Chewy Macaroons Food

COCONUT CHEWY MACAROONS

Steps:

• Preheat oven to 325 degrees F.
• combine and heat evaporated milk, sugar, and butter in microwave until butter is completely melted.
• stir in vanilla and almond extracts.
• In a separate bowl, combine coconut and flour.
• Fold wet mixture into dry until combined.
• Drop by spoonfuls on a greased cookie sheet.
• Bake 10-13 minutes, until tops are golden brown.
• Cool on wire rack.
• melt chocolate chips and use to dip the bottoms of the cookies.
• Enjoy!

CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
• Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
• Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.

5-INGREDIENT CHEWY COCONUT MACAROONS

Steps:

• Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a Silpat® baking sheet and set aside.
• Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
• Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.
• Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes.
• Remove from oven and cool for 10-15 minutes before serving. Enjoy!

CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
• In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
• Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

CHEWY MACAROONS

Steps:

• In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

SOFT AND CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 350.
• In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.
• Gradually add confectioners' sugar and mix well.
• Using a rubber spatula, gently fold in coconut and flour until blended.
• Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.
• Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.
• You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.

CHEWY MACAROONS

Steps:

• Preheat oven to 325.
• Combine coconut, flour and salt.
• Stir in vanilla and milk.
• Drop from a tablespoon onto a greased cookie sheet.
• Bake for 13 minutes or until golden brown.

3 INGREDIENT CHEWY MACAROONS

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.

CHEWY ALMOND MACAROONS

Steps:

• Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat mats.
• In a large mixing bowl, crumble the almond paste. Add the sugar and salt.
• Using your hands, mix all the ingredients together until well mixed.
• Pour in the amaretto and gently work the liquid into the almond mixture until a paste forms.
• In a shallow, flat bowl, sift the powdered sugar into the bowl. Set aside.
• Use a 1-ounce cookie scoop to scoop out the dough into the powdered sugar.
• Roll each ball in the powdered sugar and place on the prepared baking sheet. Be sure to leave at least 1-inch space between the balls.
• Repeat with the rest of the dough.
• Allow the dough balls to sit on your counter for 20 minutes to dry out.
• Bake in the preheated oven for 10-12 minutes until lightly golden brown.
• Remove from the oven and cool completely.
• Store any leftovers in an airtight container.

CHEWY ORANGE MACAROONS

Steps:

• Line a large baking sheet with parchment paper.
• Preheat oven to 350 degrees.
• In your mixer bowl and using the whip beater ( balloon whisk).
• beat the whole egg until thick and light.
• Add in the sugar gradually a little at a time.
• Add the vanilla and orange zest.
• Beat until thick light and fluffy.
• Remove bowl, and fold in the coconut.
• Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
• Bake 15 minutes.
• Turn off heat.
• Leave in the oven for 10 more minutes, letting them dry more.
• Remove and let completely cool.
• Store in a tin container airtight.

CHEWY COCONUT MACAROONS

Steps:

• In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

CHEWY ALMOND MACAROONS

Steps:

• In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.