Coconut Chai Macaroons Recipes
RAW COCONUT CHAI TEA MACAROONS
Paleo, Grain Free, Gluten Free, Vegan, Vegetarian, Dairy Free, Refined Sugar Free
Provided by Katie at WHOLELOVELYLIFE.COM
Categories Snacks + Treats
Time 10m
Yield 12 macaroons
Number Of Ingredients 6
Steps:
- In a coffee grinder or with a mortar and pestle grind/crush tea to a powder. You may still have some larger pieces of tea and that is ok.
- Add coconut butter, shredded coconut, sea salt, chai tea, coconut oil and raw honey to a food processor and process until well mixed.
- Use a cookie scoop or spoon to scoop equal sized macaroons on a parchment lined pan.
- Allow to set in the refrigerator for 15-30 min.
VANILLA CHAI COCONUT MACAROONS
Vanilla Chai Coconut Macaroons are a spin on the classic coconut macaroon. They're sweetened with honey and infused with extra vanilla and the warmest blend of chai spices. The toasted coconut mounds are dipped in a rich dark chocolate and finished with a sprinkling of flaky sea salt. Perfect for an easy and quick spring dessert!
Provided by Dana King
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper. In a mixing bowl, beat the egg whites until you have medium-firm peaks. Mix in the honey, vanilla, salt and spices. Fold in coconut. If liquid is weeping and pooling at the bottom of the bowl, add one tablespoon of flour at a time until mixture holds together but still moist. You may not need the entire 1/4 cup.
- Form heaping mounds of about 2 tablespoons of the coconut mixture onto the prepared sheet pans, placing about 2 inches apart. Bake for 12 to 15 minutes, until lightly browned on top and bottom. Remove from the oven and let cool completely. While the macaroons rest, melt the chocolate over a double boiled or in the microwave.
- One by one, dip the macaroons into the melted chocolate. Use a fork to gently lift the macaroons out of the chocolate and transfer to a sheet of wax paper or parchment paper. Once all the macaroons have been dipped, using a fork drizzle chocolate over the macaroons and finish with a sprinkling of maldon sea salt. Let the macaroons sit until the chocolate is set and enjoy!
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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2011-11-11 Whip the egg whites and salt until they make firm peaks. Fold the egg whites into the coconut mixture. Place tablespoon-size rounds of batter onto the prepared baking sheet lined, and sprinkle liberally with the chai spices. Bake until golden brown, 20 to 25 minutes. Cool and serve. My Private Notes Add a Note WATCH Watch how to make this recipe.
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Category DessertTotal Time 35 mins
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