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:
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Filipino Coconut Macaroons | Soft and Moist | PinoyCookingRecipes
These Filipino-Style Coconut Macaroons are rich and creamy with a sweet, coconutty, and chewy texture. Super easy to prepare and delicious!
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Ingredients by PinoyCookingRecipes
3 large eggs
1/4 cup sugar
1/4 cup melted butter
1 can, 293 mL condensed milk
1 tsp vanilla extract
3 1/2 cups unsweetened desiccated coconut
melted butter for brushing
Full Recipe and procedure with tips at
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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-
The SHOCKING SECRET to French macarons
The secret to perfect macarons is to STOP TRYING TO MAKE THEM PERFECT!!! Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE, MAKES 10 LARGE MACARONS***
2 egg whites
1/2 cup (100g) granulated sugar
3/4 cup (70g) almond flour
3/4 cup (90g) powdered sugar
1/4 cup (30g) cocoa powder
salt
cream and chocolate for the ganache (very small quantities)
Beat the egg whites until fluffy, then beat in the granulated sugar until the mixture is glossy and you get floppy peaks. Put in the almond flour, powdered sugar, cocoa powder, and a few grains of salt. Fold the dry ingredients into the eggs until you get a mousse-like consistency.
Cover a sheet pan with parchment paper and spoon the batter on in about 20 dollops. Let them sit and dry for a half hour. Heat the oven to 350 F / 180 C and bake until the meringues start to crack, about 15 minutes. Cool completely before filling.
To make the ganache, combine as little as 2 tbsp of cream with an equal quantity of chocolate by volume. Microwave until just bubbling, let it sit for a minute, then stir until smooth. Cool the ganache down to get it to a spreadable consistency.
Coconut Macaroons Recipe (Easy)
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Thoothukudi Macaroons Recipe | Cashew Macaroon | How to make Macaron | 90’s kids favorite | Cookd
Macaroons are sweet, crunchy, and finally melts in your mouth. These #Thoothukudi style Macaroons are made with only three ingredients: Eggs, Caster sugar, and Cashews. Now you can make these 90’s kids favorite #Macaroons easily
Macaroon Recipe:
Eggs - 2 nos
Caster Sugar - ½ Cup
Cashew - 75 grams / ½ Cup
Cooking Instructions:
1. Preheat an oven to 100°c.
2. Add the sugar to a mixer and pulse it for a couple of seconds. The sugar granules must be smaller. If you have castor sugar, you can skip this step and use it directly.
3. Add the cashew to a mixer. Pulse them for a couple of seconds at a time, so that they are coarsely powdered.
4. Separate the eggs carefully. Make sure that the yolk doesn’t dissolve into the egg whites at all.
5. Add the eggs into a bowl and beat it on low speed until it turns foamy.
6. Add the caster sugar in 4 batches. Add the next spoon only once the sugar is dissolved already. Continue adding and beating on low-medium speed until it forms stiff peaks.
7. Add the coarsely powdered cashew into the egg mixture and fold it very gently.
8. Add the mixture into piping bags with a large plain tip. Pipe it in cones onto a baking tray lined with a baking sheet/ butter paper.
9. Place the tray in the oven and reduce the temperature to 100°c. Bake for 90 minutes. NEVER open the oven door in between.
10. Turn off the oven and allow it to cool for 1 hour. Store in an airtight container for up to a week.
Cooking Tips:
1. Increase the speed of the mixer gradually from low to medium. Do not use high speed for this recipe.
2. Make sure that all the bowls and spatulas/whisks used are completely dry.
3. Bring the eggs to room temperature before using them.
4. It might be a bit difficult to make this in proper shape on a rainy/humid day.
5. If you have castor sugar available, you can use it instead of grinding regular granulated sugar.
6. Make sure that there is no egg yolk at all mixed in with the egg whites. You can separate each egg separately in a bowl, just to be safe. Even a drop of egg yolk can ruin the texture of the Macaroons.
7. Add the sugar gradually. Do not rush this step.
8. Store in an airtight container for up to a week.
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