Coconut Cream Macaroons

If you’re a fan of coconut and creamy desserts, then these Coconut Cream Macaroons are a must-try treat. With their delightful combination of coconut, cream cheese, and chocolate, these macaroons are sure to satisfy your sweet tooth. Whether you’re baking them for a special occasion or simply indulging in a delicious dessert, these Coconut Cream Macaroons are guaranteed to be a hit. So, let’s dive into the recipe and create these delectable treats.

INGREDIENTS:

• 1 teaspoon vanilla
• 4 or 5 egg whites
• 1/4 teaspoon cream of tartar
• 9 ounces cream cheese
• 1 cup erythritol (or any preferred sweetener)
• 3 ounces heavy cream
• 1/8 teaspoon salt
• 18 ounces dried coconut
• Chocolate syrup (optional)

INSTRUCTIONS:

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. In a mixing bowl, whisk together the egg whites, cream of tartar, vanilla, and salt until frothy.
3. Gradually add the erythritol (or preferred sweetener) while whisking until well incorporated.
4. Add the dried coconut to the egg mixture and mix until all the coconut is coated and the mixture is well combined.
5. In a separate bowl, whisk together the cream cheese, heavy cream, and chocolate syrup (if using) until smooth and creamy.
6. Add the egg mixture to the cream cheese mixture and mix until all the ingredients are thoroughly combined.
7. Using a cookie scoop or spoon, portion out the macaroon mixture onto a baking sheet lined with parchment paper, spacing them apart to allow for spreading.
8. Bake the macaroons in the preheated oven for approximately 25 minutes or until golden brown on the edges.
9. Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

IMPORTANT POINTS:

• Make sure to beat the egg whites until frothy to incorporate air into the mixture, resulting in lighter macaroons.
• Adjust the sweetness by adding more or less erythritol (or preferred sweetener) according to your taste preferences.
• The addition of chocolate syrup is optional and can be omitted if desired.

TIPS:

• For added flavor and texture, you can dip the cooled macaroons in melted chocolate or drizzle chocolate on top.
• Store the Coconut Cream Macaroons in an airtight container at room temperature for up to a week, or in the refrigerator for longer shelf life.
• These macaroons can be enjoyed as a delightful snack, a dessert for special occasions, or even as a homemade gift for friends and family.

YIELD: This recipe yields approximately 24 Coconut Cream Macaroons, depending on the size of the portions.

In conclusion, these Coconut Cream Macaroons are a delightful and creamy treat that combine the flavors of coconut, cream cheese, and optional chocolate. With their golden exterior and soft interior, these macaroons are a perfect choice for coconut lovers and those with a sweet tooth.

Creating these macaroons is a straightforward process. Simply whisk together the egg whites, cream of tartar, vanilla, salt, and erythritol. Add the dried coconut and mix until well combined. In a separate bowl, whisk together the cream cheese, heavy cream, and chocolate syrup (if using). Combine the two mixtures, scoop them onto a baking sheet, and bake until golden brown.

Customize these macaroons to your liking by adding a drizzle of melted chocolate or omitting the chocolate syrup. These versatile treats can be enjoyed on their own, as a dessert for special occasions, or even as a homemade gift.

So, preheat your oven, gather the ingredients, and indulge in these Coconut Cream Macaroons. Experience the rich coconut flavor, the creamy texture, and the optional chocolate goodness in every bite. These macaroons are sure to bring joy and satisfy your cravings.