How to Make Toasted Coconut Brownies | Food Network
Folded into the batter and sprinkled on top, coconut turns up the dial on this dessert.
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How to Make Toasted Coconut Brownies | Food Network
No Oven Coconut Macaroons for Business | Costing included
Coconut Macaroons
Yield: 60
3 1/2 cups desiccated coconut = 36.00
3/4 cup all purpose flour = 4.22
1 tsp. baking powder = 1.00
1/4 tsp. salt = 0.20
3 eggs ( large) = 21.00
3/4 cup brown sugar = 6.75
1/2 cup melted butter or margarine = 20.00
380G condensed milk = 30.00
1 tsp. vanilla extract = 1.00
TOTAL = 120.17
#macaroons #negosyorecipe #coconutmacaroons
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The Most Fool-Proof Macarons You'll Ever Make
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K4P MACAROON BROWNIES! One of the most popular recipes .. - Recipes
K4P MACAROON BROWNIES! One of the most popular recipes from #️ishcookbook! I swapped potato starch for coconut flour and it came out just as amazing! Full Passover menu in my first book and soooooo many new K4P recipes coming in my new book available for preorder through the link in my bio! Macaroon Brownies For the Brownie Layer:
8 ounces dark chocolate bar (70% cacao), coarsely chopped
1 cup unsalted butter or coconut oil (8 ounces)
4 large eggs
1 cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons unsweetened cocoa
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso granules
1 cup coconut flour or potato starch
1 cup milk chocolate chips For the Macaroon Layer:
4 large egg whites
¾ cup granulated sugar
1 ½ teaspoons vanilla extract
½ teaspoon kosher salt
4 cups unsweetened finely shredded coconut (12 ounces) Make the brownie layer: Line a 13- x 9-inch baking pan with parchment paper, leaving overhang on all sides. Set a medium metal bowl over a small saucepan of simmering water. Place dark chocolate and butter in bowl, and cook, stirring occasionally, until melted and smooth, about 10 minutes. Remove from heat. Whisk together eggs, granulated sugar, brown sugar, cocoa, vanilla, salt, and espresso granules in a large bowl until smooth. Whisk in warm chocolate mixture until smooth. Fold in coconut flour until just combined, and fold in chocolate chips. Transfer batter to prepared pan; spread in an even layer. Refrigerate 1 hour. Make the macaroon layer: Preheat oven to 375°F. Beat egg whites with a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated sugar, vanilla, and salt. Beat, gradually increasing speed to high, until stiff peaks form, about 2 minutes. Add coconut; beat on low speed until just combined, about 30 seconds. Spread coconut mixture in an even layer over brownie batter. Bake in preheated oven until brownies are just set and top is golden, about 30 minutes. Let cool completely on a wire rack. Remove from pan; cut into 24 brownies, and serve.
Recipe Macaroon brownie layercake with mint and jam filling
Recipe - Macaroon brownie layercake with mint and jam filling
INGREDIENTS:
-400g dark chocolate (70% or better)
●450g caster sugar
●50g unrefined brown cane sugar
●250g icing sugar
●250g of unsalted butter
●100g raspberries
●100g blackberries
●2 vanilla sticks
●2 dl Southern Comfort
●140g plain wholemeal flour
●6 large eggs
●1 tbsp baking powder
●250g almond marzipan
●10 mint chocolate biscuits
●1 pack of gelatine
●pecans
Brownie Macaroon Cookie Recipe! The Holidays are Coming! Noreen's Kitchen
Greetings! Keeping with our cookie theme, let's make some Brownie Macaroons. These are really simple and super delicious. Starting with any type of brownie mix that you like as long as it makes a 9 x 13 pan, and adding some other ingredients you will end up with a chewy, chocolatey, coconuty, cookie. To gild the lilly, just a bit, and take these right over the top, once they are cooled, I drizzled a bit of white chocolate over them. You could also choose to dip these in melted dark chocolate. Whatever you decide, these are going to be a great addition to your holiday cookie repertoire.
These cookies freeze well, travel well and if you are not careful, they will disappear quicker than you can say hocus pocus!
All you need for this recipe is:
1 Brownie mix
2 cups shredded coconut
1 Egg
2 Tablespoons Vegetable Oil
2 Tablespoons Water
1/4 cup Chocolate Syrup,sauce or fudge topping
1 teaspoon coconut flavoring (optional)
Mix all ingredients together well. Drop by 1 inch balls onto a lined cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes until just set. Remove from oven and allow to sit on cookie sheet for a few minutes before removing to a rack to cool. If you would like to drizzle with chocolate, make sure they are completely cooled. Store in an airtight container and enjoy.
I hope you try this and I hope you enjoy it. As always, Happy Eating and Merry Christmas!
For more great recipes and 7 holiday menu plans, check out Noreen's Kitchen Holiday Helper available for instant download at the following link: