Soft and chewy on the inside, crisp and golden on the outside. these are the perfect coconut macaroons. As a coconut lover, I’ve tried dozens of recipes for coconut macaroons recipes over the years. be it for the holidays or for friends who eat gluten-free. These are my favorite. Chewy and moist on the inside, crisp and golden on the outside, they’re delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days, making them the perfect treat to bake ahead or give away during the holidays.
INGREDIENTS:
HOT MELTED BUTTER 85 g.
Glucose syrup 1 1/2 teaspoon. Sugar 145 g.
Eggs 2 nos. Vanilla essence few drops.
Very fine Designated coconut 210 g.
Glucose syrup 1 1/2 teaspoon. Sugar 145 g.
Eggs 2 nos. Vanilla essence few drops.
Very fine Designated coconut 210 g.
METHOD:
Place the dates,
cashews, and vanilla extract in a food processor. Process for 2 to 3 minutes or
until smooth. Add 1 1/4 cups (310 mL) coconut and pulse a few times, just until
the coconut is evenly distributed. Take 1 tablespoon (15 mL) of the dough and
form it into a ball with your hands. Place the remaining 1/2 cup (125 mL)
coconut on a small plate or bowl and roll each cookie so that it is covered in
coconut. Stored in an airtight container, these macaroons will keep for up to 1
month in the refrigerator or for up to 4 months in the freezer.
Per cookie: calories: 70, protein: 1 g,
fat: 4 g, carbohydrate: 8 g (5 g from sugar), dietary fibre: 1 g, calcium: 5
mg, iron: 0.5 mg, magnesium: 19 mg, phosphorus: 38 mg, potassium: 97 mg,
sodium: 2 mg, zinc: 0.4 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.4 mg,
vitamin B 6: 0 mg, folate: 3 mcg, pantothenic acid: 0.1 mg, vitamin B 12: 0 mcg, vitamin A: 0 mcg, vitamin C: 0
mg, vitamin E: 0.1 mg, omega-6 fatty acids: 0.4 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 7%,
fat 52%, carbohydrate 41%
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