How To make Quick Chocolate Macaroons
1 Square Baker's Unsweetened
Chocolate 1 1/3 c Baker's Angel Flake Coconut
1/3 c Sweetened condensed milk
1/2 ts Vanilla
Preheat oven to 350F. Microwave chocolate in large microwavable bowl on HIGH (100% power) 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Stir in coconut, condensed milk and vanilla. Drop by teaspoonfuls, 1 inch apart, onto well-greased cookie sheets. Bake for 10 to 12 minutes or until set. Immediately remove from cookie sheets to cool on wire racks.
minutes Source: Treasury of Desserts, page 209 Submitted By "N. WEBBER" <A4GY@JUPITER.SUN.CSD.UNB.CA> On 9 MAY 1995 123021 +0100
-----
How To make Quick Chocolate Macaroons's Videos
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)
My Favourite Kitchen Tools (Affiliate Links):
Canning Pot and Accessories:
Glass Bowls:
Pie Spill Catcher:
The Rock Non-Stick Frying Pan:
Glass Storage Containers with Lids:
Paderno Stainless Steel Pots:
Music from Uppbeat (free for Creators!):
License code: DGOCR48AKBUSKCUX
Chocolate Macaron Recipe - With Regular/All-Purpose Flour - No Almond Flour!
Non-Stick Silicone Sheets - Macaron mats
Luminarc Stackable Bowl 10-Piece Set, Glass, 1, Clear
Ingredients: Makes about 20-22 macarons
110 grams powdered (icing) sugar
50 grams all-purpose (regular) flour
15 grams unsweetened cocoa powder
70 grams egg whites (room temp about 12-24 hours)
1/4 tsp salt
45 grams granulated sugar
Chocolate Buttercream:
3 Tbsp unsalted butter (soft)
1/4 tsp vanilla extract
1/2 cup powdered (icing) sugar
pinch of salt
1 Tbsp unsweetened cocoa powder
1-2 Tbsp milk
#chocolatemacarons #macaronswithoutalmondflour #macaronswithflour #macarons
Coconut Macaroons Recipe By Food Fusion
Quick easy and yummy Coconut Macaroons recipe for you. #HappyCookingToYou
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Coconut macaroons
Recipe in English:
Ingredients:
-Anday ki safedi (Egg whites) 3 large
-Cheeni (Sugar) ½ Cup
-Vanilla essence 1 tsp
-Namak (Salt) 1 pinch
-Khopra (Desiccated coconut) 2 Cups
Directions:
-In bowl,add egg whites,sugar,vanilla essence,salt and beat until fluffy.
-Add desiccated coconut and fold gently with the help of spatula.
-On baking tray,place butter paper and brush oil.
-Take a small portions of mixture and space them an inch or so apart on the baking tray.
-Bake in preheated oven at 160 C for 15-16 minutes.
-Let the macaroons cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely. -Macaroons can be kept in an airtight container for up to a week.
Recipe in Urdu:
Ajza:
-Anday ki safedi (Egg whites) 3 large
-Cheeni (Sugar) ½ Cup
-Vanilla essence 1 tsp
-Namak (Salt) 1 pinch
-Khopra (Desiccated coconut) 2 Cups
Directions:
-Bowl mein anday ki safeedi,cheeni,vanilla essence aur namak dal ker fluffy hunay tak beat ker lein.
-Desiccated khopra dal dein aur spatula ki madad sa gently fold ker lein.
-Baking tray per butter paper rakh ker oil laga lein.
-Mixture ka small portion lein aur baking tray per ek ek inch ka fasilay per rakh dein.
-Preheated oven mein 160 C per 15-16 minutes kliya bake ker lein.
-Macaroons ko baking tray per 5 minutes kliya thanda ker lein phir wire rack per rakh ker completely thanda ker lein.
-Ek week tak macaroons ko airtight container mein rakh saktay han.
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-
Easy Coconut Macaroons Recipe | So delicious!
Sweet, moist, and chewy, these Coconut Macaroons are a delightful treat for any occasion. Baked until crispy and golden on the outside and then dipped in chocolate, you only need a few simple ingredients to make these macaroons. I never knew how amazing these were until I started making them, and oh my gosh they are a million times better than store-bought and so easy to make too! These cookies are naturally gluten-free and packed with coconut flavors.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Coconut Macaroons | Easy No Flour Cookie Recipe
Thank You for watching!
If you like my videos, please support me by subscribing to my channel! I would also be very grateful if you could give this video a thumbs up! :)
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: