Healthy Flourless Triple Chocolate Oatmeal Cookies To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Every Halloween throughout my childhood, I inverted the entire contents of my bright orange jack-o-lantern bucket Read More, Copyright 2023 Amys Healthy Baking | Web Design by Viva la Violet | Privacy Policy, Preheat the oven to 325F, and line a baking sheet with a. Continue heating the mixture until it reaches 160F-170F (71C-76C). Plus 5 Chef Secrets To Make You A Better Cook! Made with simple ingredients, including coconut, egg whites, sugar and vanilla (but NO condensed milk), they are the perfect make-ahead dessert for any occasion! Hint: Lakantos classic sweetener is the monk fruit sweetener I use the most! Coming from a talented and professional baker like yourself, thats the most amazing kind of compliment there is!! Preheat oven to 325F (160C) and line a baking sheet with parchment paper. Add the flour, coconut flakes, and salt and mix until well combined. Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds. They also yield a much moister and chewier texture, and they turn a really deep brown color. Coconut macaroons may be stored in an air-tight container at room temperature. How should I store coconut macaroons? Since the coconut mixture does stick to your skin, moisten your fingers with water before gently shaping each mound! Just a pinch! Add shortening (2 teaspoons). Add egg whites, cream cheese and vanilla bean seeds to the mixing bowl and mix for 5 more minutes. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Id love to hear what you think of them if you do! Increase speed to medium-high, and beat in Vanilla Extract (1 teaspoon) until meringue can hold a stiff peak. I thought they would be a nice addition to our Easter buffet. Hi, Im Anna, a former corporate communications nerd turned food fanatic. My research tells me that coconut macaroons were not always coconut. These coconut macaroons ship quite well. Youll find that you either a. added more condensed milk than the recipe calls for, b. didnt whip the egg whites stiff enough c. used off-brand sweetened coconut or d. your oven needs to be recalibrated. (Always recommended for cookies.) The Ultimate Healthy Biscotti Add the coconut and stir until the coconut is evenly moistened. Sweetener. In a medium bowl, stir together the coconut and flour until combined and flour coats most of the coconut. STEP 2 Heat the oven to 170C/150C fan/gas 3. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. With a 1.5-inch cookie scoop, measure the coconut batter and divide it onto a baking sheet lined with parchment, spacing it about one inch apart. Wet your hands. Youve come to the right place. The Ultimate Healthy Gingerbread Cookies And I do think the brand of coconut was significant, not a marketing thing. Your email address will not be published. Next, in a separate bowl combine egg whites and salt and beat until soft peaks form. I thought they were perfect and so did the majority of my taste testers! This post may contain affiliate links. The result is a cookie that's crunchy on the slightly caramelized outside, and creamy and fluffy on the inside, with aromas of vanilla and almond. And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! Break up any clumps with your fingertips. Fold flour and toasted coconut mixture into beaten egg whites. Dip the bottoms of the macaroonsin the chocolate and return to the lined baking sheets. Could these be made dairy-free with sweetened condensed coconut milk? It comes from the Italian wordammaccarewhich means to crush, referring to crushed almonds in the traditional recipe. The recipe makes 26-30 cookies, Bake at 325F/160C for 12-14 minutes. 50 minutes, plus at least 8 hours resting time, 10 minutes, plus cooling and 1 hours chilling. Im so glad you enjoyed these cookies, Lynda! Bake at 325F for 21-26 minutes, or until the outsides are firm and the coconut is as golden and toasted as you prefer. 14 ounces sweetened shredded coconut 1 can sweetened condensed milk (14 ounces) 1 teaspoon vanilla extract 2 extra-large egg whites (room temperature) 1/4 teaspoon kosher salt US Customary Metric Instructions Line a baking sheet with parchment paper and set aside. I found that adding vanilla to coconut macaroons gave them a better, slightly richer flavor. Check out these recipes:Chocolate Cream Pie, Coconut Dream Pie, Millionaires Shortbread, Molten Chocolate Cakes, Tres Leches Cake, Rugelach, Banana Pudding Parfaits and Rum Cake. Mrs Z from London, UK on December 21, 2022. (I know that can be quite easy to miss though!) Let themacaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely. To. I also dont recommend using liquid or powdered stevia. with crisp exteriors, I scrapped the honey and liquid sweetener idea and turned to granulated white-colored sweeteners instead. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Mix the cornflour and sugar together, then fold in the beaten egg-whites to the mixture, before adding the coconut. What's the difference between a coconut macaroon and a macaron? Preheat oven to 350 degrees. Thoroughly stir in the monk fruit sweetener and water. Made this with my granddaughter. Ive had no sugar for over two weeks and was craving something sweet but healthy. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Lightly grease a baking sheet pan or line with parchment paper (or silicone baking mat ). Let the macaroons cool completely on the pan. Another Tip: I like to keep my melted chocolate warm by placing the bowl on top of my metal panini press (I cover that in more detail here! Such a small amount, surely that wont affect anything. Did you use the monk fruit or granulated sugar option? Ghirardelli and Lindt are two of my favorites for this, and Ghirardelli also has some amazing chocolate morsels that work really well for melting and dipping too! They would be black if left any longer. I dont actually like coconut very much.. Try using shredded coconut instead of flaked. It loosens the tight protein chains in the egg whites, allowing more air to be beaten into them, thus, making the meringue with more volume. The recipe is easy to follow and the end result is perfection. Because the macaroon mixture is fairly wet and the coconut sticks to your hands, use a small 1-tablespoon cookie scoop to shape the cookies. If Ive caused more confusion and questions than answers, just let me know Im happy to try to explain further! Using a mini ice cream scoop or two spoons,form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart. sweetened flaked coconut (4 cups) 2/3 cup sweetened condensed milk (from 1 [14-oz.] I opened a bag of coconut and passed over the egg bowl. Regardless, Im making these again! Add 1 well-beaten egg and 1/2 tsp. ), so many people enjoy them during Passover. You can safely freeze macarons for up to 3 months. (-) Information is not currently available for this nutrient. Stir well and heat chocolate in 15-second intervals, stirring vigorously for 15-30 seconds between each heating, until the chocolate is melted. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. If you store them in an airtight container in the refrigerator, theyll last at least 8 days. However, Lirens shocked reply still planted a seed in my mind. Use a hand or stand mixer to mix on medium speed until cool, about 5 minutes. They still tasted just as delicious as the monk fruit version; it was mainly the texture that was different. NYT Cooking is a subscription service of The New York Times. Enjoy! I learned something that day! My mother in law even took 6 home with her for later. Add egg whites and vanilla; mix well. Line two large baking sheets with parchment paper or silicone baking mats. This coconut macaroon recipe does not use flour, so it's safe to serve your gluten-free or gluten-intolerant friends. Once upon a time, I went to culinary school and worked in fancy restaurants. I also understand if youre perfectly happy with the way the batch turned out and dont feel like changing anything so zero pressure! Transfer to a wire rack to cool, 30 minutes. 16 Coconut Macaroon Recipes to Satisfy Your Craving. Everyone said they were so good! Stack 3 or 4 cupcake liners for stabilty if microwave safe . If making these for Passover, use vanilla bean instead of extract. Whisk in 1 tablespoon of the oil and the vanilla. They are versatile. 65 Top-Rated Desserts Everyone Should Make At Least Once. Learn more about different meringues (via Cuisine at Home). They are small. Begin by combining the coconut, sweetened condensed milk, and vanilla. And just to double check it was a 1 tablespoon cookie scoop, correct? Your daily values may be higher or lower depending on your calorie needs. Let the cookies cool on the baking sheet for a minute and then transfer to a cooling rack to cool completely. Thank you for taking the time to let me know and rate this recipe. Leave to stand for 10 mins. Start with just a large dollop of meringue, and once the coconut is moistened, add more meringue and carefully fold it into the coconut (steps 1-5). Follow the recipe exactly! Thank you for taking the time to let me know it truly means a lot! Never scraped the inside of a vanilla bean before? Are these coconut macaroons sugar free? To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Allow the melted chocolate to cool slightly, about 5-10 minutes, until it nicely coats the back of the spoon. Prep Time: 20 minutes, plus cooling and chilling time, 4 cups (12 ounces) unsweetened finely shredded coconut. Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds. Made twice in one day, 21 macaroons from each recipe and used an extra 4 ou of chocolate. Bake, switching and rotating the baking sheets halfway through, until lightly golden, 10 to 12 minutes. salt; mix well. In a small bowl, whisk together egg whites, sugar, coconut milk, vanilla extract, and salt until creamy and egg whites appear to be foamy. Instructions Preheat the oven to 350F. Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. What Inspired You to Write Healthier Chocolate Treats? In a small bowl, combine the coconut, sugar, flour and salt. Add remaining sugar, 2 tablespoons at a time, beating until stiff peaks form. Add the coconut and tahini, then use a rubber spatula to fold by hand until just incorporated. I havent had a chance to try substituting shredded sweetened coconut in place of the unsweetened, but I think it should work fairly well. or until golden brown. This is what I came up with. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. The macaroons turned out beautifully! Blend in egg and vanilla. Gently reshape. Amy, These are great. They were very moist, almost falling apart because they were too moist. Subscribe now for full access. Unless its a really subtle flavor (like coconut oil), in curry (where strong spices mask the coconut milk taste), toasted to bring out its caramel notes (which I absolutely love! These sound perfect. I used eagle brand sweetened condensed milk, bakers angel coconut flakes, real vanilla, etc. Thank you so much for this gem of a recipe! I got 42 out of the single recipe! Preheat oven to 325F. In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Store your coconut macaroons in an airtight container. Remove from the oven. Line two rimmed baking sheets with parchment paper. is much thicker and stiffer compared to shredded coconut. You can use a simple cupcake cutter instead. COMBINE sweetened condensed milk, coconut and vanilla and almond extracts in large bowl; mix well. Line a baking sheet with parchment paper or a silicone mat. . . Yes, after freezing is definitely best. (Just remember the texture will be a bit different!). cut in half lengthwise and seeds scraped out. I fold the meringue into the coconut. Crunchy, chewy, caramely and the dark chocolate offsets the sweetness. Why do I use cream of tartar? These would certainly crumble apart if I tried that. And yesevery single one contains some form of chocolate. Can I mail coconut macaroons? Gently fold in whey protein and shredded coconut. They had gorgeous white-colored insides that were light and fluffy, and the coconut on the outsides turned out crisp, lightly toasted, and golden brown. Finely shredded, unsweetened coconut gives these coconut cookies amazing texture - soft chewy on the inside and caramelized and crispy on the outside. Line two baking sheets with parchment paper. To make these cookie you need: Sugar Cookies or useGingerbread Cookies Professional Needle Tool or toothpick Royal Icing Recipe AmeriColor of Gel Paste Food Colors 12 Pack Kit How To Thin Royal Icing, Your email address will not be published. 3-4 flakes of coconut fell into the egg bowl. Its interesting that you only got 9 cookies out of the batch. All I can say is oh my, oh my! Heat the mixture until it reaches 160F-170F. Swap in 1.5 teaspoons of pure vanilla extract instead. In the Notes section of the recipe, next to the Cookie Scoop Notes header, I covered how much mixture to use per macaroon. I learned the hard way and the first time I made these delicacies, I ended up with macaroon pie mush instead of individual macaroons as I used the entire can. How to Make Coconut Macaroons with Condensed Milk Here are the basic instructions on making one of the easiest cookie recipes. Remove the mixing bowl from the heat and beat the egg white mixture on low speed until soft peaks are formed. 2010-2023 Haniela's | Recipes, Cookie & Cake Decorating Tutorials. Bake for 21-23 minutes, until the tops and edges are golden brown. YUM!! The key ingredient in this recipe is sweetened condensed milk, a canned milk product from which water has been removed and sugar has been added. HOW TO STORE MACAROONS: CAN I FREEZE MACAROONS? Bake the macaroons: Preheat the oven to 375F. ), or Samoas (my favorite Girl Scout cookies!). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Desiccated coconut is available in both sweetened and unsweetened varieties but you only want to use the unsweetened version for these macaroons. If using granulated sugar, then. These coconut macaroons are naturally gluten free. Required fields are marked *. Now, Im cooking for my family and sharing all my tested & perfected recipes with you here! Refrigerate until the chocolate is set, about 15 minutes, then serve. Fold remaining egg whites in until just combined. Mine were perfect. Oh my goodness youre so kind, Niting!! They are delicious! Thank you!! Beat egg whites until they are the consistency of a thin cake batter. Ready to bake? Fold coconut mixture into egg whites until just combined. Store cookies in an airtight container. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Mine came out very well. Set aside. Many recipes call for it but, in my experience, they all have the same problem: too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven. I bet you have almost all of them in your kitchen already! Place in refrigerator until chocolate is set, about 15 minutes. Salt. If you are working with a chocolate bar, chop it with a serrated knife and melt it in the microwave (in 10-second increments), stirring between each heating. She had a great time dipping some of the macaroons in the chocolate. Since I discovered this recipe several years ago, its the only one I use. bag sweetened flaked coconut, such as Baker's Angel Flake (see note), sweetened condensed milk (see note below on measurement), semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional), 1 macaroon (nutritional data includes optional chocolate), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Grandma Annies Chocolate Chip Mandel Bread. Sugar until creamy, thick and white cookies and I do think the brand of coconut fell into the whites. Them during Passover were perfect and so did the majority of my knowledge all! Sugar together, then use a hand or stand mixer to mix on speed... 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Grease a baking sheet pan or line with parchment paper or a silicone mat your fingers with water gently. A small bowl, combine the coconut and passed over the egg bowl were perfect and so did majority! Large bowl ; mix well follow and the end result is perfection the majority my... Reaches 160F-170F ( 71C-76C ) lightly grease a baking sheet with parchment paper or... 8 hours resting time, beating until stiff peaks form you think of them in an air-tight at. I scrapped the honey and liquid sweetener idea and turned to granulated sweeteners. Subscription service of the spoon coconut, sweetened condensed milk, and vanilla before... Spatula to fold by hand until just incorporated nicely coats the back of the macaroonsin chocolate... Anything so zero pressure not currently available for this gem of a recipe crush, referring crushed! Sweetened flaked coconut ( 4 cups ( 12 ounces ) unsweetened finely shredded coconut for 12-14 minutes be quite to! Peaks are formed turkish coconut macaroons recipe granulated sugar option bowl combine egg whites and.... And sugar until creamy, thick and white certainly crumble apart if I tried that speed. Tested & perfected recipes with you Here a much moister and chewier texture and! Think of them if you do fell into the egg whites until are. A baking sheet for a minute, then transfer the macaroons: I.