In this special FREE series, I reveal my most powerful SECRETS to great baking. PLEASE SEE MY. Or you can replace with peanut butter or another nut butter if you have any. This site uses Akismet to reduce spam. Also, don’t miss our helpful links to other cookie recipes or click HERE to go to our HOLIDAY SWEET baking playlist on YouTube! Will they likely still work out if I don’t have a food processor to break down the coconut? Just made these today. Wait until you try our CHOCOLATE MOCHA SNOWBALLS! The first week of every November is all about Thanksgiving Pies. They are super chewy and the ideal cookie for any coconut lover. The base for this cookie recipe comes straight out of my mom’s recipe box. I would use the equivalent the carton says (I know some can be different). Make these cookies and you’ll see how everyone LOVES the salted chocolate finish on these toasted coconut cookies and yes, they do taste like coconut macaroons! Dip it in some melted dark chocolate and that’ll make this taste even better. These babies are ready to go in the oven in under 10 minutes! Add 2 Tablespoons of organic dark cocoa powder to the batter to turn this recipe into chocolate coconut macaroons. Then we added even more flavour by mixing in a pure coconut extract. The batter was a little thinner than I expected so added a little more coconut and almond butter mixture. The instructions and mixing times would be the same. Have a great weekend. With coconut?” Yet another example of why I love what I do! You’re going to love the flavour of these COCONUT BUTTER COOKIE MACAROONS. Made from only 6 base ingredients, these naturally gluten free almond butter coconut macaroons are soft and moist in the centers with extra chewy edges. Add eggs one at a time, beating well … Stir in egg whites and vanilla; mix well. I recommend Bakers or Ghirardelli brands, both sold in 4 ounce baking bars in the baking aisle. If you could not find finely grated coconut, throw your coconut in the food processor or a blender for about a minute. Right photo below: 1.5 Tbsp of dough per cookie. Microwave … Notify me via e-mail if anyone answers my comment. I plan on trying this recipe this week . Hi Karen! Ha!). Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 3 inches apart. Add sugar and beat together until well blended and fluffy. 2. 18 ounces sweetened, shredded coconut (about 6 1/2 cups) 1 large egg; 1 stick butter, melted Followed the directions to the letter, what do you think it could be? I guess the size the eggs matter here. C runchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups. Happy shopping! Hi Kristin, the centers should be chewy and moist, but definitely not soggy. Hi Arjun, I’m not experienced with egg free baking, so I would see if you can find a coconut macaroon recipe that’s formulated without eggs. For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening, coconut oil, or butter. Left photo below: expect a sticky cookie dough. Drop by rounded teaspoonfuls onto greased baking sheets. See photo above for a visual. Place the coconut butter in a microwavable bowl and microwave 1 minute until melted. Can you use the egg whites in a carton, or do you need to use fresh eggs? It has a crunchy and crispy exterior with a chewy and sweet interior. Using two pieces of parchment paper to roll the dough out into a thin layer got us thinking about different shapes we could create. Step 3: Bake … Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Some almond butters I use: Good & Gather, Justin’s, & MaraNatha. Best part of all? Privacy Policy. These are kosher for passover, though sticklers will want to … This is a pretty straightforward and easy recipe, so I’ll keep things short. Although we do like the finished cookies with a salted chocolate macaroon-like topping, the plain cookies are pretty tasty too. I wonder if they would crisp up in a toaster oven (although the chocolate makes that difficult). Made from only 6 ingredients, these naturally gluten free almond butter coconut macaroons are soft and moist in the centers with extra chewy edges. Combine the remaining macaroon ingredients including the coconut and the peanut butter, and then fold in the egg whites. I’ve only tested these with fresh eggs, but egg whites in a carton should be fine. Thank you! Could I use Skippy creamy peanut butter instead? Gluten Free Coconut Macaroons with Brown Butter & Almond. The shape of these cookies evolved as a way of adding variation to our holiday cookie tray. Coconut Macaroons - PB + P Design - Peanut Butter and Peppers Right photo below: beaten egg whites, sugar, and vanilla extract. Click the Icon to pin this recipe to your board. The title of this post reflects a recipe mashup, where coconut meets butter cookies, but we took the concept two steps further. Bake until lightly golden brown around the edges, about 20 minutes. I’m Sally, a cookbook author, photographer, and blogger. (And… calories. Now, speaking of chocolate, try this fun CHOCOLATE SALAMI RECIPE. Perfect time for your Cookie Palooza! Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. In a mixing bowl, blend the softened butter with the honey until completely creamed. Grab a cookie, take a seat, and have fun exploring! Using a rubber spatula or your mixer on medium speed, fold/beat in the coconut almond mixture until combined and the coconut is evenly moistened. In a mixing bowl, beat the egg whites and salt until stiff peaks form. My family just loved these macaroons. Left photo below: coconut, almond flour, and almond butter pulsed together. Adapted slightly from The Sweet Life, Desserts from Chanterelle. Preparation. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Transfer to oven and bake for 12 minutes or until edges are lightly golden. They’re like a coconut cookie cloud and, depending on the recipe, there’s no cookie dough chilling required. All in all, we couldn’t be more captivated by the results. Using a hand whisk or an electric beater, whisk till smooth for 1 minute. Hi. Using the cutter (or glass) as a guide, draw 12 circles, each 6cm in diameter, on the rice paper. Could I just use a finer coconut to begin with? Feel free to experiment with traditional cutters when you make these at home, or make them rectangular as we did. Thanks for sharing! Once the butter has melted, start adding the chocolate to the cannabis butter in the bowl. Make sure to check back; we’ll be posting additional cookie ideas that put this same butter cookie dough to good use. fondly ❤️ A baking grandmother from New Jersey, Hi, Can I use whole almonds with all the ingredients (Instead of almond butter) and then grind it up? I’m excited to try the cookies! Or should I do homemade almond butter? I was going to swap the sugar for the correct conversion of monk fruit sweetener. Would you rather make a gift this year for your friends and loved ones? Did you know it is National COokie Day in the US? Hi Ellen, I’m just seeing your comment/question now so my apologies on the delay. Chocolate chips contain stabilizers and are difficult to melt down, though I usually have luck with Ghirardelli chocolate chips. In case you’d rather have a served dessert idea for your holiday get-together, try this amazing QUINCE GINGERBREAD CAKE. 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