Čokoládovo-kokosové makronky (zdravé, bez přidaného cukru, bez vajec)

Tyto Čokoládovo-kokosové makronky 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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I když je celý recept hned níže, nenechte si ujít všechny mé tipy níže, včetně záměny ingrediencí, tipů na vaření a podrobných návodů!

Chocolate Coconut Macaroon

Tyto Čokoládovo-kokosové makronky 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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Časová náročnost: 10 minut min

Cook Čas: 12 minut min

15 minut min

Celkový čas: 37 minut min

Chod: Dezert, svačina

Kuchyně: americký

Podávání: 10 cookies

Kalorie: 144 kcal

Autor: Carine Claudepierre

Režim vařeníZabraňte ztmavnutí obrazovky

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Složení

Spojené státy americké - metrický

• ▢ 10 Pitted Medjool Dates - (note 1) or 6.3 oz./180g weighted pitted
• ▢ ⅓ pohár Vařící voda - (note 2) cool down 10 minutes at room temperature
• ▢ 2 polévkové lžíce Neslazený kakaový prášek - (poznámka 3)
• ▢ 2 polévkové lžíce Burákové máslo - (poznámka 4)
• ▢ 1 pohár Sušený kokos - (poznámka 5)

Instrukce

• Předehřejte troubu na 180 °C. Vyložte velký plech pečicím papírem. Dejte stranou.
• 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.

Poznámky

Poznámky 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.

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

Poznámky 3: Cacao powder works as well.

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

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

Režim troubyPoužívám režim s ventilátorem (konvekcí). Pokud musíte použít konvenční režim, doporučuji zvýšit teplotu o 15 °C. Doba pečení by měla být stejná, ale může trvat o několik minut déle.

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

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Výživa

Porce: 1sušenka | Kalorie: 144kcal | Sacharidy: 21.3g | Protein: 1.9g | Tlustý: 7.3g | Nasycený tuk: 5.3g | Polynenasycený tuk: 0.5g | Mononenasycený tuk: 1.1g | Sodík: 4.1mg | Draslík: 246.3mg | Fiber: 3.5g | Cukr: 16.9g | Vitamin A: 35.8IU | Vitamín C: 0.1mg | Vápník: 20.4mg | železo: 0.7mg | Hořčík: 31mg | Fosfor: 50.5mg | zinek: 0.4mg

Přísady a náhražky

K přípravě tohoto receptu potřebujete jen pár jednoduchých ingrediencí. Zde je návod, jak je vybírat a obměňovat.

• 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.
• Vařící voda – This helps to soften the dates, allowing them to blend into a smooth, sticky paste which is essential for forming the macaroon dough.
• Neslazený kakaový prášek – This ingredient brings a rich chocolate flavor to the macaroons without adding any extra sugar. Cacao powder is a fine substitute.
• Burákové máslo – 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.
• Sušený kokos – 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)

Carininy tipy na pečení

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.
• Varianta bez ořechů – 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.
• Změňte chuť – 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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