2 Egg whites 1 c Chopped dates 1 c Powdered sugar 1 c Chopped nuts Beat egg whites until stiff and dry. Add remaining ingredients in order given. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow oven (325 F) until delicate brown. Cool before removing from pan. 24 servings. -----
How To make Date Macaroons's Videos
CHOCOLATE MACAROONS | no chocolate, no dairy
PRINT THE CHOCOLATE COCONUT MACAROONS RECIPE:
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If you love the combination of chocolate and coconut, these raw chocolate coconut macaroons will be your new favorite dessert. They are coconutty, chocolaty, tender, and slightly chewy. In addition to being raw, these chocolate macaroons are also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
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Sehr schnell für Tee! Kekse ohne Mehl! Nur 4 Zutaten!
Sehr schnell für Tee! Kekse ohne Mehl! Nur 4 Zutaten!
ZUTATEN: ✔️ Butter 30 g. ✔️ Datteln 40-50 g. ✔️ Eiweiß 1 Stk. ✔️ Kokosflocken 85 g. 180*С 15 Minuten im Ofen.
Insgesamt pro 100 Gramm: Kalorien - 524.25 kcal. Protein - 8.29 g. Fett - 45.06 g. Kohlenhydrat - 22.37 g.
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Viel Erfolg in der Küche, guten Appetit und bis bald!!!
How to make delicious and moist Moroccan almond macaroons. The perfect cookies for your tea party!
2 INGREDIENT CHOCOLATE MACAROONS
2 INGREDIENT CHOCOLATE MACAROONS
- 100g desiccated coconut - 100g dark chocolate 70% or above - An optional pinch of salt
Break up the dark chocolate into a heat-proof bowl. Melt in the microwave, making sure you check on it every few seconds so it doesn't burn. Or you can use the double boiler/bain-marie method. Fold in the desiccated coconut until everything is combined. Use a small ice cream scoop to scoop out even sized macaroons and place them on a board/sheet lined with baking paper. Refrigerate until set. Or you can place them in the freezer if you can't wait to try them!
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Why French macarons and coconut macaroons have the same name
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YOU MUST WATCH Samurai Cop, a completely bonkers 1991 Lethal Weapon rip-off made by an Iranian director named Amir Shervan who had fled the revolution and was trying to establish himself in Hollywood. It did not work:
1617 cookbook with the first-known English-language French macaroon recipe:
John Dickie's 2007 book that traces the etymology of macaroni to maccare, Delizia! The Epic History of Italians and their Food:
Joumana Accad's recipe for lawziyeh, a possible Arabic progenitor of the European macaroon:
My old recipe (an anti-recipe, really) for French macaroons:
***RECIPE FOR COCONUT MACAROONS***
1 14 oz bag sweetened, shredded coconut 1 14 oz can sweetened, condensed milk 2 egg whites vanilla salt
Heat the oven to 325ºF (160ºC). Mix the coconut and the milk in a big bowl, along with a big splash of vanilla and a pinch of salt. Beat the egg whites to stiff peaks, and fold them into the coconut mixture. Shape the coconut into little balls and bake them until just golden around the edges — about 30 min. If you want, melt some chocolate in the microwave and dip the macaroons in it (or drizzle the chocolate over) and cool until the chocolate is firm. It helps to just barely melt the chocolate, to not mess up its tempering.