COCONUT-CRANBERRY MACAROON
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
- Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
- Store macaroons in a tightly sealed container for up to a week.
CRANBERRY ALMOND COCONUT MACAROONS
Steps:
- In a small, dry frying pan over medium heat, lightly toast the almonds for 3-4 minutes. Remove from the heat and cool. Coarsely chop the almonds.
- In a medium-sized, heavy bottomed saucepan, combined the coconut, sugar, chopped cranberries, chopped toasted almonds and egg whites. Stir well. Cook over medium-low heat, stirring constantly, for about 10 to 15 minutes. (Stop cooking when the mixture turns from a creamy consistency to one that is sticky and moist, but not too dry.)
- Remove the saucepan from the heat and stir in the vanilla and almond extracts.
- Pour the mixture into a flat baking dish, spreading it out so that it will cool. Place in the refrigerator for about ½ an hour or in the freezer for about 10 minutes if you want to speed up the process.
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
- Using a small #40 scoop (or your hands), scoop out the coconut mixture - firmly packing the macaroon mixture into the scoop - and place each mound on the baking sheet. The cookies will not spread as you cook them, so you should be able to fit most of your macaroons onto one baking sheet.
- Bake until lightly golden - about 20 minutes (more or less depending on your oven and the size of your scoop). Place the baking sheet with the cookies still on it on a wire cooling rack and allow the cookies to cool completely on the baking sheet so that they can set up.
- Once the cookies are cooled and firm, remove them from the baking sheet and place on the wire rack for glazing. (You can place the wire rack onto the baking sheet to collect any drips if you'd like.)
- Melt the chocolate on the stove in a double boiler (or place a heat-safe bowl over a pan of water and bring to a boil). Stir to melt the chocolate.
- Dip each macaroon top into the chocolate, or using a spoon, drizzle the chocolate evenly onto each macaroon. Allow the chocolate to cool and set up (you can put it in the refrigerator if you'd like to speed up the process) before eating.
CRANBERRY LIME MACAROONS
It wouldn't be the holidays for my family and friends if I didn't make these chewy lime-flavored macaroons. I usually make several batches a week during the season..-Alisa Costa, Chatham, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
COCONUT CRANBERRY BARS
Steps:
- Heat oven to 350°F.
- Combine 1 1/2 cups flour and sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until edges are lightly browned.
- Combine all topping ingredients in bowl; mix well. Spread over hot, partially baked crust. Continue baking 20-25 minutes or until golden brown. Cool completely. Cut into bars.
Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 70 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Sugar grams, Protein 1 grams
COCONUT CRANBERRY MACAROONS
I just made these for my mother's cookie exchange she has every year- they came out SO cute and yummy! Got recipe from Food Network. Recipe called for unsweetened coconut - I did used sweetened and I did not sue the zest of orange (didn't have one)
Provided by greyghost
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line 2 baking sheets (cookie pans) with parchment.
- Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
- Toss coconut with egg mixture until completely coated.
- Moisten finger tips with water.
- Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
- Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
- Transfer to rack to cool. Serve.
Nutrition Facts : Calories 83.2, Fat 4.1, SaturatedFat 3.7, Sodium 83.6, Carbohydrate 11.4, Fiber 0.6, Sugar 10.7, Protein 0.6
COCONUT CRANBERRY YUMMIES
When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY ALMOND MACAROONS
Cranberry almond macaroon cookies are sweet and tart with a toasted coconut outside and soft chewy inside. These easy one-bowl cookies come together with coconut, cranberries, sliced almonds, white chocolate chips, and a white chocolate drizzle.
Provided by Cara Lanz
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 325. Prepare a cookie sheet with parchment paper or silicone baking mats.
- Optional step: Process the coconut in the food processor for a few seconds to create more finely textured coconut and more evenly shaped macaroons.
- With a whisk, stand mixer, or hand mixer, beat the egg whites in a large mixing bowl until thick and foamy and soft peaks begin to form -- this means when you lift up the beater or whisk, soft peaks will barely hold their shape and curl over onto themselves.
- Whisk the salt and vanilla extract into the egg whites.
- Add the coconut, sweetened condensed milk, cranberries, almonds, and 1/2 cup white chocolate chips to the bowl of egg whites. Fold the egg whites into the rest of the ingredients until completely combined.
- With a cookie scoop, portion out cookies onto the prepared baking sheet. Use wet fingers to shape the macaroons into round balls and tuck in any stray coconut shreds.
- Bake for 20-25 minutes or until golden brown. Let the macaroons cool on the pan for about 3 minutes, then transfer cookies to a wire rack to cool completely.
- Melt 1/2 cup white chocolate chips and shortening in the microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth. With a spoon, drizzle white chocolate over macaroons and let them set. I like to place the cookies on a wire rack over a baking sheet to catch the chocolate drizzles and to keep from creating a pool of chocolate at the base of the macaroons.
Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 4 g, ServingSize 1 serving
CLEMENTINE CRANBERRY COCONUT MACAROONS RECIPE - (4.2/5)
Provided by coconutrecipes
Number Of Ingredients 8
Steps:
- Pulse coconut in a food processor to make small flakes but not powder, you still want to see texture. Grind almonds to a medium coarse grind. In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally. Mix almond meal, salt and orange peel well in food processor and add honey. Blend well until incorporated (this is your almond paste). In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots). Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week. Recipe submitted by Joelle, South Lake Tahoe, CA
COCONUT-CRANBERRY MACAROON
Make and share this Coconut-Cranberry Macaroon recipe from Food.com.
Provided by Graceful Chef
Categories Drop Cookies
Time 25m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
- Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Nutrition Facts : Calories 145.2, Fat 6.8, SaturatedFat 6, Sodium 156.1, Carbohydrate 20.8, Fiber 1, Sugar 19.6, Protein 1.2
More about "coconut cranberry macaroon food"
COCONUT CRANBERRY MACAROONS - NATURE'S PATH
From naturespath.com
Servings 16Total Time 25 minsEstimated Reading Time 1 min
COCONUT CRANBERRY MACAROONS - OCEAN SPRAY
From oceanspray.com
Servings 20Category Desserts And Snacks
CRANBERRY COCONUT MACAROONS (VEGAN - THE ENDLESS MEAL
From theendlessmeal.com
5/5 (1)Total Time 20 minsCategory DessertCalories 189 per serving
- Add the coconut, cranberries, coconut oil, and honey or maple syrup to your food processor and pulse until it starts to stick together.
- Scoop a generous tablespoonful, form into a cookie shape, then place the cookie on the baking sheet. Make 16 cookies.
- Bake the cookies for 10 minutes then cool completely before removing them from the baking sheet.
COCONUT MACAROONS RECIPE | CRANBERRY AND ALMOND COCONUT ...
From sophisticatedgourmet.com
5/5 (57)Total Time 2 hrs 30 minsCategory ChocolateCalories 183 per serving
- Place the coconut, sugar, chopped cranberries, almonds, and egg whites in a heavy 2- to 3-quart saucepan and stir well. Cook over medium-low heat, stirring frequently, 10 to 15 minutes. The mixture will look creamy as it heats, and then it will slowly get a bit drier, with individual flakes of coconut becoming discernable. Stop cooking when it no longer looks creamy, but is still quite sticky and moist, but not dry. Remove from the heat, and stir in the vanilla and almond extracts. Scrape the mixture into a small baking dish, spread it out, and allow it to cool in the refrigerator for about ½ hour (I placed the mixture in the freezer for about 10 minutes).
- Using your hands or a spring loaded ice cream scoop (for the larger macaroons, I used a scoop with a 2 tablespoon capacity), scoop and firmly pack the coconut mixture into small domes. Whether you are using your hands or an ice cream scoop, a bowl of warm water to swish the scoop or your hands helps a lot. Space each macaroon evenly on the baking sheet.
- Bake the macaroons until evenly golden, 27-35 minutes. Cool completely on the pan on a wire rack (or if you’re impatient like me, place the pan of macaroons in the freezer for about 7 minutes). Then remove the macaroons from the baking sheet and set them on the rack. Set the rack over the baking sheet.
CRANBERRY WHITE CHOCOLATE MACAROONS WITHOUT CONDENSED MILK ...
From flavourandsavour.com
5/5 (1)Calories 96 per servingCategory Cookies And Bars
- Using a cookie scoop, press firmly into scoop and carefully drop on to baking sheets about 2 inches apart, making sure you have them nicely mounded.
COCONUT MACAROONS - SKINNYTASTE
From skinnytaste.com
4.5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 129 per serving
- In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
- Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
CRANBERRY & PISTACHIO STUDDED MACAROONS | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 2Category CookiesServings 4Total Time 35 mins
CRANBERRY COCONUT MACAROONS ONLY 65 CALORIES EACH
From healthymummy.com
Servings 14Estimated Reading Time 1 minCategory Snacks
12 BEST COCONUT MACAROON RECIPES | RECIPES, DINNERS AND ...
From foodnetwork.com
Author By
EASY COCONUT CRANBERRY MACAROONS | CAMILA MADE RECIPES
From guaranifusionkitchen.com
Estimated Reading Time 5 mins
EASY CRANBERRY CHOCOLATE CHIP COCONUT MACAROONS RECIPE
From savvymamalifestyle.com
Estimated Reading Time 2 mins
COCONUT CRANBERRY MACAROON RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 36Total Time 45 mins
COCONUT CRANBERRY MACAROONS - NATURE'S PATH
From naturespath.com
Servings 16Total Time 25 minsEstimated Reading Time 1 min
COCONUT-CRANBERRY MACAROON RECIPE - LIFESTYLE LIST
From lifestylelist.co
Estimated Reading Time 50 secs
CRANBERRY WALNUT COCONUT MACAROONS (GLUTEN-FREE) [COOKIE ...
From treatswithatwist.com
Estimated Reading Time 5 mins
CRANBERRY ALMOND COCONUT MACAROON - THE BALANCED HOMEBODY
From thebalancedhomebody.com
Estimated Reading Time 3 mins
COCONUT-CRANBERRY MACAROON - FOOD NETWORK
From foodnetwork.co.uk
Cuisine FrenchServings 24
COCONUT MACAROONS - READER'S DIGEST
From readersdigest.ca
Servings 35Estimated Reading Time 40 secsCategory CookiesTotal Time 40 mins
OCEAN SPRAY RECIPES - COCONUT CRAISINS® DRIED CRANBERRIES ...
From oceanspray.ca
Servings 20Category Desserts And Snacks
COCONUT, CRANBERRY AND WHI TE CHOCOLATE MACAROONS | FOOD ...
From foodtolove.co.nz
EAGLE BRAND® | LEMON CRANBERRY MACAROONS
From eaglebrand.ca
CRANBERRY COCONUT MACAROONS | GOOD FOOD NOT MUCH TIME
From goodfoodnotmuchtime.com
COCONUT-CRANBERRY MACAROON - MY FOOD AND FAMILY
COCONUT-CRANBERRY MACAROON RECIPE | FOOD NETWORK KITCHEN ...
From crecipe.com
COCONUT CRANBERRY MACAROON- TFRECIPES
From tfrecipes.com
COCONUT MACAROON BARS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCONUT-CRANBERRY MACAROON | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
COCONUT CRANBERRY MACAROON RECIPE - WEBETUTORIAL
From webetutorial.com
CRANBERRY COCONUT MACAROONS - NEVER FREE FARM
From neverfreefarm.com
COCONUT CRANBERRY MACAROON- TFRECIPES
From tfrecipes.com
COCONUT CRANBERRY MACAROON RECIPE
From crecipe.com
COCONUT CRANBERRY MACAROONS | RECIPE | MACAROON RECIPES ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love