Macarons cu ciocolată și nucă de cocos (sănătoase, fără zahăr adăugat, fără ouă)

Acestea Macarons cu ciocolată și nucă de cocos are healthy sugar-free macaroons with a classic coconut taste and made with no gluten, no eggs, no dairy, and no flour!

Cuprins

+ Vezi mai multe- Vezi mai puțin

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Chocolate Coconut Macaroon

Acestea Macarons cu ciocolată și nucă de cocos are healthy sugar-free macaroons with a classic coconut taste and made with no gluten, no eggs, no dairy, and no flour!

5 de la 2 voturi

Recenzie Economisește Salvat!

Ponderea pe Facebook Partajare prin SMS Pin Salvați în e-mail

Timp de pregatire: 10 minute min

Timp de gătit: 12 minute min

15 minute min

Timpul total: 37 minute min

Curs: Desert, Gustare

Bucătăria: american

porţii: 10 fursecuri

calorii: 144 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 10 Pitted Medjool Dates - (note 1) or 6.3 oz./180g weighted pitted
• ▢ ⅓ ceaşcă Apa fiarta - (note 2) cool down 10 minutes at room temperature
• ▢ 2 linguri Pudră de cacao neîndulcită - (nota 3)
• ▢ 2 linguri Unt de arahide - (nota 4)
• ▢ 1 ceaşcă Nucă de cocos disecată - (nota 5)

Instrucțiuni

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Set it aside.
• 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.

notițe

Notă 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.

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

Notă 3: Cacao powder works as well.

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

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

Modul cuptorEu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15 °C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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

Ponderea pe Facebook Rețetă Pin

Nutriţie

servire: 1fursec | calorii: 144kcal | Carbohidrați: 21.3g | Proteină: 1.9g | Gras: 7.3g | Grăsime saturată: 5.3g | Grăsimi polinesaturate: 0.5g | Grasime monosaturata: 1.1g | Sodiu: 4.1mg | Potasiu: 246.3mg | Fibră: 3.5g | Zahăr: 16.9g | Vitamina A: 35.8IU | Vitamina C: 0.1mg | Calciu: 20.4mg | fier: 0.7mg | Magneziu: 31mg | Fosfor: 50.5mg | Zinc: 0.4mg

Ingrediente și înlocuiri

Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.

• 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.
• Apa fiarta – This helps to soften the dates, allowing them to blend into a smooth, sticky paste which is essential for forming the macaroon dough.
• Pudră de cacao neîndulcită – This ingredient brings a rich chocolate flavor to the macaroons without adding any extra sugar. Cacao powder is a fine substitute.
• Unt de arahide – 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.
• Nucă de cocos disecată – 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)

Sfaturile de copt ale lui Carine

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.
• Opțiune fără nuci – 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.

Mai multe rețete de fursecuri

Macarons vegani

Fursecuri cu nucă de cocos fără coacere

Biscotti sănătoși

Almond Christmas Cookies