Coconut macaroni I am a culinary blog – univers-japon-shop

I’m a big fan of macarons, especially when they’re homemade.

I love coconut macarons! I’m not talking about those whimsical delicate French almond macaroon delights, I mean crunchy coconut flavored haystacks. A good coconut macaron is a delicious thing: big and domed with crunchy, crunchy exteriors and soft, chewy interiors. These are hearty, moist coconut cupcakes that are the perfect teatime snack.

How to make coconut macarons

Making coconut macaroons is very easy. It’s probably the easiest cook you’ll ever do. All you do is measure, stir and cook. No whisking eggs, no chill time, just mix, cook and eat!

  1. To mix. Mix the grated coconut, a little flour and sugar.
  2. Remove. Add the egg whites until blended.
  3. Ladle. Place small mounds on a baking sheet.
  4. Cook. Bake until lightly toasted, cool and enjoy.

Coconut Macaroni |

Coconut macaroni ingredients

You only need four ingredients for these perfectly moist cookies!

  • Grated coconut. You’ll want to pick up a bag of unsweetened shredded coconut, also called fancy coconut. Learn more about shredded coconut and all its varieties below!
  • Sucre. We are going to use just enough sugar to bring out the natural sweetness of the coconut.
  • Common flour. Many macarons are gluten-free (these can be too, just almond or coconut flour!) but I find the least amount of flour helps everything hold together properly.
  • Egg whites. The egg whites are what will tie everything together and also give the macarons crisp edges and a chewy center.

What is a macaron?

If you haven’t had any, macarons are little coconut cookies that are usually stacked up like a cute snowy mountain. They are dense, chewy and sweet and will probably be the easiest cookies to make. They also keep well for days, making them the ultimate bake-ahead treat. If you like mound bars or almond delights, you are going to LOVE these Coconut Macarons.

macaron vs macaron

What is a macaron?

A macaron is notoriously difficult to make, small flat French cookies made from almond flour that are interspersed with different flavored fillings.

What is a macaron?

Macarons are mounds of cookies made with shredded coconut. The only difference between their names is an extra “O”, but the difference between the two candies is huge.

Personally, although I like to eat a macaron once in a while (if it comes from a patisserie and is well done), sometimes it’s more of a treat. To tell the truth, I much prefer eating macaroni.

macarons |

What is shredded coconut?

Shredded coconut is what you think of when you buy coconut for cooking. It is dry, but with a little moisture, shredded into thin strips. You will find it in the corridor of the pastry shop. Shredded coconut goes by several different names: shredded coconut, desiccated coconut, dried shredded coconut, and fancy coconut.

If you end up getting desiccated coconut, you’ll find that your chunks aren’t as long as shredded coconut. It will still work for these macaroons, but I prefer the grated texture. Regardless of the type of shredded you get, be sure to opt for a sugar-free product.

coconut flakes |

Tips and Tricks for Coconut Macaroons

Use a cookie scoop! I like my trusty medium cookie scoop, which divides the dough into 1.5 cookie scoops.

Don’t cook them for too long. You want a bit of a golden roast, but don’t overcook it or you could end up with dry macaroni.

How to decorate macaroons

Sometimes I keep them pure and have them simple, but a bit of a chocolate bottom with a chocolate drizzle on top is very festive. You can even make peppermint bark macaroons by spooning 1/4 teaspoon of peppermint extract into the batter, drizzling with dark and white chocolate, and dusting with crushed peppermint candy canes!

macaron cookies |

How to make chocolate macaroons

  1. melt 1/4 cup (about 2 ounces) of chocolate in a double boiler over low heat while stirring. Or, microwave on low, stirring every 20 seconds, until melted and smooth.
  2. Take a cooked macaroni and dip bottom in melted chocolate and place on a parchment lined baking sheet.
  3. Optional: Use a spoon to drizzle the extra chocolate on top.
  4. leave the chocolate put in the refrigerator.

Why this coconut macaron recipe is the best

  • Do not beat egg whites
  • without condensed milk
  • Your macaroni will not spread because the dough is firm.
  • Your macarons won’t burn because there isn’t a lot of condensed milk collecting around the edges.
  • Super simple, only 4 ingredients
  • You can easily make them gluten-free by replacing the flour with coconut or almond flour.
  • Mega coconut flavor
  • Perfectly grilled on the outside and moist and moist on the inside.
  • Super fast

macarons |

How long do coconut macarons last?

To store and preserve your coconut macaroons, store in an airtight container on the counter for up to 5 days.

Happy macaroni! I had five for breakfast today >_

PS: other things to do with shredded coconut if you have extra:

Coconut Macaroni |

coconut macaroons

A good coconut macaron is a delicious thing: big and domed with crunchy, crunchy exteriors and soft, chewy interiors.

Serve sixteen Cookies

Preparation time 5 minutes

Time to cook twenty minutes

total temporary 25 minutes

  • 172 gram unsweetened shredded coconut 6 oz, about 2 2/3 cups
  • 67 gram sugar 2/3 tax
  • Four. Five gram all purpose flour 1/3 tax
  • 120 gram egg whites about 4 egg whites

nutritional intakes

coconut macaroons

Amount per serving (1 cookie)

calories 150
Calories from fat 87

% Daily value*

big 9.7gfifteen%

Saturated Fatty Acids 8.3g52%

Cholesterol 0.01 milligrams0%

Sodium 13mg1%

Potassium 16mg0%

The carbohydrates 13.9g5%

Fiber 1.8g8%

sugar 9.3gdix%

Protein 2.1g4%

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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