2 Ingredient Coconut Macaroons Food

2 INGREDIENT COCONUT MACAROONS

Steps:

• Preheat oven to 350° F.
• Mix coconut and sweetened condensed milk together in a large bowl; mixture will be dry. Allow mixture to sit for 5-10 minutes before scooping, and give it another stir.
• Using a 1 tablespoon ice-cream scoop, scoop up level portions of the mixture and place them about 1 inch apart on parchment paper or Silpat lined baking sheets.
• Bake for 10- 15 minutes or until outside begins to turn golden brown. Let the cookies cool on the cookie sheets until set and cooled a bit, about 5-10 minutes. Remove the macaroons to a cooking rack, or package them in a container with a tight-fitting lid.
• When cooled, dip in melted chocolate if desired, and place on wax paper to set.

COCONUT MACAROONS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. (We prefer the silicone for the crispy edges and caramelization that occurs with these cookies.)
• Lightly whisk the egg and egg white in a medium bowl until a bit frothy. Whisk in the rum and vanilla. Using a rubber spatula, fold in the coconut.
• Using about 2 tablespoons per macaroon, mound the mixture on the baking sheet, leaving some space in between each one. Bake until the edges are golden and crispy, about 10 minutes. Cool, then use a small offset spatula to remove them from the baking sheet. The macaroons will keep in an airtight container for 5 days.
• Photo by Scott Suchman

BASIC COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

COCONUT MACAROONS

Steps:

• Preheat oven 350 degrees F.
• Line 3 cookie sheets with parchment paper.
• Put unsweetened coconut in bowl of food processor fitted with steel blade and add 1 1/4 cups sugar.
• Process until mixture is finely ground and well combined.
• Put egg whites in the clean bowl of electric mixer.
• Set the bowl in a skillet with 1 to 1 1/2 inces of hot water.
• Place over low heat and beat constantly with a whisk until warm and frothy.
• (This will happen almost immediately; be careful not to overheat, or the whites will cook).
• Transfer the bowl to the electric mixer, which has been fitted with the whisk attachment.
• Add the salt to the whites and beat at high speed until they become white and thick.
• With the machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny.
• Add the honey and both extracts and continue to beat until stiff (the mixture will look like thick, shiny melted marshmallows).
• Remove the bowl from the machine and using a sturdy rubber spatula, fold in the ground coconut mixture and 2 1/2 cups sweetened shredded coconut.
• Combine gently but thoroughly.
• Using a medium-sized ice cream scoop, scoop macaroon batter onto prepared baking sheets, in 3 rows of 3 per sheet.
• Using your fingers, place a good pinch of the sweetened premium shred coconut on top of each mound, spreading gently to cover.
• To correct the shape of a mound, use your fingers to gently prop up and round the batter, which will be soft.
• Position oven rack on the center shelf.
• Place macaroons in oven and reduce temperature to 325 degrees F.
• Bake for 23 to 25 minutes or until light golden brown on the outside but still visibly soft on the inside.
• Let sheet sit on a wire rack for 5 to 10 minutes.
• Use a thin metal spatula to transfer the cookies.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

2 INGREDIENT TOASTED COCONUT MACAROON COOKIE CREATIONS

Steps:

• Pour around 3/4 of the can of condensed milk into a large bowl.
• Preheat the grill or broiler to medium.
• Add 100g of the coconut to the bowl and mix well.
• You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
• Add more coconut or condensed milk accordingly until you achieve the desired consistency.
• Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
• When they are lightly patched with golden brown they are ready.
• Nothing beats the taste of freshly toasted coconut. Yum Yum!

COCONUT MACAROONS

Steps:

• Preheat oven to 160C/fan.
• Line a baking tray with greaseproof paper and then the rice paper
• Mix the dessicated coconut, sugar, flour, salt, vanilla extract and egg whites togther in a bowl. The mixture should be 'gloopy' and sticky.
• Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
• Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons.