If you’ve been watching food blogs, or checked out any pastry shops in the last few years, you will know that french macarons have made it big!Not to be confused with macaroons, the traditional super sugary, coconut ball cookies.
To combine the two, I’ve come up with a fun and quick recipe. All you will need is a bag of your favorite Coco-roons (I’m using strawberry pb&j flavor), a can of full fat coconut milk that has been in the fridge for a few hours, and some fruit of your choice (sweetener optional.) If you would like to incorporate some spring into this recipe, some blueberries, or another seasonal fruit can be subbed for the strawberries I used.
Here’s what you will do:
Open your can of coconut milk and spoon out the hardened thick white layer (should take up about half the can) and place in a bowl. That’s the stuff you want.
Meanwhile take a few strawberries, or whichever fruit you’d like, and puree in a processor or blender.
Now, you will mix the cream from the coconut until it becomes thinner and has a whipped texture. A lot of people use stand mixers for this, but I just use a hand mixer. Took about 2 minutes.
Next, throw in your fruit, a drizzle of sweetener, and blend again. This results in a chunky, fruity, and slightly sweet whipped cream.
Slice your Coco-roon in half (horizontally) and fill with a big spoonful of your whipped cream. Set in the fridge for a few hours to thicken up and enjoy! These would also be great frozen, like a mini macaroon ice cream sandwich.
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