Alton Browns Paradise Macaroons Food

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TOASTY COCONUT MACAROONS



Toasty Coconut Macaroons image

Provided by Alton Brown

Categories     dessert

Time 1h

Yield about 40 cookies

Number Of Ingredients 5

One 14-ounce package sweetened shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 350 degrees F.
  • Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
  • Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
  • Using a rubber spatula, fold in the toasted coconut.
  • Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

ALTON BROWN'S PARADISE MACAROONS



Alton Brown's Paradise Macaroons image

Make and share this Alton Brown's Paradise Macaroons recipe from Food.com.

Provided by Sparky Duck

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

16 ounces sweetened flaked coconut
2 ounces sweetened condensed milk
1 pinch kosher salt
1 teaspoon vanilla extract
4 egg whites
5 ounces granulated sugar
12 ounces semi-sweet chocolate chips
1 ounce vegetable shortening
2 ounces salted macadamia nuts

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
  • In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
  • Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
  • Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
  • Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Nutrition Facts : Calories 149.2, Fat 9.4, SaturatedFat 6.1, Cholesterol 0.5, Sodium 50.4, Carbohydrate 17, Fiber 1.2, Sugar 15.5, Protein 1.4

PARADISE MACAROONS



Paradise Macaroons image

Provided by Alton Brown

Categories     dessert

Time 2h25m

Yield approximately 3 1/2 dozen cookies

Number Of Ingredients 9

2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
  • In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
  • Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
  • Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
  • Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

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  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
  • Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto the prepared pan and bake until golden brown, 20 to 25 minutes. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.


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