Coconut Chai Macaroons Recipes

RAW COCONUT CHAI TEA MACAROONS

Raw Coconut Chai Tea Macaroons image

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

Ingredients

½ coconut butter/coconut mana
1½ cup shredded coconut
⅛ tsp sea salt
1 Tbsp wild foods chai tea #1 or your favorite chai tea
2 Tbsp coconut oil
2 Tbsp raw honey

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 image

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

Ingredients

4 egg whites
1/3 c. honey
2 tsp. vanilla
1/4 tsp. salt
10oz. unsweetened flaked coconut (about 5 cups)
1/8 tsp. ground cardamom
1/2 tsp. powdered ginger
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 c. whole wheat pastry flour
10 oz. bittersweet chocolate (wafers, chips or chopped)
Maldon sea salt flakes

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

Coconut Macaroons image

Provided by Ina Garten

Categories dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

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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