coconut desserts

These dark Chocolate Coconut Macaroons have a rich dark chocolate and coconut flavor. They&#039;re made with unsweetened coconut and almond butter, and without condensed milk or eggs. Plus you can bake or no-bake them - your choice! Healthy, delicious, Gluten-free, Vegan and Paleo.

Chocolate Coconut Macaroons

(92 grams) unsweetened shredded coconut

almond butter

cacao powder

(23 grams) coconut oil

(5 grams) vanilla extract

fine himalayan salt

(69 grams) semisweet mini chocolate chips (or chocolate bar chopped into small pieces)

(100 grams) semisweet mini chocolate chips

Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it&#039;s formed so the chips don&#039;t melt.

Using a 1 1/2 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.

Baking is optional - If you&#039;re baking these, preheat the oven to 350°F and bake for about 10 minutes or until the bottom and edges start to turn darken. Allow them to cool on a wire rack, then refrigerate for 20 minutes to chill. If you&#039;re not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.

If dipping the macaroons in chocolate, melt chocolate using a double boiler or microwave. Dip the bottoms in the melted chocolate and return to the lined baking sheets, then drizzle some more on top. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Optinal  - dipping and drizzling:

https://www.youtube.com/watch?v=OXZ2hbOUo2Q

We’re making the best tasting Chocolate Coconut Macaroons recipe without condensed milk or eggs that is easy and healthy, no bake or bake - your choice! Chewy, moist and full of chocolate chips on the inside and irresistible when dipped in chocolate. This recipe is Gluten-free, Vegan, Keto and Paleo friendly - made with dark chocolate, cocoa powder, chewy coconut flakes and other nutritious ingredients.

📝 Written recipe → https://livinghealthywithchocolate.com/paleo-dark-chocolate-macaroons-egg-dairy-gluten-grain-free/

► Other recipes mentioned in the video:
📝 Flourless Chocolate Chip Cookies → https://livinghealthywithchocolate.com/flourless-chocolate-chip-cookies-gluten-free-paleo/
📝 Vanilla Extract Recipe → https://livinghealthywithchocolate.com/how-to-make-vanilla-extract-and-vanilla-powder/

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🛒 SHOP PRODUCTS + INGREDIENTS USED:
Cookie scoop: https://amzn.to/2JvbOLp
Vegan chocolate chips: https://amzn.to/37ZIsgm
Raw cacao powder: https://www.santabarbarachocolate.com/rainforest-bulk-cocoa-powder/?utm_source=sando&utm_campaign=sando-p7

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#chocolatecoconutmacaroons #chocolatemacaroons #coconutmacaroons #livinghealthywithchocolate

The BEST Chocolate Coconut Macaroons you have ever tasted (Easy & Healthy!)

This spectacular ice-cream dessert featuring chocolate, strawberries and Cherry Ripe only takes 20 minutes to prepare.

Cherry Ripe ice-cream cake

choc ripple biscuits

butter, melted

85.00 gm desiccated coconut, toasted

x 2-litre tubs strawberries and cream ice-cream

fresh or frozen pitted cherries

125.00 ml strawberry topping

165.00 ml chocolate Ice Magic

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5604881480001&=domain=taste

5348771529001-5604881480001

These Keto Coconut Macaroons are deliciously sweet, coconutty and good to the last bite. Best of all, they're gluten free and low carb!

Keto Coconut Macaroons

Flour

Unsweetened Shredded Coconut

vanilla extract

Butter

Swerve

Preheat  an  oven  to  400F.  Line  a  9  x  13  cookie  sheet  with  parchment  paper  and  set  aside.&nbsp;

In  a  large  bowl,  mix  together  almond  flour,  coconut,  coconut  oil  or  butter,  and  vanilla  extract  and  set  aside.&nbsp;

Using  the  whisk  attachment  on  your  stand  mixer,  beat  together  the  egg  whites  and  Swerve until  stiff  peaks  form.&nbsp;

Gently  fold  the  egg  whites  into  the  almond  flour  mixture.&nbsp; &nbsp;

Spoon  the  mixture  onto  the  cookie  sheet  to  get  10-12  scoops.&nbsp;

Bake  for  15-16  minutes  until  the  coconut  tops  start  to  brown  lightly.&nbsp; &nbsp;&nbsp;

Remove  from  oven  and  let  cool  before  removing  from  the  cookie  sheet.&nbsp;

https://mediavine-res.cloudinary.com/video/upload/t_original/v1584981006/tw6yxkqqokabsm4f385g.mp4

These Keto Coconut Macaroons are gluten-free, vegetarian, and low carb. Who knew a sweet treat could taste so good and still be healthy?

Keto Coconut Macaroons 32 seconds

This moist Lemon-Coconut Almond Cake is the perfect gluten-free, dairy-free dessert everyone will love. The perfect cake for any occasion!

Coconut-Lemon Almond Cake Recipe

coconut

Nonstick cooking spray

almond flour,

granulated sugar (or monk fruit sweetener*)

lemons

eggs (whites and yolks separated, at room temperature)

egg whites (at room temperature)

almond extract

fine sea salt

coconut flakes

Almond extract

Almond Flour

Egg white

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour with almond flour.

In a small bowl, combine the granulated sugar and zest 2 of the lemons. Rub the sugar and zest together to release the essential oils. Set aside 2 tablespoons of the lemon sugar to add to the egg whites.

In a large bowl, whisk together the egg yolks and the remaining lemon sugar.

Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract, the almond extract, and the salt and set aside.

In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.

Sprinkle in the reserved 2 tablespoons of lemon sugar, and continue to beat the egg whites until they hold high peaks, 3 to 4 minutes.

With a flexible rubber spatula, stir in about one-quarter of the egg whites to the egg yolk mixture (no need to be gentle here).  Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, but only partially.

While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter.  Be gentle!

Pour the batter into the prepared pan and shimmy until the batter is level.

Bake the cake for 30 to 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.

Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely.

When ready to serve, spread the whipped coconut cream over the top of the cake and sprinkle with the toasted coconut. Cut into 12 slices and serve right away.

A fantastic recipe!  Strong almond, lemon and coconut flavors.  Very moist and light.  A winner for family and guests!
Thank you!
(I followed the recipe exactly)

this was perfection!  took it to share with a neighbor who is recently gluten free - she couldn't believe it tasted so good and fresh.  a little labor intensive but worth it!  thank you

Loved this ! Made it with my daughter and sprinkled raspberries over the top when done. I love when dessert is not so sugary sweet like this one. Will make again for sure.

Wow! This was so tasty and very easy to make! I eat a (mostly) anti inflammatory diet, so this was a real treat! I have yet to come across a decent dessert cake that has great taste and texture. The combination of the lemon &amp; coco whip was so lovely. I made the recipe exactly as written. I made this for Easter and the rest of my family loved it as well. There was no leftovers! I will definitely be making this again and again.

Made this for Easter and it was so delicious!

This is a keeper!  Nice lemony flavor and great texture.  I did not use the coconut cream topping, but made a simple glaze with powdered sugar and lemon juice.  Topped with raspberries, it was the perfect ending to an Easter dinner.

Delicious! I made this for Easter dessert, and my husband ate a third of the cake, he liked it so much! It reminds me of an olive oil cake. I really enjoyed the almond flavoring. We couldn’t find Cocowhip at our grocery, so we used whipped coconut cream from the can, and it came out great! Thank you for yet another excellent recipe!

Made this today for Easter dinner. Refreshing and tasty. I used sliced strawberries instead of the coconut for the top. I would make it again!

I made this for Easter and everyone loved it! Even my picky 8 year old. I followed the recipe as written and it was delicious.

I am not a baker.. to the point where we all prefer I just don’t do it lol I was feeling motivated to bake something for Easter. This was super easy and it turned out amazingly! My family raved about it. Definitely going to make this again. We added fresh blackberries on top. As always, Skinnytaste never disappoints!

Love the cake. Not really sure whether I like the whipped coconut cream (we don't have pre-whipped coconut in my country). Maybe next time I will make it with a lemon infused whipped cream from cows cream.

Coconut and salted caramel are a flavor match made in heaven and you&#039;ll be obsessed with these Coconut Doughnuts with Salted Caramel Icing. They&#039;re baked, easy to make, and a fun breakfast treat or tasty dessert.

Coconut Donuts with Salted Caramel Icing

all-purpose flour

sugar

tsp baking powder

salt

eggs

milk

tsp coconut extract

Tbsp coconut oil (or unsalted butter), (melted)

coconut, (divided)

Salted Caramel Icing ((recipe below))

Tbsp sugar

water

heavy cream

tsp vanilla extract

tsp salt

Tbsp unsalted butter, (room temperature)

confectioners' sugar

Tbsp whole milk

Pre-heat oven to 325 degrees and spray a donut pan with cooking spray.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate small bowl, lightly whisk eggs. Whisk milk, coconut extract, and melted coconut oil or butter into the eggs, until combined.

Stir the wet ingredients into the dry ingredients, taking care not to over-mix. Gently fold in 1/2 cup coconut.

Fill each cavity in donut pan about ¾ of the way with batter. I recommend putting the batter in a plastic bag and cutting off the corner to pipe it into the pan (you can also use a pastry bag).

Bake donuts for 8-10 minutes, until they&#039;re light and springy to the touch. Let cool in the pan for a few minutes and then remove to cool completely on wire rack. If you only have a 6-cavity donut pan, repeat with remaining batter.

Put the remaining ¼ cup coconut on a small baking sheet and toast for a few minutes, until it&#039;s lightly golden, stirring after a minute. Keep a close eye on the coconut as it will burn quickly.  If you prefer, you can put it in the oven at 325 degrees for 5-10 minutes, checking frequently and stirring occasionally.

Frost donuts with salted caramel icing and immediately sprinkle with toasted coconut.

In a small saucepan set over medium heat, stir together granulated sugar and water.

Let mixture come to a simmer and let it simmer until it reaches a dark amber color (keep a close watch on the mixture as it can burn quickly).

Remove from heat and immediately stir in heavy cream, vanilla extract, and salt, until the mixture is smooth. Remove to separate bowl and let cool completely.

In the bowl of a stand mixer with paddle attachment (or in a large mixing bowl with an hand mixer), beat butter on medium speed until it&#039;s light and fluffy. Lower mixer speed and beat in confectioner&#039;s sugar, until fully combined.

Beat milk into mixture and pour in cooled caramel sauce. Beat until frosting is light and airy.

Salted Caramel Icing

I have had these and I can tell you that they are YUMMY…you should try them too!!

Top 5 coconut desserts recipes from across the web

The most viewed coconut desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Coconut Macaroons

Cherry Ripe ice-cream cake

Keto Coconut Macaroons

Coconut-Lemon Almond Cake Recipe

Coconut Donuts with Salted Caramel ...

Top 5 coconut desserts recipes from across the web

The most viewed coconut desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Coconut Macaroons

Cherry Ripe ice-cream cake

Keto Coconut Macaroons

Coconut-Lemon Almond Cake Recipe

Coconut Donuts with Salted Caramel ...

The most viewed coconut desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine