How To make Italian Nut Balls

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:

Giada De Laurentiis' Italian Christmas Cookies | Giada At Home | Food Network

Using rum, roasted chestnuts and chocolate, Giada bakes delicious, pillowy cookies filled with the flavors of an Italian Christmas!
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Chocolate-Chestnut Tortelli (Christmas Cookies)
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Prep: 30 min
Cook: 20 min
Yield: 28 to 30 cookies

Ingredients

1 cup steamed or roasted chestnuts from a jar (about 6 ounces; not water chestnuts)
1/3 cup sugar
Pinch kosher salt
2 tablespoons amber rum
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 cup (about 1 1/2 ounces) mini semisweet chocolate chips
3 to 4 purchased refrigerated pie crusts (from two 14.1-ounce packages), at room temperature
1 large egg, beaten to blend
Powdered sugar, for dusting

Directions

Special equipment: a 3-inch round cookie cutter

Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).

Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.

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Giada De Laurentiis' Italian Christmas Cookies | Giada At Home | Food Network

IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE

IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE

MACADAMIA NUT SNOWBALL COOKIE | The Ultimate Christmas / Holiday Cookie Recipe | Keeping It Relle

Snowball cookies are the epitome of Christmas and holiday cookies. This recipe for macadamia nut snowball cookies is a must have in your cookie recipe arsenal.

Whether you call these snowball cookies like me, melting moments, Mexican wedding cookies, or Russian tea cookies, we are all talking about the same delicious cookie with some minor variations.

Watch along with me as I show you how to make the best Christmas and holiday cookie. Perfect to take to your next cookie exchange.

Find recipe details at

Day 3 of the 12 days of cookies. If you missed days 1-2 check out the other videos on this playlist

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Macadamia Nut Snowball Cookie Recipe
Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
1 1/2 teaspoon vanilla
2 1/4 cup all purpose flour
1/4 teaspoon salt
3/4 cup macadamia nuts, finely chopped
powdered sugar for dusting

Directions:
Preheat oven to 400F. Line a baking sheet with a piece of parchment paper and set aside.
In a large mixing bowl cream together butter and powdered sugar with a hand mixer until light and fluffy. Add vanilla and mix until well incorporated.
Stir in flour, salt, and macadamia nuts until just incorporated.
Shape dough into about 1 inch balls and place on the prepared cookie sheet about an inch apart.
Bake 10-12 minutes or until just lightly browned on the edges. Place on a wire rack to cool slightly.
While still warm, roll cookies in powdered sugar and return to the cooling rack to cool.

For nutrition information please visit my blog in the link above.

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DIY Energy Balls | Ep 1318

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Fruit and Nut balls | Ramadan recipes | No Bake Date Energy Balls | Coated with Coconut

Fruit and Nut balls | Ramadan recipes | coated with coconut.

Different way of presenting Dates coated with coconut.

Ingredients:
400 grams - soft dates
1 tbsp - ghee or unsalted butter
1/4 cup - chopped almonds
1/4 cup - chopped pistachios
1/4 cup - chopped cashew nuts
1/4 cup - desiccated coconut
1 tbsp - sesame seeds
Desiccated coconut-as required.



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