Coconut Macaroon Cookie Cocktail Food

COCONUT MACAROONS

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.

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.

COCONUT MACAROON-FILLED CHOCOLATE COOKIES (BETTER THAN MOUNDS)

Steps:

• First, make the coconut macaroon filling:.
• With two racks in the middle of your oven, preheat the oven to 325.
• Spray two baking sheets or parchment paper with non-stick cooking spray.
• Beat egg whites and salt together until soft peaks form.
• Slowly add in sugar and beat until stiff, glossy peaks are present.
• Beat in vanilla.
• Add half the coconut and sprinkle with the flour.
• Add the rest of the coconut and gently fold into the egg white meringue.
• Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
• Bake about 8-9 minutes, until just set. These will be under-baked and not brown at all. It's okay, because will be the filling and will finish baking inside the chocolate cookie.
• Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:.
• Increase the oven temperature to 350.
• In a mixer, cream together the butter and sugars.
• Add the eggs, one at a time.
• Now add the vanilla.
• Blend in the cocoa, 1/2 cup at a time.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Mix in the flour mixture to the dough about a cup at a time, until well combined.
• Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
• Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
• Spray the back of a teaspoon with non-stick cooking spray and use the back of that spoon to make a nest out of the dough for each macaroon.
• Set a macaroon on top of each chocolate cookie "nest".
• Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
• Spread and flatten the dough, so that the macaroon is completely covered.
• Bake in the upper half of the oven for 13 minutes. Cookies may look a little under-baked when you remove them from the oven, but they will set up and dry, as they cool.
• Immediately, slide the parchment paper with the hot cookies onto a cooling rack (otherwise, they will continue to bake and burn on the bottom). Cool for at least 5 minutes.

COCONUT MACAROON BARS

Steps:

• Heat oven to 350 degrees F. Lightly grease 9-inch square pan.
• Stir together coconut, sugar, flour, and salt in large bowl. Add egg whites, whole egg, and almond extract; stir until well blended. Stir in chocolate pieces. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture. Bake 20 to 25 minutes or until lightly browned. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars.
• VARIATION: Omit chocolate pieces in batter. Immediately after removing pan from oven, place desired number of chocolate pieces on top, pressing down lightly. Cool completely. Cut into bars.

SOFT COCONUT MACAROONS

Steps:

• Preheat oven to 325°F.
• Combine flour, sugar, salt and coconut in mixing bowl.
• Stir in egg whites and almond extract.
• Stir in almonds, mix well.
• Drop teaspoon fulls onto a greased cookie sheet.
• Bake 20 minutes or until golden brown.

COCONUT MACAROON COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well.
• Stir in flour, baking soda, baking powder, and salt. Mix well.
• Stir in oats and coconut.
• Drop by teaspoonfuls on a parchment lined cookie sheet.
• Bake about 9 to 10 minutes.
• Remove cookies from baking sheet.
• Cool on wire racks.