Aip Coconut Macaroon Kisses Food

COCONUT MACAROONS OR MACAROON KISSES

Steps:

• Preheat oven to 325 degrees. Line baking sheet with foil grease and flour foil.
• In bowl combine all ingredients and mix well.
• Drop by rounded teaspoons onto baking sheet. Lightly flatten each wit ha spoon.
• Bake 15-17 minutes. Remove from pan (if you let them cool on pan they will stick).
• To make macaroon kisses Prepare as directed and press a solid milk chocolate candy piece in the center of each cookie while still hot.

AIP COCONUT MACAROON KISSES

Steps:

• Preheat the oven to 350°F.
• Beat yolks and erythritol until foamy.
• Add in the sweet potato starch and keep on mixing well until creamy.
• Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
• Add in the whites, mix well and lastly add in the coconut flour.
• When the batter is smooth and rather solid, transfer it into a pastry bag.
• Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
• Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
• When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
• Blend the dried prunes together with the coconut milk until creamy.
• Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
• Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!

AIP COCONUT MACAROON KISSES

Steps:

• Preheat the oven to 350 F.
• Beat yolks and erythritol until foamy.
• Add in the sweet potato starch and keep on mixing well until creamy.
• Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
• Add in the whites, mix well and lastly add in the coconut flour.
• When the batter is smooth and rather solid, transfer it into a pastry bag.
• Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
• Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
• When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling
• Blend the dried prunes together with the coconut milk until creamy.
• Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
• Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!

COCONUT KISSES

Steps:

• Beat egg whites until they stand in peaks.
• Gradually add sugar, beat again until stiff.
• Carefully fold in coconut.
• Drop by teaspoonful on a cookie sheet covered with parchment paper and sprayed with veggie spray.
• Bake in a 250°F oven for 25 minutes.
• Do not preheat oven.

BESITOS DE COCO (COCONUT KISSES)

Steps:

• Preheat oven to 350°F.
• Grease a cookie sheet.
• In a bowl, thoroughly mix all ingredients together into a dough.
• Place the dough in a decorating bag and use the biggest star tip you can find. In a circular form make 24 individual cookie cakes . Bake until golden brown. 9-12 minutes.
• Opcional* -- drizzle this awesome cookie cakes with melted semisweet chocolate for beautiful presentation and flavor.

COCONUT KISS

Steps:

• Blend all ingredients in a blender or food processor for just some seconds.
• When mixing for too long the cream will become butter.
• I know what I am talking about.

MACAROON KISSES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 3-2/3 cups coconut. Cover and refrigerate for 30 minutes or until easy to handle. , Roll into 1-in. balls, then roll in remaining coconut. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are lightly browned. , Immediately press a chocolate kiss into the center of each cookie. Cool for 1 minute before removing to wire racks.