DE  |  FR  |  IT
all recipes   Cakes, Cookies, Delicacies
 

Coconut macaroons, vegan

Method


Preheat the oven to 175 degrees Celsius. Put grated coconut in a blender and mix on the highest setting until the rasps disintegrate a little, are creamy and malleable. If the desiccated coconut is mixed too briefly, it will not be creamy and cannot be shaped well. However, do not mix too long, otherwise coconut butter will be created - this would be one step too much. Add maple syrup, coconut oil and vanilla powder and mix everything well.

Form small balls in your hands - then press the coconut macaroons together tightly. Then place on a baking sheet lined with baking paper - press a little on the baking sheet so that hemispheres are formed. Then bake for 8-10 minutes.

After baking, let the coconut macaroons cool completely. Melt the dark couverture in a water bath and dip the bases of the macaroons in chocolate. Let them rest on a draining rack or baking paper.

It is best to enjoy the macaroons within five days.

Rapunzel Products


314250 Coconut grated
1400025 Maple syrup grade A
1460370 Bourbon vanilla powder, HAND IN HAND
1006055 Coconut oil virgin, HAND IN HAND
1430785 Semisweet couverture, HAND IN HAND
HAND IN HAND

Fair trade and organic farming are central for Rapunzel


Foreign Distributors

We distribute our products around the world - our local partners are happy to help you.


Rapunzel Naturkost © 2021 • Imprint & privacy protectionPrint version