Large batch, modified:
1 can (400mL) | coconut milk (full fat) (TJ's) | 660 |
~2tbsp | coconut oil (optional. I like it) | 260 |
1 packet | stevia (TJ's) | 0 |
1 tsp | vanilla extract | |
pinches | salt | |
stir above together | ||
3 cups (216g) | shredded coconut (1 bag) | 1584 |
3 tbsp (31g) | coconut flour (Costco) | 77 |
Mix above together and make ~32 macaroon balls with a small ice cream scoop. | ||
375 degrees (my oven actual reached 350) convection for 15 minutes. Open door right away when they are adequately browned. YMMV. Just watch the browness through the oven door so not to over bake. | ||
80 calories/macaroon |
這是根據下麵食譜改良的,增大了成品量(三倍量),但是代糖量沒變(也就是稀釋三倍),也沒另加糖漿。我自己覺得夠甜。但是並不很受老美朋友歡迎,據說覺得不夠甜。我喜歡濃濃的椰子香味。
http://chocolatecoveredkatie.com/2011/09/26/four-minute-coconut-macaroons/
在FB上找到一張過去的照片:
再加一張,今晚剛做的。像窩窩頭嗎?