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Coconut and Almond Macaroons with Raspberry Cream Cheese Filling
2021-02-24
https://www.metro.ca/userfiles/image/recipes/macarons-noix-coco-amandes-fromage-creme-framboises-11507.jpg
PT40M
PT10M
PT50M
Preheat the oven to 375°F.Cover a 9 x 13 inch (23 x 33 cm) baking sheet with parchment paper and set aside.Combine the almond flour, coconut, sliced almonds, melted butter, and vanilla extract in a bowl.Whisk the egg whites and the Irresistibles sweetener until you get peaks.Gently fold the egg whites into the coconut mixture.Scoop the mixture onto the baking sheet to form 21 small disks.Bake for 11 to 17 minutes or until the cookies have browned a bit.Remove from the oven and let cool on the baking sheet before adding the topping.Filling :Using a hand mixer to combine the butter and Irresistibles sweetener in a large bowl for 2 minutes. Add the cream cheese and mix for another 2 minutes. Add the raspberries and vanilla extract. Mix for another few minutes or until everything is combined.Assemble your cookies by adding about 1 tablespoon of filling between each cookie.Source: L'imposteur culinaire
4
Metro
2
4
4
1
For the filling:
1 pkg (250 g) cream cheese
1 cup (250 ml) Irresistibles frozen raspberries
4 tablespoons (60 ml) unsalted butter
2 tablespoons (30 ml) Irresistibles no-calorie sweetener
1 teaspoon (5 ml) vanilla extract
For the cookies:
1/4 cup (60 ml) superfine almond flour
2 cups (500 ml) unsweetened coconut flakes
1/4 cup (60 ml) Irresistibles sliced almonds
1 tablespoon (15 ml) vanilla extract
5 egg white
1 tablespoon (15 ml) melted butter
1/4 cup (60 ml) Irresistibles no-calorie sweetener
Coconut and Almond Macaroons with Raspberry Cream Cheese Filling
4
Desserts
0:40
Preparation
0:10
COOKING
0:50
TOTAL TIME
Ingredients
-
For the filling:
-
1 pkg
(250 g)cream cheese
-
1 cup
(250 ml)Irresistibles frozen raspberries
-
4 tablespoons
(60 ml)unsalted butter
-
2 tablespoons
(30 ml)Irresistibles no-calorie sweetener
-
1 teaspoon
(5 ml)vanilla extract
-
For the cookies:
-
1/4 cup
(60 ml)superfine almond flour
-
2 cups
(500 ml)unsweetened coconut flakes
-
1/4 cup
(60 ml)Irresistibles sliced almonds
-
1 tablespoon
(15 ml)vanilla extract
-
5
egg white
-
1 tablespoon
(15 ml)melted butter
-
1/4 cup
(60 ml)Irresistibles no-calorie sweetener
Preparation
Preheat the oven to 375°F.
Cover a 9 x 13 inch (23 x 33 cm) baking sheet with parchment paper and set aside.
Combine the almond flour, coconut, sliced almonds, melted butter, and vanilla extract in a bowl.
Whisk the egg whites and the Irresistibles sweetener until you get peaks.
Gently fold the egg whites into the coconut mixture.
Scoop the mixture onto the baking sheet to form 21 small disks.
Bake for 11 to 17 minutes or until the cookies have browned a bit.
Remove from the oven and let cool on the baking sheet before adding the topping.
Filling :
Using a hand mixer to combine the butter and Irresistibles sweetener in a large bowl for 2 minutes. Add the cream cheese and mix for another 2 minutes. Add the raspberries and vanilla extract. Mix for another few minutes or until everything is combined.
Assemble your cookies by adding about 1 tablespoon of filling between each cookie.
Source: L'imposteur culinaire
Source :
Metro
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