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Coconut and Almond Macaroons with Raspberry Cream Cheese Filling 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
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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

Coconut and Almond Macaroons with Raspberry Cream Cheese Filling

Rate this recipe
4 Votes
4
Desserts
0:40
Preparation
0:10
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the filling:
  • 1 pkg
    (250 g)
    cream cheese
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  • 1 cup
    (250 ml)
    Irresistibles frozen raspberries
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    170 g, PRODUCT OF U.S.A. OR MEXICO or 600 g, PRODUCT OF CHILE or 600 g


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    $3.99 ea.

    170 g, PRODUCT OF U.S.A. OR MEXICO or 600 g, PRODUCT OF CHILE or 600 g


  • 4 tablespoons
    (60 ml)
    unsalted butter
  • 2 tablespoons
    (30 ml)
    Irresistibles no-calorie sweetener
  • 1 teaspoon
    (5 ml)
    vanilla extract

  • For the cookies:
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  • 1/4 cup
    (60 ml)
    superfine almond flour
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  • 2 cups
    (500 ml)
    unsweetened coconut flakes
  • 1/4 cup
    (60 ml)
    Irresistibles sliced almonds
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  • 1 tablespoon
    (15 ml)
    vanilla extract
  • 5
    egg white
  • 1 tablespoon
    (15 ml)
    melted butter
  • 1/4 cup
    (60 ml)
    Irresistibles no-calorie sweetener
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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