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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Chocolate Macaroons

 Chocolate Macaroons Recipe


Chocolate Macaroons Recipe

These chocolate macaroons are chewy, chocolatey, and incredibly easy to make. They’re naturally gluten-free and perfect for any occasion!

Ingredients (Makes about 20 macaroons):

  • 2 1/2 cups (200g) shredded coconut (unsweetened or sweetened)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 3 large egg whites
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Coating:

  • 100g (3.5 oz) dark or milk chocolate, melted

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Combine Dry Ingredients:

    • In a large mixing bowl, whisk together the shredded coconut, sugar, cocoa powder, and salt until evenly combined.

  3. Add Wet Ingredients:

    • Add the egg whites and vanilla extract to the dry ingredients. Mix well until the mixture is sticky and holds together when pressed.

  4. Shape the Macaroons:

    • Use a small cookie scoop or your hands to form tablespoon-sized mounds of the mixture. Place them on the prepared baking sheet, spacing them about 1 inch apart.

  5. Bake:

    • Bake for 18-20 minutes, or until the edges are set and slightly crisp. The centers should still be soft.

  6. Cool:

    • Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

  7. Optional Chocolate Coating:

    • Dip the bottoms of the cooled macaroons into melted chocolate, then place them on parchment paper to set. Drizzle additional chocolate on top if desired.

Tips and Variations:

  • Add Nuts: Mix in 1/4 cup of finely chopped almonds or hazelnuts for extra crunch.
  • Use Sweetened Coconut: If using sweetened shredded coconut, reduce the sugar slightly to balance the sweetness.
  • Flavor Boost: Add 1/4 tsp almond extract or a pinch of instant coffee powder for added depth of flavor.
  • Storage: Store the macaroons in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.

Would you like ideas for pairing these macaroons with a beverage or a presentation tip?

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