Comments on: Eggless Coconut Cookies | Eggless Macaroons Recipe http://34.233.61.50/desserts/eggless-coconut-cookies-eggless-macaroons-recipe.html?utm_source=rss&utm_medium=rss&utm_campaign=eggless-coconut-cookies-eggless-macaroons-recipe ...adding a pinch of Spice to your life! Mon, 09 Mar 2020 16:47:46 +0000 hourly 1 By: anuja http://34.233.61.50/desserts/eggless-coconut-cookies-eggless-macaroons-recipe.html/comment-page-1#comment-3068207 Wed, 13 Nov 2019 21:43:57 +0000 https://34.233.61.50/?p=4706#comment-3068207 In reply to Richard Landuyt.

Hi Richard,

Great tip on using the sweetened coconut and drying it up in the microwave.

Regards to the yogurt, we have honestly never tried it but would be afraid that the yogurt would separate and the macaroons would end up looking like pancakes…but let us know if you do end up experimenting.

Happy Cooking!

]]> By: Richard Landuyt http://34.233.61.50/desserts/eggless-coconut-cookies-eggless-macaroons-recipe.html/comment-page-1#comment-3063297 Thu, 17 Oct 2019 22:13:00 +0000 https://34.233.61.50/?p=4706#comment-3063297 I have made three batches of these macaroons and discovered the aquafaba works but DON’T be timid about working it into the rest of the ingredients. After watching the video four times I notices the mixture was NOT loose or liquidy, it held together after being scooped out onto the baking sheet. My first attempt resulted in pancakes! the taste was wonderful, but pancakes!!!

One 15oz can of garbanzos has about 3/4 cup liquid. More than enough to experiment around with.

Still not sure what the whipping cream (or yogurt as I tried in one batch) is supposed to do. Anybody have any idea?

]]> By: Richard Landuyt http://34.233.61.50/desserts/eggless-coconut-cookies-eggless-macaroons-recipe.html/comment-page-1#comment-3063269 Thu, 17 Oct 2019 18:21:25 +0000 https://34.233.61.50/?p=4706#comment-3063269 Can’t find almond flour? No problem. Measure out 1 cup almonds into a bowl and pour boiling water over them, let stand for ten to fifteen minutes and cool just enough to handle. Pinch each almond between your thumb and index finger. The skins will slide right off. Spread out the almonds on a microwave safe plate and zap for two (2) minutes, mess the about and zap for another two minutes. If they don’t seem quite dry enough reshuffle and zap for one minute. Let cool completely and DON’T be tempted to eat them all as I did the first time round. Use your food processer to alternately chop and grind to the fineness you desire and you have almond flour.

]]> By: Eggless Coconut Cookies | Eggless Macaroons | Show Me The Curry Dessert Recipe | Recipecreek http://34.233.61.50/desserts/eggless-coconut-cookies-eggless-macaroons-recipe.html/comment-page-1#comment-3062826 Tue, 15 Oct 2019 20:40:26 +0000 https://34.233.61.50/?p=4706#comment-3062826 […] Eggless Coconut Cookies | Eggless Macaroons Recipe […]

]]> By: Richard Landuyt http://34.233.61.50/desserts/eggless-coconut-cookies-eggless-macaroons-recipe.html/comment-page-1#comment-3062686 Tue, 15 Oct 2019 01:48:41 +0000 https://34.233.61.50/?p=4706#comment-3062686 In reply to alkadixit.

Indistinguishable from the traditional egg white merengue.

If you like to “experiment” as I do, go online to find out how to make your own almond flour directly from almonds OR as a byproduct of making almond milk. I feel two more experiments coming on!!

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