3 INGREDIENT COCONUT MACAROONS
These coconut macaroons are wonderfully toasted on the outside and chewy and moist in the center.
Provided by Zerrin & Yusuf
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
- Add in the shredded coconut and stir gently with a spatula. Try to make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn't hold together, add one small egg white. If you think it is too moist, add a little extra coconut.
- Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.
- Bake for 20 minutes. Open the oven and place them on the top shelf. Bake for another 2-3 minutes or until their top gets golden.
- Cool for about 10 minutes before serving.
- Keep them in an airtight container for up to 4 days.
Nutrition Facts : Calories 171 calories, Sugar 8.9 g, Sodium 21.6 mg, Fat 13.5 g, SaturatedFat 11.9 g, Carbohydrate 12.5 g, Fiber 3.4 g, Protein 2.3 g, Cholesterol 0 mg
EASY COCONUT MACAROONS RECIPE
These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.
Provided by Diana Rattray
Categories Dessert
Time 18m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
- In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
- Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
- Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 67 mg, Sugar 15 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
3 INGREDIENT CHEWY MACAROONS
These are my family's favourite macaroon. Always a constant on holiday platters. I guessed at the amount, because I usually combine large and small cookies when I bake.
Provided by luvcookn
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
- Mix all ingredients together until well combined.
- Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
- Bake for 10 - 12 minutes.
- When baked, transfer to cooling racks.
- These freeze wonderfully.
PAULA DEEN'S COCONUT MACAROONS
Make and share this Paula Deen's Coconut Macaroons recipe from Food.com.
Provided by MilanzMom
Categories Drop Cookies
Time 18m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine coconut, almond extract, and salt.
- Mix in condensed milk to form a thick paste.
- Fold in egg whites with cream of tartar. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart.
- Bake for about 8 minutes or until edges are lightly browned.
Nutrition Facts : Calories 105.4, Fat 5.8, SaturatedFat 5, Cholesterol 3.5, Sodium 69.6, Carbohydrate 12.3, Fiber 0.6, Sugar 11.6, Protein 1.6
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
COCONUT MACAROONS III
This recipe has won many 1st place ribbons at my state fair. They are very simple to make.
Provided by Kristil Kimbro Lyle
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g
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- In a large bowl, combine the sweetened flaked coconut, sweetened condensed milk and vanilla extract and stir until well combined. Using a small ice cream scoop or two spoons, scoop out 1 1/2 tablespoons of the mixture and arrange the macaroons on the baking sheet, spacing them 2 inches apart.
- Bake the macaroons for 15 to 18 minutes until they’re golden brown. Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
- Enjoy the macaroons plain, or if desired, dip the completely cooled macaroons in any variety of melted chocolate then return them to the baking sheet to allow the chocolate to harden.
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- Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper or a Silpat Mat.
- In a medium bowl combine the coconut and sweetened condensed milk. . Mix with a spoon until the coconut and milk are completely mixed, the mixture will be very sticky but not too wet.
- Use a tablespoon measure scoop out 2 tablespoons of the coconut mixture and place on your cookie sheet about 1 inch apart, no need to worry about these spreading.
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