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Before you jump to Chocolate Coconut Raspberry Macaroon recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone's active participation. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good place to begin saving energy by going more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you're in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is definitely something we can all do, without difficulty. A lot of it truly is basically using common sense.
We hope you got insight from reading it, now let's go back to chocolate coconut raspberry macaroon recipe. You can cook chocolate coconut raspberry macaroon using 8 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Chocolate Coconut Raspberry Macaroon:
- Use 3 ounces of coconut desiccate.
- Use 2 tablespoons of coconut sugar.
- Get 1 tablespoon of honey.
- Prepare 200 g of raspberry.
- You need 1 pinch of salt.
- You need 1 teaspoon of vanilla essence.
- Take 1 teaspoon of coconut oil.
- Get 3 ounces of dark chocolate.
Instructions to make Chocolate Coconut Raspberry Macaroon:
- Preheat oven at 170C fan.Mix coconut desiccate, sugar, honey, salt and vanilla together.
- Fold in and break raspberries into the mixture.
- For balls that are a tablespoon big and lay the on cooking sheet.
- Pop in the balls and bake for 20 mins or until the balls turn brown.
- Heat up coconut oil and dark chocolate. Dip macaroons into the chocolate and let cool!.
While macaroons are cooling, use a double-boiler to melt chocolate. Then dip each macaroon into the chocolate and add several fresh berries. In the bowl of a food processor combine coconut, sugar, salt, vanilla, egg whites, and almonds. Combine coconut, raspberries, coconut flour, honey and coconut oil in a food processor. Use a small/medium sized cookie scoop to form macaroons.
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