Aip Coconut Macaroon Kisses Recipes

Steps:

• 1. Preheat oven to 350°F.
• 2. In mixer bowl, cream together butter, cream cheese & sugar on medium speed til light & fluffy. Beat in egg yolk & flavoring extract.
• 3. Sift together flour, baking power & salt; slowly add to first mixture, blending well. Stir in 3 cups coconut. Cover mixture & refrigerate about an hour, or until chilled & easy to handle.
• 4. Roll dough into balls, roll in remaining coconut.
• 5. Put on ungreased cookie sheets, about 2" apart. Bake @ 350°F for 10-12 minutes, til lightly browned. Remove from oven and immediately press a chocolate kiss into top of each cookie and sprinkle with coarse sugar.
• 6. Cool on pans for about 2-3 minutes, until chocolate kisses are slightly softened. Remove to wire rack to finish cooling....Enjoy!

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 3-2/3 cups coconut. Cover and refrigerate for 30 minutes or until easy to handle. , Roll into 1-in. balls, then roll in remaining coconut. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are lightly browned. , Immediately press a chocolate kiss into the center of each cookie. Cool for 1 minute before removing to wire racks.

Steps:

• 1. Line large cookie sheet with waxed paper. In large bowl, combine all ingredients except candy kisses; mix well.
• 2. Drop coconut mixture by rounded tablespoons onto waxed paper. Press 1 candy kiss into top of each.
• 3. Refrigerate 30 minutes or until firm.
• 4. NOTE: Original recipe called for 1/4 cup candied red cherries and 1/4 cup candied green cherries. I couldn't find them so I used the dried cherries.

Steps:

• Preheat the oven to 350°F.
• Beat yolks and erythritol until foamy.
• Add in the sweet potato starch and keep on mixing well until creamy.
• Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
• Add in the whites, mix well and lastly add in the coconut flour.
• When the batter is smooth and rather solid, transfer it into a pastry bag.
• Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
• Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
• When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
• Blend the dried prunes together with the coconut milk until creamy.
• Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
• Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!

Steps:

• Preheat oven to 325 degrees. Line baking sheet with foil grease and flour foil.
• In bowl combine all ingredients and mix well.
• Drop by rounded teaspoons onto baking sheet. Lightly flatten each wit ha spoon.
• Bake 15-17 minutes. Remove from pan (if you let them cool on pan they will stick).
• To make macaroon kisses Prepare as directed and press a solid milk chocolate candy piece in the center of each cookie while still hot.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle., Preheat oven to 350°. Shape into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar. Cool on pan 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.

Steps:

• Preheat the oven to 350 F.
• Beat yolks and erythritol until foamy.
• Add in the sweet potato starch and keep on mixing well until creamy.
• Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
• Add in the whites, mix well and lastly add in the coconut flour.
• When the batter is smooth and rather solid, transfer it into a pastry bag.
• Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
• Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
• When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling
• Blend the dried prunes together with the coconut milk until creamy.
• Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
• Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!