How To make Date Macaroons
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. -----
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Easy 4 Ingredients Coconut Macaroons Recipe
Easy 4 ingredients Coconut Macaroons Recipe
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Coconut Date Balls | Vegan 4-Ingredient Healthy Snack
Coconut Date Balls
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Delicious coconut and date balls are naturally sweet, decadent tasting and energy-boosting vegan treats. The best thing about them is that they are super easy to make, all you need is 4 ingredients, 5 minutes and a food processor.
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Easy Coconut Macaroons Recipe
Find the written coconut macaroons recipe here on my website:
In this video, learn how to make coconut macaroons from scratch. These easy homemade coconut macaroons are awesome and they are gluten-free. If you love coconut, you have got to try these!
This is a shorter version of an older longer video. Watch the full version of this video here:
#macaroons #coconutmacaroons #recipe
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Coconut Macaroons with Flour Filipino Recipe| Lutong Pinoy
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Filipino Recipe Coconut Macaroons with Flour
The Coconut Macaroons Filipino Recipe with flour is a favorite sweet dessert that looks like mini cupcakes but the taste and feel is like chewy-cakey-cookie that mainly uses nuts and related ingredients.
But in the Philippines, we use dessiccated coconut as the main ingredient and call the baked product as coconut macaroons.
Even though it is sweet, coconut macaroons will never bore your taste buds, possibly because of the coconut that has a unique taste.
Here is recipe that I truly learned from my Mom back home in the Philippines. I grow up with having these sweet goodies in our home almost everyday of my life!
I love enjoying coconut macaroons that's crispy on the outside but chewy and soft on the inside plus it has a milky-cakey taste.
That's why it's favorite dessert of Filipinos, young and old. And the good part is that coconut macaroons can be given as presents especially during Christmas season, it's natural to see homemade and commercialized coconut macaroons wrapped prettily and sold in stores. Having trouble deciding on a present, why not give coconut macaroons and make it yourself. The receiver will find it thoughtful of you.
Here's our ingredients!
4 Cups Dessicated Coconut
2 tbsp Vanilla Extract
1/2 cup flour
2 cups white sugar
1/2 cup melted butter
4 large eggs
1 can condensed milk
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.
Coconut Macaroons | Easy No Flour Cookie Recipe
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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
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No Flour Chocolate Almond Cookies:
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The recipe used in the video: