4-Ingredient Coconut Macadamia Frosting
Ingredients
- 1 3/4 cups macadamia nuts
- 2 1/4 cups shredded unsweetened coconut
- 1/4 tsp vanilla extract
- 4-6 Tbsp powdered sugar
Instructions
- 1
Preheat oven to 350 degrees F (176 C) and place macadamia nuts on a baking sheet.
- 2
Bake for 8-10 minutes or until the macadamias have a bit of golden color and become fragrant. Remove from oven and let cool for a few minutes.
10 min - 3
Add nuts to a food processor and blend into a meal. Remove and set aside.
- 4
Add coconut flake to the processor and blend until creamy and smooth. This will take anywhere from 5-10 minutes depending on the strength/blade of your food processor. Scrape down sides as needed.
10 min - 5
As soon as you have your coconut butter, add macadamia nut meal and vanilla and blend again until smooth.
- 6
Add powdered sugar 1 Tbsp at a time until you reach desired sweetness. I found that 5-6 was perfect for me, plus helped it thicken up a bit (amount as original recipe is written).
- 7
At this point it's perfect for adding to a squeeze bottle or piping bag and piping onto your baked good. Otherwise, you can refrigerate it to make it thicker. Will keep stored in the refrigerator for up to a month. Recipe (as originally written) makes enough to frost at least 3-4 dozen cookies + leftovers.
Nutrition
Per serving (based on 50 servings)
