Coconut Macadamia Chocolate Macaroons Food

CHOCOLATE MACADAMIA MACAROONS

Steps:

• Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

COCONUT MACADAMIA CHOCOLATE MACAROONS

Steps:

• 1. Preheat your oven to 350 F (180C).
• 2. Place everything except the chocolate into a food processor. Mix it all together until it's made a cookie dough consistency. You'll still have a few bigger pieces of macadamia nuts in there, but that's a good thing.
• 3.Now stir in your chopped chocolate.
• 4.Drop by rounded spoonfuls onto a parchment lined baking sheet.
• 5.Bake for 12-15 minutes or until they are looking golden on top.

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE MACAROONS - NO BAKE

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

MACADAMIA MACAROONS

Steps:

• Heat oven to 350°F.
• Spread coconut and macadamias into 15x10x1-inch pan. Bake 10 min. or until lightly toasted, stirring frequently. Cool.
• Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.
• Bake 12 to 14 min. or until edges of cookies are lightly browned. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over cookies. Place in waxed paper-lined shallow pan. Refrigerate until chocolate is set.

PARADISE MACAROONS

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.

MACADAMIA-COCONUT COOKIE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
• Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

CHOCOLATE MACADAMIA MACAROONS

Steps:

• Place coconut and nuts on a 15x5x10 inch baking pan.
• Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently. Cool.
• In large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
• Bake at 350 degrees for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.

COCONUT & CHOCOLATE MACAROONS

Steps:

• Heat the oven to 180C/fan 160C/gas 4. In a clean bowl, whisk the egg whites until stiff then gradually add the sugar, whisking continuously until thick and glossy. Sift in the flour, then fold into the egg whites with the coconut until completely combined.
• Using an 8cm pastry cutter, squash spoonfuls of the mixture onto a baking tray lined with non-stick baking paper or silicone plastic sheets - you may need to do this in two batches. Bake for 15-18 mins until golden around the edges and just starting to brown on top. Leave to cool, then transfer to a rack.
• While the macaroons are cooling, melt the chocolate in a microwave or over a pan of hot water and leave to cool slightly. Cover the smooth side with chocolate and leave to set in the fridge. The macaroons will keep in an airtight container for 2 days.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

FIRST-PLACE COCONUT MACAROONS

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.

PREMIUM MACADAMIA MACAROONS

Steps:

• Preheat oven to 350°F
• Mix coconut and nuts and spread across a 15x10x1 inch baking pan. Bake 10 minutes or until lightly toasted, stirring frequently. Allow to cool completely. Can be made ahead of time.
• Reheat oven to 350°F Mix milk and vanilla in large bowl. Add coconut mixture and cracker crumbs and mix well.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to coconut mixture, stirring gently until well blended.
• Drop rounded tablespoons of the coconut mixture, 2 inches apart, on lightly greased baking sheets.
• Bake 12-14 minutes or until edges of cookies are lightly browned. Remove to wire racks and allow to completely cool.
• Melt chocolate in microwave oven and, using a teaspoon, drizzle over cookies. Place cookies in wax-lined shallow pan and refrigerate until chocolate has set.