COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
COCONUT BLOSSOMS
Melt-in-your mouth butter cookies wrapped in fragrant coconut flakes. these cookies will be gone fast
Provided by arty Jrgnsn
Categories Cookies
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325°F; grease two cookies sheets. Combine flour, cornstarch, and powdered sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Combine egg yolks and 1 teaspoon vanilla extract; add to flour mixture, stirring with fork until moistened. Knead dough in bowl to form a ball
- 2. In medium bowl, combine egg whites and remaining ½ teaspoon vanilla extract. In another bowl, combine remaining 3 tablespoons all-purpose flour and coconut flakes; add to egg white mixture; mix well
- 3. Shape cookie dough into 2/3-inch balls; roll in coconut mixture. Place balls 1-inch apart on prepared cookie sheets. Press a chocolate chip into each cookie's center. Bake for 18-20 minutes or until cookies are lightly browned. Transfer to wire racks and cool completely.
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- Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.
- Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
- Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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- Place almonds in food processor; pulse until coarsely chopped. Add 1-1/4 cups coconut, marshmallows, coconut oil and honey; process until the mixture comes together and can be pressed into a ball.
- Divide the mixture into 12 equal balls. (Mixture may feel greasy but will firm when chilled). Roll balls in extra coconut; place on prepared tray.
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