Coconut Macaroon With Apricot Preserves Food

COCONUT-APRICOT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
• Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).
• Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.

COCONUT-APRICOT MACAROONS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the sugar, apricots, vanilla, salt, egg whites and lemon zest in a large bowl. Add the coconut and toss until completely coated. Spoon heaping tablespoonsful of the dough onto the baking sheets, leaving about 1 inch between each mound. Moisten your fingertips with water and shape each macaroon into a pointed mound or pyramid.
• Bake, rotating the pans halfway through, until the cookies are toasted and the edges are lightly browned, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

COCONUT-APRICOT MACAROONS

Steps:

• Preheat over to 325 degrees. Line a baking sheet with parchment paper. (I used foil but - I now know - parchment would have been better. : ).
• In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
• Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2" apart on prepared baking sheet (macaroons will not spread).
• Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through (I forgot this step). Transfer macaroons to a wire rack to cool completely (I didn't do this because they kinda stuck to the foil but peeled away nicely once cooled). Store in an airtight container at room temperature, up to 1 week (if they last that long - lol).
• Makes about 20 (I got 24).

COCONUT MACAROON WITH APRICOT PRESERVES

Steps:

• Mix coconut, sugar and unbeaten egg whites in heavy saucepan. Cook over medium heat for 12 minutes, stirring constantly. Remove from heat and add vanilla. Stir well. Place mixture in a glass mixing bowl. Using a spoon, press up the sides of the bowl. Refrigerate for 30 minutes. Put parchment paper on cookie sheet. Dip a 2 inch ice cream scoop in water and scoop a cookie from the bowl scraping the bottom on the side of the bowl to level. Place on prepared sheet. Repeat with remaining mixture. Dip finger in water and press in the center of each cookies about half way. Spoon 1/2 teaspoon apricot preserves into indentation. Bake in preheated 300 degree oven 35-37 minutes until light golden brown. Place cookie sheet on cooling rack and completely cool the cookies before removing.

PERFECT COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
• Beat egg whites in a bowl until soft peaks form.
• Fold coconut mixture into egg whites until just combined.
• Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
• Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
• Line baking sheet with new piece of parchment paper.
• Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

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.

APRICOT COCONUT MACAROONS

Steps:

• Over mediun heat, in small sauce pan, cook apricots with the 1/2 cup water and 1 table spoon sugar until tender and there is about 1 tablespoon of liquid left. Cool slightly.
• Transfer to food processor with a steel blade. Add remaining 3/4 cup sugar, egg whites and 1/2 cup coconut; process until smooth.
• Transfer mixture to electric mixer and mix in remaining 4 cups coconut. Mixture should hold together when pinched.
• With hands or scoop make small mounds. Place on cookie sheet lined with parchment paper. Bake in 350 degree oven until tops are browned about 10 minutes.
• When cool dip bottoms in melted chocolate, Place cookie bottom side up to let chocolate dry, then turn cook right side up and pipe more chocolate on top.