Chocolate Cinnamon Macarons

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 30

Nutritional value per serving:

Calories 82, total fat 5 G., saturated fats 4 G., proteins 1 G., carbohydrates 10 G., fiber 1 G., cholesterol 0 mg, sodium 48 mg, sugar 9 G.

These soft coconut cakes are made with cocoa powder, cinnamon, and freshly grated orange zest, which adds a fresh note that perfectly balances the sweetness of coconut and chocolate. The recipe is incredibly simple, yet the dessert is truly special.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Whites of 3 large eggs
0.5 cups of sugar
2 tablespoons cocoa powder
2 teaspoons cinnamon
1 tsp. grated orange zest
1/8 tsp salt
1/4 tsp vanilla extract
400 g sweet coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: coconut flakes, cocoa, eggs, cinnamon, Orange zest

Cooking the dish according to the recipe:

Preheat the oven to 160°C and line a baking sheet with parchment paper. In a large bowl, whisk the egg whites, sugar, cocoa powder, cinnamon, orange zest, salt, and vanilla extract until smooth; fold in the coconut.
Scoop 1 tablespoon of the coconut mixture into each macaron and place them on the prepared baking sheet, spacing them about 2.5 cm apart. Use your fingers to shape the macarons into pyramid shapes. Bake until golden brown around the edges, 20-25 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Categories:

recipe / Calorie content of prepared meals / Desserts / Cookie / Cakes / Food Network - recipes / American cuisine

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