A dozen or so days out of the year I find it completely acceptable to slather buttercream frosting on anything and everything in sight and go to party town. Birthdays, weddings, anniversaries, promotions, finding a really good sale at Target. Go ahead, girl. Celebrate. But then for the other
five 353 days out of the year we need something a little lighter, right? A little, less-than-1,000-fat-grams-per-serving. I’m not saying frosting is bad. In fact, if you say that, I say shun you, non believer. I’m just saying, we could use a healthier one in our arsenal once in a while for when the healthy mood strikes us. And for those times, I have just the solution.
Guess what?! Shredded coconut and macadamia nuts whirled together make frosting! A creamy, coconut-y, vanilla frosting that goes perfect on sugar cookies, pancakes, waffles, angel food cake and anything else for that matter. And there’s no butter and very little sugar involved.
The buttery, creamy goodness of macadamia nuts + the rich flavor of coconut is kind of perfect in this frosting.
If you are a coconut fan you will LOVE this recipe. I colored mine for frosting sugar cookies with, but you could just as easily leave it plain and dress it up with colored sprinkles or sugar.
The important part: What’s it taste like?
Not too sweet
Infused with vanilla
Smooth with just a little texture from the coconut flake
& Perfect for piping!
Plus, with only 4 ingredients and a virtually endless shelf life, it’s the perfect “frosting” to have on hand for both special and everyday use. Enjoy!
4-Ingredient Coconut Macadamia Frosting
- 1 3/4 cups macadamia nuts
- 2 1/4 cups shredded unsweetened coconut
- 1/4 tsp vanilla extract
- 4-6 Tbsp powdered sugar
Preheat oven to 350 degrees F (176 C) and place macadamia nuts on a baking sheet.
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.
Add nuts to a food processor and blend into a meal. Remove and set aside.
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.
As soon as you have your coconut butter, add macadamia nut meal and vanilla and blend again until smooth.
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).
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 information reflects 1 of about 50 servings. This is just an estimation.
*If you can't find or don't like macadamia nuts, sub a similar nut such as cashews.
*Make chocolate frosting by adding ~ 1/2 cup melted bittersweet chocolate.
Nutrition Per Serving (1 of 50)
- Calories: 49
- Fat: 4.8g
- Saturated fat: 1.6g
- Sodium: 1mg
- Carbohydrates: 1.8g
- Fiber: 0.7g
- Sugar: 1g
- Protein: 0.5g