Because Gemma is just plain awks… and everyone else who’s ever featured is so awkward to watch? Never mind. Can’t WAIT to bake these later today! Well I put all the wrong amounts of ingredients in because I am from Canada….and they are still delicious….so I will work it out next time…lol the coconut is 200 grams and the sweetened condensed milk is 300 grams….I’m a little miffed (AT MYSELF) for not figuring it out first….everybody is eating them thanks Laura…I also wonder why you are not fat with all this delicious food you make? To get this complete recipe with instructions and measurements, check out my website: Official Facebook Page: Video taken from the channel: Laura in the Kitchen, Recipe here: Stephanie Jaworski of demonstrates how to make Coconut Macaroons. These cupcakes look absolutely amazing! Thanks in advance. ▶ Subscribe for more videos ▶Instagram: Disappointing result with the egg sugar mixture oozing out at the bottom…and after consulting other recipes for macaroons it would appear that the egg whites must be beaten stiffly as opposed to merely “whisking them together for a few minutes”. soft on the inside and bit of crunch on the side. In the Philippines, we call it Coconut Macarons. :) I can’t believe I finally know how to make these. I make these with just 2 ingredients… Condensed Milk and Coconut… Yum I’ll have to try this way though when I don’t have condensed milk! I took them to a reception and they were gone in a flash! ( Log Out /  On low heat over the stove top, melt 1/2 cup dark chocolate chips. Bake for 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. My first batch turned into little golf balls. Everyone loved it. Keep on cooking my friend we need yr sense of humour even in food to help us in this crazy world we live in. Stir in condensed milk, and vanilla extract and mix until blended. Hi hun, I am taking time off youtube as I gave birth to my second baby boy on the 30th June, he was premature and it was via emergency c section. These coconut macaroons are extremely easy to make and they’re also gluten free. Add in 1 packet SPLENDA® Naturals Stevia Sweetener and 1/2 teaspoon meringue powder. Very detailed as usual.You make no shortcuts.Wondering what I can make with the egg yolks. Wish all the best. just perfect. Celebrate the arrival of spring with Coconut Macaroon Cupcakes topped with dark chocolate, toasted coconut and whipped cream. This year, I’ll be making recipes that incorporate SPLENDA® Naturals and Sweetener Products. ▶Pinterest: They’re popular for Christmas and are also a popular Passover recipe because they’re unleavened. Your voice can’t choose a tone. How much would go into the cupcakes and then the frosting? xx. Ingredients 1-1/3 cups sweetened shredded coconut 1/3 cup sugar 2 tablespoons all-purpose flour 1/8 teaspoon salt 2 large egg whites, room temperature. You just made my day!! Change ), You are commenting using your Google account. Evenly spread coconut flakes into a single layer. For those of us who are not professionals, decorating instructions would be greatly appreciated. I just discovered your channel, a couple of weeks ago, and I need to say that I LOVE IT.I love cooking and I love youtube cooking channels, but yours is just so light and funny and cozy.I watch a bunch of videos when I feel sad, it brightens my day every time.So thank you very much for sharing all those tips and little moments wih us. Thank you for a yummy recipe! Fill in your details below or click an icon to log in: You are commenting using your account. All images and content are copyright protected. Happy Birthday to you Saly! I remember these were a real treat as coconut was really expensive at the time. Something in them causes her mouth to swell. I followed exact measuments and each n every step as it was shown and it turned out amazing. Yum. Commentdocument.getElementById("comment").setAttribute("id","a5e7c3f722ac819195361ff1db800ffe");document.getElementById("aba0a654f3").setAttribute("id","comment"); Save my name, email, and website in this browser for the next time I comment.

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