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
French Chocolate Macarons Recipe
French Chocolate Macarons - delicate chocolaty cookies filled with chocolate ganache.They taste absolutely divine, pretty easy to make and they are perfect for Christmas table or as holiday gifts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 sandwiched macarons
Macaron Batter
1 cup (125g) powdered sugar
1/2 cup (50g) powdered almonds
3 tbsp (25g) unsweetened cocoa powder
2 large egg whites (66g), at room temperature
pinch of salt
5 tbsp (75g) granulated sugar
Chocolate Ganache Filling
1/2 cup (120g) heavy cream
4 ounces (120g) bitter sweet chocolate, finely chopped
1 tbsp (14g) unsalted butter, optional
1 tsp instant coffee, optional
1. Preheat oven to 350ºF (180ºC).
2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready.
3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.
4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.
7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.
10. Spread a bit of batter on the inside of the macarons then sandwich them together.
11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.
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Coconut Macaroons | Easy No Flour Cookie Recipe
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i n g r e d i e n t s :
• 2 1/2 cups unsweetened finely shredded coconut
• 2/3 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 tsp salt
Bake at 320ºF/160ºC for 25 min.
g o o d t o k n o w :
• I have used 2 types of coconut flakes for this recipe. First few times I used finely shredded coconut with really small coconut flakes. This size helped them better stick to each other and absorb condensed milk better. Second type I used was larger coconut flakes, and it made the cookies harder to put together and they couldn't absorb liquids. So I strongly recommend using really fine shredded coconut as shown in the video.
• 2 1/2 cups of coconut flakes is about 250 g but I encourage you to stick to the volume measurement.
• When forming the cookies, make sure to press them good enough to create dense balls of the coconut mixture.
* 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
More cookie recipes for you:
No Flour Chocolate Almond Cookies:
Crunchy Almond Cookies:
No Flour Almond Butter Cookies:
The recipe used in the video:
CHOCOLATE COCONUT MACAROONS • FILIPINO MACAROONS (NEGOSYO IDEA)
#chocolatecoconutmacaroons #filipinomacaroons #negosyorecipe #homemade #tinatamz
CHOCOLATE COCONUT MACAROONS • FILIPINO MACAROONS (NEGOSYO IDEA)
INGREDIENTS:
½ cup ALL PURPOSE FLOUR
½ tsp BAKING POWDER
½ tsp SALT
2 tbsps COCOA POWDER, unsweetened
2 cups DESSICATED COCONUT
½ cup UNSALTED BUTTER, softened
¼ cup BROWN SUGAR
3 large EGGS
1 tsp VANILLA EXTRACT
390grams CHOCOLATE CONDENSED MILK
Yield: 55-70pcs (1 tbsp of mixture each macaroon)
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Coconut Macaroons | How to make Bakery Style Coconut Macaroons Recipe in Urdu & English By FlavStory
Here is the most amazing, quick and easy Urdu & English Recipe of yummy Bakery Style Coconut Macaroons. Try this Coconut Macaroons recipe today and don't forget to give us your feedback.
#FlavStory #EnjoyCooking
Coconut Macaroons
Ajza:
-Anday ki safeedi: 100 grams
-Cheeni: 170 grams
-Narial ka borada: 100 grams
-Namak: 1 pinch
-Vanilla essence: few drops
-Red food Color: 1 pinch
Tarkeeb:
-Aik bowl main anday ki safeedi aur cheeni daal kr 4-5 minute tk beat kr lain.
-Phir es main narial ka borada daal kr achi tarah mix kr lain.
-Namak, vanilla essence aur red food color daal kr mix kr lain.
-Aik pan main daal kr medium flame pr 4-5 minute k liye paka lain. Es doraan musalsal chamach chalatay rahain . Phir flame off kr dain aur 10 minute k liye thanda honay dain.
-Ab mixture ko pipping bag main bhar lain.
-Aik baking tray pr brush ki madad sy oil laga lain, maida lagain, aur izafi maida remove kr dain.
-Ab baking tray main aik inch k faslay sy pipping bag ki madad sy coconut macaroons ka mixture daal dain.
-Preheated oven main 120°C pr 40-45 minute tk k liye bake kr lain.
-Phir oven sy nikal kr 15-20 minute k liye thanda honay dain.
-Bakery Style Coconut Macaroons tyar hain.
-Airtight jar main rakh kr aik hafty tk coconut macaroons ko istamal kr skty hain.
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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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15 Minute, No-Bake Chocolate Macaroons!
Our family loves these chocolatey drop cookies with coconut and oatmeal. Only 7 ingredients and a few minutes gets you about 5 dozen cookies!
Ingredients:
1/2 cup butter or margarine
1/2 cup milk
2 cups granulated sugar
1/2 cup cocoa powder
1 tsp vanilla
1 cup coconut
3 cups rolled oats ( I use quick oats)
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