Çikolatalı Hindistan Cevizli Makaronlar (Sağlıklı, Şeker İlavesiz, Yumurtasız)

Bunlar Çikolatalı Hindistan Cevizli Makaronlar are healthy sugar-free macaroons with a classic coconut taste and made with no gluten, no eggs, no dairy, and no flour!

İçindekiler

+ Daha Fazlasını Görüntüle- Daha Az Göster

Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!

Chocolate Coconut Macaroon

Bunlar Çikolatalı Hindistan Cevizli Makaronlar are healthy sugar-free macaroons with a classic coconut taste and made with no gluten, no eggs, no dairy, and no flour!

5 itibaren 2 oy

Print Değerlendirme İndirim Kayıtlı!

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Hazırlama Süresi: 10 dakika dakika

Cook Zaman: 12 dakika dakika

15 dakika dakika

Toplam zaman: 37 dakika dakika

Ders: Tatlı, Atıştırmalık

Mutfak: Amerikan

porsiyon: 10 kurabiye

Kalori: 144 kcal

Yazar: Carine Claudepierre

Pişirme ModuEkranınızın kararmasını önleyin

1x2x3x

malzemeler

ABD Geleneksel - metrik

• ▢ 10 Pitted Medjool Dates - (note 1) or 6.3 oz./180g weighted pitted
• ▢ ⅓ Fincan kaynamış su - (note 2) cool down 10 minutes at room temperature
• ▢ 2 yemek kaşığı Şekersiz kakao tozu - (not 3)
• ▢ 2 yemek kaşığı Fıstık ezmesi - (not 4)
• ▢ 1 Fincan Kurutulmuş Hindistan Cevizi - (not 5)

talimatlar

• 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.

notlar

Notlar 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.

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

Notlar 3: Cacao powder works as well.

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

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

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

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

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Beslenme

Porsiyon: 1kurabiye | Kalori: 144kcal | Karbonhidratlar: 21.3g | Protein: 1.9g | Şişman, yağ: 7.3g | Doymuş yağ: 5.3g | Doymamış yağ: 0.5g | Tekli Doymamış Yağ: 1.1g | Sodyum: 4.1mg | Potasyum: 246.3mg | Lif: 3.5g | Şeker: 16.9g | A vitamini: 35.8IU | C vitamini: 0.1mg | Kalsiyum: 20.4mg | Demir: 0.7mg | Magnezyum: 31mg | Fosfor: 50.5mg | çinko: 0.4mg

Malzemeler ve Değişiklikler

Bu tarifi yapmak için sadece birkaç basit malzemeye ihtiyacınız var. İşte bunları nasıl seçeceğiniz ve değiştireceğiniz.

• 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.
• kaynamış su – This helps to soften the dates, allowing them to blend into a smooth, sticky paste which is essential for forming the macaroon dough.
• Şekersiz kakao tozu – This ingredient brings a rich chocolate flavor to the macaroons without adding any extra sugar. Cacao powder is a fine substitute.
• Fıstık ezmesi – 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.
• Kurutulmuş Hindistan Cevizi – 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'in Pişirme İpuçları

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.
• Fındıksız Seçenek – 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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