Are you disappointed that you’re missing a vegetable for your sambar recipe, or maybe you don’t want to run to the grocery store for that one carrot? Check out this easy sambar meal prep tip to make your life a little easier!
And why limit it to Sambar, if you have a family favorite recipe, prep ahead and meals will be a breeze then.
Just thinking of Coconut Macaroons gets that melt-in-your-mouth, warm feeling that is just so hard to shake off and there is no way out other than to pop one of those in your mouth.
We had, in one of our previous videos shown how to make Aquafaba and here, we go on and use it to make these delicious Coconut Cookies. If you are allergic to eggs or try and avoid it for any reason, here is a great eggless verion of these golden bites.
Coconut Macaroons have a crispy exterior and a soft inside that gives it that distinct and unique texture that makes sure you can’t stop at just one!
If you are okay with eggs and prefer to use them, try this recipe with egg whites or try our Macaroon with Cornflakes and Walnuts, you will not be disappointed with either of the recipes.
Desiccated Coconut – 1 cup
Almond Flour – 1/2 cup
Sugar – 1/3 cup
Coconut Oil – 2 Tablespoons
Heavy Whipping Cream – 1/4 cup
Vanilla Extract – 1 teaspoon
Whipped Aquafaba – 1.5 cups or as needed
Method:
1. Preheat oven to 350 degrees F (approx 180 degrees C).
2. In a big bowl, add in the dry ingredients – Desiccated Coconut, Almond Flour and Sugar and mix.
3. Add in the Coconut Oil and incorporate well.
4. Add in Heavy Whipping Cream and Vanilla Extract and mix well.
5. Fold in the Whipped Aquafaba very gently, little at a time.
6. Line a baking sheet with parchment paper.
7. Using an ice-cream scoop (or a spoon) drop batter onto baking sheet, leaving enough space in between.
8. Transfer the baking sheet into the oven and bake for 15-20 minutes. keep an eye on them – the edges should be golden brown.
9. Once done, take out and allow the cookies to cool down before digging in.
Tips:
1. 1/4 cup of Aquafaba liquid whips up to 1.5 cups Whipped Aquafaba.
2. Use 2 Egg Whites if you don’t want to use Aquafaba.
3. Store the Cookies in a air-tight container once they have TOTALLY cooled down.
There are a lot of people that just can’t handle eggs – be it the smell, allergies or just religious or moral preferences! It’s okay, we have this fabulous substitute that gives the recipe the lift and the lightness and pretty much replicates the properties and texture of an egg,
Use it for cakes, cookies, or in savory dishes, and you will not miss the egg at all. Infact, stay tuned and watch out for a Cookie Recipe coming up soon, where we use this Aquafaba.
Ingredients:
1 can Garbanzo beans
1/4 tsp Cream of Tarter
Method:
1. Strain the liquid into a bowl.
2. Save the Garbanzo Beans for another dish.
3. In the Liquid, add the Cream of Tarter.
4. Use either a hand blender or a stand alone mixer and whip the Liquid till it gets to the stiffness and the consistency needed for your recipe.
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
