drop by tablespoonsfuls 2 inches apart onto greased and floured cookie sheets. Bake at 325 F for 11-16 minutes or until set. Cool 1-2 minutes; remove from cookie sheets. 2-1/2 dozen cookies. -----
How To make Cocoa Macaroons's Videos
Chocolate Coconut Macaroons Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Coconut Macaroons. Chocolate Coconut Macaroons may look like a cookie, but they have the taste and texture of a candy bar. Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the sweetened dried coconut. These are excellent warm from the oven or at room temperature.
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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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Chocolate-Dipped Coconut Macaroons - Food Wishes
Learn how to make Chocolate-Dipped Coconut Macaroons! This beautiful, and delicious cookie is ridiculously easy to make, keeps for days, and is a proven crowd-pleaser. What I’m trying to say is make extra.Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Chocolate-Dipped Coconut Macaroons recipe!
You can also find my content on Allrecipes:
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
How To Make Chocolate Coconut Macaroons | Chocoroons Recipe Chocolate Macaroons | Mortar and Pastry
How To Make Chocolate Coconut Macaroons | Chocoroons Recipe | Chocolate Macaroons
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Ingredients:
2 ½ cups desiccated coconut
¼ cup cocoa powder, unsweetened
2 large eggs
½ cup sugar
¼ tsp salt
½ tsp vanilla
2 tbsp melted butter
100g dark chocolate, melted (for dipping half of the macaroons)
Bake in a preheated oven at 180C for 12-15 minutes and cool completely then dip halfway in melted dark chocolate (makes 18pcs)
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CHOCOLATE CHIP COCONUT MACAROONS REC
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