Sjokolade-klapper-makarons (gesond, geen bygevoegde suiker, geen eiers nie)

Dit Sjokolade-klapper-makarons are healthy sugar-free macaroons with a classic coconut taste and made with no gluten, no eggs, no dairy, and no flour!

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+ Bekyk Meer- Bekyk Minder

Alhoewel die hele resep net hieronder is, moet jy nie al my wenke verder af misloop nie, insluitend bestanddeelruilings, my kookwenke en stap-vir-stap-foto's!

Chocolate Coconut Macaroon

Dit Sjokolade-klapper-makarons are healthy sugar-free macaroons with a classic coconut taste and made with no gluten, no eggs, no dairy, and no flour!

5 van 2 stemme

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Voorbereidingstyd: 10 minute mins

Kooktyd: 12 minute mins

15 minute mins

Totale tyd: 37 minute mins

Kursus: Nagereg, peuselhappie

Kombuis: Amerikaanse

porsies: 10 koekies

kalorieë: 144 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 10 Pitted Medjool Dates - (note 1) or 6.3 oz./180g weighted pitted
• ▢ ⅓ koppie Gekookte Water - (note 2) cool down 10 minutes at room temperature
• ▢ 2 eetlepels Onversoete Kakaopoeier - (aantekening 3)
• ▢ 2 eetlepels Grondboontjiebotter - (aantekening 4)
• ▢ 1 koppie Uitgedroogde klapper - (aantekening 5)

instruksies

• Verhit die oond tot 350°F (180°C). Voer 'n groot bakplaat met bakpapier uit. Sit dit eenkant.
• In a blender, using the S-blade attachment, add the pitted dates, boiled water, cocoa powder, peanut butter, and coconut.
• Blend on medium-high speed, stopping a few times, scraping down the side of the bowl with a rubber spatula if needed, until the dough is consistent and sticks well together when pressed in your hands.
• If too dry, add a little more water. If the dough is too wet and doesn't hold its shape, it means you need more dates. Blend in an extra date at a time until the dough is thick and sticks together.
• Use a small cookie dough scoop, grab some dough, form a ball, and release it on the baking sheet. Leave half an inch of space between each cookie – they won't expand in the oven.
• Bake the cookies for 12-15 minutes at 350°F (180°C) until dry outside.
• Cool down on the baking sheet at room temperature for 15 minutes, then on a cooling rack.

Notes

Let 1: Medjool dates are thicker, bigger, and much richer than other varieties; that’s why I recommend this option. If you use other varieties, you may need a few more dates to form a sticky batter that holds together.

Let 2: I boil water and cool 10 minutes before adding it to the blender bowl. 

Let 3: Cacao powder works as well.

Let 4: Or almond butter, or sunflower seed butter, or tahini.

Let 5: I am using the ultra-fine coconut, not shredded coconut.

OondmodusEk gebruik die waaier-geforseerde (konveksie) modus. As jy konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15 °C verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

stoor: Store the cookies in a sealed airtight container at room temperature for up to 4 days.

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Voeding

Dien: 1koekie | kalorieë: 144kcal | koolhidrate: 21.3g | proteïen: 1.9g | vet: 7.3g | Versadigde vet: 5.3g | Meervoudig onversadigde vet: 0.5g | Mono -onversadigde vet: 1.1g | natrium: 4.1mg | kalium: 246.3mg | Vesel: 3.5g | suiker: 16.9g | Vitamien A: 35.8IU | Vitamien C: 0.1mg | kalsium: 20.4mg | yster: 0.7mg | magnesium: 31mg | fosfor: 50.5mg | sink: 0.4mg

Bestanddele en vervangings

Jy benodig slegs 'n paar eenvoudige bestanddele om hierdie resep te maak. Hier is hoe om hulle te kies en te ruil.

• Pitted Medjool Dates – These are the foundation of the recipe, providing all the sweetness and acting as the main binder that holds the macaroons together. I recommend Medjool dates because their rich, caramel-like flavor and soft texture create the best dough.
• Gekookte Water – This helps to soften the dates, allowing them to blend into a smooth, sticky paste which is essential for forming the macaroon dough.
• Onversoete Kakaopoeier – This ingredient brings a rich chocolate flavor to the macaroons without adding any extra sugar. Cacao powder is a fine substitute.
• Grondboontjiebotter – This adds a bit of healthy fat, which contributes to the flavor and texture of the cookies. You can also use almond butter, sunflower seed butter, or tahini.
• Uitgedroogde klapper – This gives the macaroons their classic chewy texture and signature coconut flavor. I find that using a very fine, desiccated version works much better than larger shredded coconut.

How to Make Chocolate Coconut Macaroons (in Pictures)

Carine se Bakwenke

Let me share a few more tips for perfect macaroons.

• Use Fine Coconut – I find that using ultra-fine desiccated coconut, not the larger shredded kind, is key. It helps the dough come together more easily and makes the macaroons less fragile.
• Cool The Water – It’s a good idea to let the boiled water cool for about 10 minutes before adding it to the blender. This is especially important if you’re not sure if your blender can handle high heat.
• Add a Drizzle – For an extra touch, you can melt some dark chocolate and drizzle it over the cooled macaroons. A little sprinkle of extra coconut on top looks great, too.
• Moervrye opsie – For a completely nut-free version, tahini or sunflower seed butter are fantastic substitutes for peanut butter.
• Weigh Your Dates – If you’re using a different variety of dates other than Medjool, I recommend weighing them after pitting. This ensures you have the right amount to create a sticky dough that holds together.
• Change the Flavor – Feel free to swap the peanut butter for other nut butters, like almond butter, to subtly change the flavor of your macaroons.

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