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!
Nutrition Facts : Calories 200 cal
BASIC COCONUT MACAROONS
Provided by Food Network Kitchen
Time 40m
Yield about 30 macaroons
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
COCONUT MACAROON BARK CANDY ...QUICK AND EASY
I have had this recipe for many years. Recipe is from an ole church cookbook about 50 years ago. It is always a favorite with my friends.We have sold boxes of this at various functions. Each year they order more. It is so easy to make! Nothing fancy just delicious. One lady takes it home and dips half in chocolate!
Provided by Nancy J. Patrykus @Finnjin
Categories Candies
Number Of Ingredients 5
Steps:
- Preheat oven to 250F. Line two baking sheets with foil or parchment Paper. Stir cornstarch into the the sugar.
- In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating, beaten until mixture holds stiff, glossy peaks, like shaving cream. If it doesn't get completly stiff, that's OK too.
- Beat in the coconut extract, then fold in the coconut...gently. Spread the mixture onto the sheets, about 1/2 inch thick.
- Bake for an hour, then remove from the oven and cool completely. Peel of the foil and break into shards. This recipe makes a lot..You can toast the coconut ..if you prefer. Either way this is a delicious recipe
QUICK AND EASY COCONUT BARK ("COCADA")
Steps:
- Preheat the oven to 350 degrees F.
- Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
- Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.
QUICK AND EASY COCONUT MACAROONS
Make and share this Quick and Easy Coconut Macaroons recipe from Food.com.
Provided by L DJ3309
Categories Drop Cookies
Time 10m
Yield 24 macaroons
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
- Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets.
- Bake 8 to 10 minutes or until lightly browned around the edges.
- Immediately remove from baking sheets.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 135.2, Fat 6.9, SaturatedFat 5.7, Cholesterol 5.6, Sodium 64.5, Carbohydrate 17.1, Fiber 0.7, Sugar 16.4, Protein 1.9
COCONUT MACAROON BARS
Provided by Ila Walrath
Categories Food Processor Dessert Bake Coconut Bon Appétit Ohio
Yield Makes 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Blend 1 1/4 cups flour, 1/3 cup sugar and 1/2 teaspoon salt in processor. Add diced butter and process, using on/off turns, until mixture resembles coarse meal. Add 1 egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.
- Beat 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt, 3 eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust.
- Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen edges. Cut into 24 bars.
COCONUT MACAROONS
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
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
QUICK AND EASY COCONUT MACAROONS
These macaroons are delicious and so very easy to make. Enjoy!
Provided by Suzieim1
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray baking sheets with cooking spray.
- Whisk egg whites and cream of tartar together in a bowl until foamy.
- Gradually whisk sugar into egg white mixture until blended.
- Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
- Fold coconut into egg white mixture until incorporated.
- Drop spoonfuls of batter onto prepared baking sheets.
- Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.2 g, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 60.5 mg, Sugar 10.2 g
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- Place the egg whites, sugar, vanilla and salt into a large bowl and whisk until light and frothy. This will take around 30-45 seconds. They just need to thicken ever so slightly, but we're not going for meringue.
- Add in the desiccated coconut and 1tbsp of flour. Gently stir until everything is combined. At this stage, check the consistency. You want to be able to press the dough into a shape that it will hold, but you don't want a wet, gloopy mess. If required add the extra tbsp of flour and mix. Mixture should be slightly crumbly and slightly sticky.
- Leave the dough to one side for 10 minutes while you heat the oven to 170C/340F and line 2 baking trays with a silpat/silicone mat/grease proof paper.
- After 10 minutes, take a 1tbsp spoon or scoop and press 1tbsp of dough into the spoon. Drop onto the baking tray, leaving 1 inch between each dough ball. Use the scoop to make the shape of the macaroon, a flat bottom and rounded top.
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