Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Coconut and Almond Macaroons with Raspberry Cream Cheese Filling https://www.metro.ca/userfiles/image/recipes/macarons-noix-coco-amandes-fromage-creme-framboises-11507.jpg PT40M PT10M PT50M
Preheat the oven to 375°F.Cover a 9 x 13 inch (23 x 33 cm) baking sheet with parchment paper and set aside.Combine the almond flour, coconut, sliced almonds, melted butter, and vanilla extract in a bowl.Whisk the egg whites and the Irresistibles sweetener until you get peaks.Gently fold the egg whites into the coconut mixture.Scoop the mixture onto the baking sheet to form 21 small disks.Bake for 11 to 17 minutes or until the cookies have browned a bit.Remove from the oven and let cool on the baking sheet before adding the topping.Filling :Using a hand mixer to combine the butter and Irresistibles sweetener in a large bowl for 2 minutes. Add the cream cheese and mix for another 2 minutes. Add the raspberries and vanilla extract. Mix for another few minutes or until everything is combined.Assemble your cookies by adding about 1 tablespoon of filling between each cookie.Source: L'imposteur culinaire
4
2 4 4 1
For the filling: 1 pkg (250 g) cream cheese 1 cup (250 ml) Irresistibles frozen raspberries 4 tablespoons (60 ml) unsalted butter 2 tablespoons (30 ml) Irresistibles no-calorie sweetener 1 teaspoon (5 ml) vanilla extract For the cookies: 1/4 cup (60 ml) superfine almond flour 2 cups (500 ml) unsweetened coconut flakes 1/4 cup (60 ml) Irresistibles sliced almonds 1 tablespoon (15 ml) vanilla extract 5 egg white 1 tablespoon (15 ml) melted butter 1/4 cup (60 ml) Irresistibles no-calorie sweetener
Coconut and Almond Macaroons with Raspberry Cream Cheese Filling

Coconut and Almond Macaroons with Raspberry Cream Cheese Filling

Rate this recipe
4 Votes
4
Desserts
0:40
Preparation
0:10
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the filling:
  • 1 pkg
    (250 g)
    cream cheese
  • 1 cup
    (250 ml)
    Irresistibles frozen raspberries
    You might like:

    Flyer Deals  (2)
    RASPBERRIES

    RASPBERRIES

    $1.99 /lb or ea.

    170 g, PRODUCT OF U.S.A. OR MEXICO, 1.99 EA. HONEYCRISP APPLES PRODUCT OF U.S.A., EXTRA FANCY GRADE, 1.99/LB, 4.39/kg LARGE PRIMA GATTIE PEACHES PRODUCT OF U.S.A., NO. 1 GRADE, 1.99/LB, 4.39/kg


    ORGANIC RASPBERRIES

    ORGANIC RASPBERRIES

    $4.49 ea.

    170 g PRODUCT OF U.S.A. OR MEXICO


  • 4 tablespoons
    (60 ml)
    unsalted butter
    You might like:

    Flyer Deal  (1)
    LIFE SMART ORGANIC BUTTER

    LIFE SMART ORGANIC BUTTER

    $4.99 ea.

    250 G SELECTED VARIETIES


  • 2 tablespoons
    (30 ml)
    Irresistibles no-calorie sweetener
  • 1 teaspoon
    (5 ml)
    vanilla extract

  • For the cookies:
  • 1/4 cup
    (60 ml)
    superfine almond flour
    You might like:

    Flyer Deals  (2)
    SELECTION FLOUR

    SELECTION FLOUR

    $3.99 ea.

    2.5 kg SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $8.77 ea.

    10 kg SELECTED VARIETIES


  • 2 cups
    (500 ml)
    unsweetened coconut flakes
    You might like:

    Flyer Deal  (1)
    COCONUT CHUNKS

    COCONUT CHUNKS

    $4.99 ea.

    200 g or MANGO SPEARS 227 g


  • 1/4 cup
    (60 ml)
    Irresistibles sliced almonds
    You might like:

    Flyer Deals  (2)
    PLANTERS MIXED NUTS, ALMONDS OR CRAFT BAR

    PLANTERS MIXED NUTS, ALMONDS OR CRAFT BAR

    $4.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    PRANA CASHEW OR ALMOND

    PRANA CASHEW OR ALMOND

    $6.49 ea.

    150 G SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    vanilla extract
  • 5
    egg white
    You might like:

    Flyer Deal  (1)
    SAVE $2.30
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $5.99 ea.

    30 un.


  • 1 tablespoon
    (15 ml)
    melted butter
    You might like:

    Flyer Deal  (1)
    LIFE SMART ORGANIC BUTTER

    LIFE SMART ORGANIC BUTTER

    $4.99 ea.

    250 G SELECTED VARIETIES


  • 1/4 cup
    (60 ml)
    Irresistibles no-calorie sweetener
Imprimer ma sélection

Preparation

Preheat the oven to 375°F.

Cover a 9 x 13 inch (23 x 33 cm) baking sheet with parchment paper and set aside.

Combine the almond flour, coconut, sliced almonds, melted butter, and vanilla extract in a bowl.

Whisk the egg whites and the Irresistibles sweetener until you get peaks.

Gently fold the egg whites into the coconut mixture.

Scoop the mixture onto the baking sheet to form 21 small disks.

Bake for 11 to 17 minutes or until the cookies have browned a bit.

Remove from the oven and let cool on the baking sheet before adding the topping.

Filling :

Using a hand mixer to combine the butter and Irresistibles sweetener in a large bowl for 2 minutes. Add the cream cheese and mix for another 2 minutes. Add the raspberries and vanilla extract. Mix for another few minutes or until everything is combined.

Assemble your cookies by adding about 1 tablespoon of filling between each cookie.

Source: L'imposteur culinaire

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.