Food recipes
Macaroons
Macaroons Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, walnuts, english oats salt, table oil, olive, salad or cooking beverages, ovaltine, classic malt powder s...
Macaroons
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
oats
salt, table
oil, olive, salad or cooking
beverages, ovaltine, classic malt powder
syrup, maple, canadian
vanilla extract
Directions:
Preheat oven to 350F.
Spread 2 1/2 cups coconut and walnuts on separate baking sheets.
Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes.
Bake walnuts until lightly toasted, 8 to 10 minutes.
Set toasted coconut and walnuts aside; keep separate.
Place remaining 3/4 cup raw coconut in shallow bowl; set aside.
Lightly brush two baking sheets with oil or line with parchment paper; set aside.
Put oats in a food processor and pulse on/off 6 times.
Transfer oats to large bowl and add toasted coconut and salt.
In food processor, process walnuts to a paste.
Add oil, barley malt, maple syrup and vanilla and process until blended and smooth.
Add wet ingredients to dry and mix well.
Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut.
Place cookies on prepared baking sheets, spacing 2 inches apart.
Bake until bottoms are lightly browned, about 15 minutes.
(Dont overcook; macaroons should be moist and chewy.)
Transfer cookies to wire racks to cool.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
oats
salt, table
oil, olive, salad or cooking
beverages, ovaltine, classic malt powder
syrup, maple, canadian
vanilla extract
Directions:
Preheat oven to 350F.
Spread 2 1/2 cups coconut and walnuts on separate baking sheets.
Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes.
Bake walnuts until lightly toasted, 8 to 10 minutes.
Set toasted coconut and walnuts aside; keep separate.
Place remaining 3/4 cup raw coconut in shallow bowl; set aside.
Lightly brush two baking sheets with oil or line with parchment paper; set aside.
Put oats in a food processor and pulse on/off 6 times.
Transfer oats to large bowl and add toasted coconut and salt.
In food processor, process walnuts to a paste.
Add oil, barley malt, maple syrup and vanilla and process until blended and smooth.
Add wet ingredients to dry and mix well.
Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut.
Place cookies on prepared baking sheets, spacing 2 inches apart.
Bake until bottoms are lightly browned, about 15 minutes.
(Dont overcook; macaroons should be moist and chewy.)
Transfer cookies to wire racks to cool.