Ingredient Coconut Macadamia Frosting

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About a dozen days a year, I feel it’s perfectly acceptable to spread buttercream frosting all over everything and anything in sight. Then go partying. Birthdays, weddings, and anniversaries are all reasons to celebrate. So it is a good Target sale. Go ahead, girl. Celebrate. Celebrate. Five We need to eat lighter 353 days of the year. A little, less-than-1,000-fat-grams-per-serving. I am not saying that frosting is bad. If you say this, I will say shun you, nonbeliever. Just saying that we could always use a healthier version in our arsenal for those times when the mood strikes. For those moments, I’ve got the perfect solution.

What? The frosting is made by whirling together coconut flakes and macadamia nut pieces. Vanilla frosting with coconut creaminess is perfect for sugar cookies, waffles, and pancakes. There’s very little sugar and no butter involved.

This frosting is a perfect combination of the buttery goodness of macadamias and coconut.

This recipe is a must-try for coconut lovers. I used it to decorate sugar cookies, but it would be equally as good if you left it plain.

The most important thing: How does it taste?

ButteryNot too sweet

Vanilla Infused

Smooth with a slight texture from the flake of coconut

The perfect piping tool!

It’s also the ideal “frosting,” as it only contains four ingredients and has a virtually unlimited shelf-life. This makes it perfect for special occasions and everyday use. Enjoy!

Ingredients

  • 1 3/4 cups macadamia nuts
  • 2 1/4 cups unsweetened coconut shredded
  • 1/4 tsp vanilla extract
  • Powdered sugar 4-6 tbsp

Instructions

  • Preheat the oven to 350 degrees F. (176 C). Place macadamias on a baking tray.
  • Bake the macadamias for 8-10 min. or until they have a golden color and are fragrant. Remove from the oven and allow to cool for a couple of minutes.
  • Add nuts to the¬†food processing, and blend them into a meal. Remove nuts and set aside.
  • Blend coconut flake in the processor until it is creamy and smooth. It will take between 5-10 minutes, depending on your processor’s strength and blade. Scrape sides as necessary.
  • Once you have coconut butter, add the macadamia nuts and vanilla. Blend again until smooth.
  • Add one tablespoon of sugar powder at a time until the desired sweetness is reached. I found 5-6 to be perfect for me and also helped thicken it up (the amount written in the original recipe).
  • It’s now ready to be added into a squeeze bag or piping bottle and piped onto your baked goods. You can also refrigerate the mixture to thicken it. The frosting will keep in the fridge for up to one month. The recipe (as written originally) is enough to frost 3-4 dozen cookies plus leftovers.

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