Easy Vanilla Sugar Dusted Macaroon Trees Recipe :- These adorable Christmas cookies are made using coconut macaroons, and they’re really simple to create. They are produced entirely by hand in a single bowl, without the use of a mixer. The ingredients are combined, shaped into adorable little pyramids that resemble little evergreen trees, then baked. Confectioners’ sugar dusting serves as a snow substitute.
Easy Vanilla Sugar Dusted Macaroon Trees Recipe
These candies are devoid of gluten, dairy, and leavener (though they do include egg whites) and are loaded with sugar and shredded coconut. Get your tiny helpers to assist you in creating them, then arrange your forest of macaroons on a dish and watch it go quickly.
Ingredients
- 5 large egg whites
- 1 tablespoon vanilla extract
- 6 cups ( 8 ounces) shredded unsweetened coconut
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 4 ounces white chocolate, melted
- 22 Reese’s Peanut Butter Cups
- 1/2-1 cup powdered sugar
- 1/2 teaspoon vanilla bean powder (optional)
Instructions
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
Place the egg whites and vanilla extract in a large bowl and mix them together. Add the sugar, salt, and coconut, and stir until everything is well incorporated.
While working on the baking sheet that has been prepared, shape two tablespoons of the dough into trees that are approximately two inches tall.
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In order to make the point at the top, you should use your hands and your fingertips. It seemed to me that the more flawed they were, the cuter they were.
Bake for 12 to 14 minutes, or until the top is golden brown. Before moving the trees, allow them to sit on the baking sheet for at least fifteen minutes. After that, use a spatula to carefully remove the trees from the baking sheet.
Using caution, dip the bottom of each tree into the melted white chocolate, and then set each tree back on the baking sheet that has been prepared with parchment paper. Chill for ten to twenty minutes until firm.
Spread a small amount of white chocolate on the bottom of each Reese’s, then lay the trees on top of the chocolate, making sure to hold them in place for a few seconds to ensure that they are secure. Allow to chill for an additional ten to fifteen minutes.
Mix the vanilla extract and powdered sugar using a mixing spoon. A generous amount of vanilla sugar should be sprinkled on each tree. Cookies are able to be prepared up to a week in advance.
Nutrition Information (Per Serving)
- Calories: 60
- Total Fat: 4g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 6g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 1g
Note
Unsweetened coconut should be used; this is of the utmost importance. When you use sweetened coconut, you will end up with a macroon that is overly sweet and sticky. Cut the shredded coconut into little pieces: Although the coconut is already shredded, I find that it is more convenient to chop it into small pieces.
This allows me to shape the macaroons more easily and prevents any lengthy pieces from burning. Use a pan that is larger than you anticipate you will require: Making use of a larger pan guarantees that the mixture will cook uniformly.
Place in a cool location and store in a container that is airtight. Consuming these sweets within a week is recommended for optimal results. It is also possible to freeze them on a baking sheet that has been lined with parchment paper, and then move them to a bag that can be sealed.
The Kokosmakroner can be stored in the freezer for a period of three months, and it is recommended that it be frozen before being dipped in chocolate. Place them on your counter for the night to allow them to thaw.
