How To make Quick Chocolate Macaroons

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 Macaron│Macarons│No Almond Flour│How To Make Macaron│Macarons Recipe│Chcolate macarons Rec

Chocolate Macaron│Macarons│No Almond Flour│How To Make Macaron│Macarons Recipe│Chocolate Macarons Recipe




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EASY COCONUT MACAROONS RECIPE | THE SECRET ON HOW TO MAKE THE BEST COCONUT MACAROONS

My simple and easy coconut macaroons recipe perfect pang dessert at pang meryenda (see complete of list of ingredients below).

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Coconut Macaroons Recipe:
1/2 cup melted unsalted butter
1/3 cup brown sugar
2pcs large eggs
1 can condensed milk
1tsp vanilla flavor
1/3 cup all purpose flour
2 cups desiccated coconut
1tsp baking powder
1/4tsp salt


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#coconutmacaroons #macaroonsrecipe #macaroons #mysimplerecipe

Easy Chocolate Ginger Macaron Macaroon Recipe How To Cook That Ann Reardon

Homemade chocolate ginger macaron recipe - chocolate macarons with white chocolate ginger ganache
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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!

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HOW TO MAKE EGGLESS MACARONS | EASY EGGLESS MACARONS RECIPE NO EGG MACARONS | BAKE WITH SHIVESH

PLEASE NOTE- I'll unfortunately not be able to share any substitutes for aquafaba/ almond flour or any other ingredient for that matter because this recipe has given me the best results so far (which is why I'm sharing it with youu) I might be trying different variations in the future but for now, this is the tried and tested recipe we will be working with!

It's finally here! Recipe for EGGLESS MACRONS. This has been the most requested recipe for years now!
I can't wait for you guys to try it at home and fill these macarons with your favorite filling. I filled them with chocolate ganache and caramel. YUM!

Eggless Macarons

37.5 g aquafaba
55 g icing sugar
55g almond flour
33g caster sugar

Note: It is better to use a weighing scale for this recipe to be as precise as possible.

To make these eggless Macarons, you need aquafaba instead of eggs. I used canned aquafaba but you can also make it at home. However, homemade aquafaba isn't always reliable and I prefer using canned.

How to make aquafaba at home

1. Soak chickpeas in ample amount of water. This needs to be done overnight.
2. The next morning, strain all the excess water. Put the chickpeas in a pressure cooker, immersed in water and cook them until one whistle pops then lower the heat and cook for another 10-15 minutes.
3. Once cooked transfer to a bowl and let it cool in the fridge for 10-12 hours so the aquafaba gets gelatinous.
4. Then strain out the aquafaba store it in an air tight container for 3-4 days.


Another staple ingredient in macarons is almond flour. I used store bought but you can easily make this at home. One risk of using homemade almond flour is that your flour might have too much moisture and this can make your macaron shells crack.

How to make almond flour at home

1. Soak almonds in water overnight and peel off the skin the next morning. Air dry for 1-2 hours.
2. Blend the blanched almonds in a food processor till it reaches a fine powdered consistency.
3. Keep a close eye while blitzing the almonds. If you blitz too much, it can easily turn into paste.


Some tips to help you make the perfect eggless macarons:

- Pre-heat your oven
-Always sift the icing sugar and almond flour so that there are no lumps in your batter.
- To make eggless meringue (from aquafaba) ensure the bowl is dry, grease free
- Bake on a layer of silicone mat or 2 layers of parchment
- Cut the grease on your silicone mat by rubbing a lemon wedge. This will help your macarons rise perfectly
- Tranfer the macaron better in a piping bag and to make sure there are no air bubbles in it, push down the macaron batter whiled filling the piping bag.
- After piping all macaron shells, tap the baking tray on the table to take out air bubbles.
- After cooling and filling your macarons, ideally you should freeze them overnight to make them chewy.

chocolate ganache recipe -
caramel recipe-