Sjokolade-kokosmakroner (sunne, uten tilsatt sukker, uten egg)

Disse Sjokolade-kokosmakroner 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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Chocolate Coconut Macaroon

Disse Sjokolade-kokosmakroner 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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Prep Tid: 10 minutter min

Cook Tid: 12 minutter min

15 minutter min

Total tid: 37 minutter min

Rett: Dessert, snacks

Opprinnelse: amerikansk

porsjoner: 10 cookies

Kalorier: 144 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 10 Utstenede Medjool-dadler - (note 1) or 6.3 oz./180g weighted pitted
• ▢ ⅓ cup Kokt vann - (note 2) cool down 10 minutes at room temperature
• ▢ 2 ss Usøtet kakaopulver - (merknad 3)
• ▢ 2 ss Peanøtt smør - (merknad 4)
• ▢ 1 cup Tørket kokosnøtt - (merknad 5)

Instruksjoner

• Forvarm ovnen til 180 °C. Kle en stor stekeplate med bakepapir. Sett den til side.
• 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.

Merknader

Merknader 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.

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

Merknader 3: Cacao powder works as well.

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

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

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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

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Ernæring

Visning: 1cookie | Kalorier: 144kcal | karbohydrater: 21.3g | Protein: 1.9g | Fett: 7.3g | Mettet fett: 5.3g | Flerumettet fett: 0.5g | Enumettet fett: 1.1g | Natrium: 4.1mg | kalium: 246.3mg | Fiber: 3.5g | Sukker: 16.9g | A-vitamin: 35.8IU | Vitamin C: 0.1mg | Kalsium: 20.4mg | Stryke: 0.7mg | Magnesium: 31mg | Fosfor: 50.5mg | Sink: 0.4mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Utstenede Medjool-dadler – 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.
• Kokt vann – This helps to soften the dates, allowing them to blend into a smooth, sticky paste which is essential for forming the macaroon dough.
• Usøtet kakaopulver – This ingredient brings a rich chocolate flavor to the macaroons without adding any extra sugar. Cacao powder is a fine substitute.
• Peanøtt smør – 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.
• Tørket kokosnøtt – 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)

Carines baketips

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.
• Mutterfritt alternativ – 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.
• Endre smaken – 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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