Campfire Coconut Macaroon Cake Food

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EASY COCONUT MACAROON CAKE



Easy Coconut Macaroon Cake image

Make and share this Easy Coconut Macaroon Cake recipe from Food.com.

Provided by Canadian In Atlanta

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

2 1/4 cups flour
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
5 eggs
1 tablespoon almond extract
1 cup coconut

Steps:

  • Sift dry ingredients together.
  • In large bowl, with electric mixer, beat butter until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • With mixer on "cream", add eggs, one at a time, beating well after each addition.
  • Add almond extract.
  • Stir in coconut.
  • Turn into greased 10" tube pan or bundt pan.
  • Bake one hour at 325.
  • Cool 30 min before removing from pan.
  • This cake can be frozen.

FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COCONUT-MACAROON CHOCOLATE LAYER CAKE



Coconut-Macaroon Chocolate Layer Cake image

Nothing says celebration like a chocolate layer cake. But there's chocolate cake and then there's Coconut-Macaroon Chocolate Layer Cake! This confection, coated in toasted coconut flakes and drizzled with the glossiest ganache you've ever seen, looks like a giant coconut macaroon-except, there's chocolate cake and coconut-marshmallow buttercream frosting on the inside. So it's beautiful, delicious and just begging to be the centerpiece of your next gathering!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1 jar (7 oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar
1 cup large flaked coconut, toasted
3/4 cup dark chocolate chips
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
  • Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
  • Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.

Nutrition Facts : Calories 680, Carbohydrate 84 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 620 mg, Sugar 62 g, TransFat 1 g

CAMPFIRE COCONUT MACAROON CAKE



Campfire Coconut Macaroon Cake image

Extra large bread cubes dipped into sweetened condensed milk then rolled in coconut and slow roasted over the campfire. The ingredients meld into a toasted bite of bliss and smell incredible! We can hardly wait each year for camping season so that we can make these. Note: For best results do not use an airy bread like Wonder. I make mine in my bread machine. A more dense bread works best. Enjoy!

Provided by JTsMom

Categories     Dessert

Time 30m

Yield 8-12 cakes, 8 serving(s)

Number Of Ingredients 3

1 loaf homemade-style white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) bag coconut flakes

Steps:

  • Using a bread knife, trim all crust off the loaf of bread.
  • Cut bread into approximately 2-inch cubes.
  • Pour sweetened condensed milk into a pie pan or shallow bowl.
  • Place some coconut into pie pan or onto a plate.
  • Evenly coat bread cube with sweetened condensed milk, letting any excess drain off over dish.
  • Lightly pat cube into coconut makeing sure that coconut adheres to all sides.
  • Place cube onto a long toasting skewer or sharpened stick.
  • Turn slowly, over the hot coals, until coconut is toasted brown.
  • Remove from skewer and enjoy.
  • CAUTION: Let cool slightly as the sugars in the milk and coconut can be quite hot right out of the fire.

Nutrition Facts : Calories 283.9, Fat 12.8, SaturatedFat 10.2, Cholesterol 16.9, Sodium 130.3, Carbohydrate 39.5, Fiber 1.1, Sugar 38.4, Protein 4.8

COCONUT MACAROONS



Coconut Macaroons image

If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.

Provided by Susan Spungen

Categories     cookies and bars, dessert

Time 40m

Yield About 18 macaroons

Number Of Ingredients 10

3 large egg whites
1/4 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
1 tablespoon plus 1/2 teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean (see Tips)
1 1/2 cups/128 grams sweetened flaked coconut (see Tips)
1 1/2 cups/128 grams shredded unsweetened coconut
2 tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
4 ounces/113.5 grams bittersweet chocolate, chopped
Flaky salt, for sprinkling (optional)

Steps:

  • Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
  • Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
  • Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
  • Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
  • Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

COCONUT MACAROONS



Coconut macaroons image

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

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

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

SMOKED COCONUT CAKE



Smoked Coconut Cake image

This fragrant smoked coconut cake is dense and chewy inside and crisp on the top. Make it on your backyard smoker as dessert for your next bbq.

Provided by Leela Punyaratabandhu

Yield Makes sixteen 2-inch squares

Number Of Ingredients 7

1½ cups granulated sugar
2 large eggs, at room temperature
2 large egg whites, at room temperature
1⁄2 tsp. jasmine extract, or 1 teaspoon vanilla extract
1⁄2 tsp. salt
1 cup all-purpose flour
3½ cups shredded unsweetened dried coconut

Steps:

  • Set a smoker to 350°F. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper.
  • In a stand mixer or in a bowl with a handheld mixer, beat together the sugar, eggs, and egg whites on high speed until pale and thick enough to form a ribbon when you lift the beater and let the mixture fall back on itself. Using a rubber spatula, fold in the jasmine extract, salt, and flour, being careful not to deflate the eggs. Stir in the coconut flakes just until evenly distributed (the batter will be thick). Transfer the batter to the prepared pan and smooth the surface with a moistened rubber spatula.
  • When the smoker reaches the target temperature and the smoke runs clear, put the pan directly on the grate, close the lid, and bake until a toothpick or the tip of a knife inserted into the center comes out clean, 50 to 60 minutes.
  • Remove from the smoker and let cool on a wire rack to room temperature. Cut into 2-inch squares and serve. The bars can kept in an airtight container at room temperature for up to 3 days.

COCONUT MACAROON CAKE



Coconut Macaroon Cake image

This cake comes out moist, creamy, and full of coconut flavor! It is my own creation using a boxed mix, and a few ingredients that you can find in any store. Simple, but tastes like you slaved over it for hours!

Provided by Mom To Hayleigh

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 6

18 ounces deluxe yellow cake mix
4 large eggs
1 cup water
1/3 cup vegetable oil
1 (15 ounce) can Coco Lopez
1 (10 ounce) bag flaked coconut

Steps:

  • Mix the cake mix as directed on the back of the box and preheat the oven to the degree listed on the box.
  • Add the Cream of Coconut and the shredded coconut to the cake mix. Stir well.
  • Liberally grease and flour the bundt pan!
  • Pour into a bundt pan and bake until a pick inserted into the cake comes out clean. (You will add approximately 20 minutes to the bake time listed on the box to account for the extra moisture in the cake.).
  • When cake is done, cool for 20 minutes, then invert onto a cake stand or plate.

Nutrition Facts : Calories 442.2, Fat 26.6, SaturatedFat 14.4, Cholesterol 71.3, Sodium 381.4, Carbohydrate 47.6, Fiber 2.3, Sugar 31, Protein 5.7

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