Coconut Macaroons With Flavor Variations Food

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

COCONUT MACAROONS WITH FLAVOR VARIATIONS

Steps:

• NOTE:To cut this recipe in half, use one.
• 7 ounce package of flaked coconut, 1/3 cup.
• of sugar, 3 tablespoons of flour, 1/8 teaspoon salt (dash). Also 1.
• Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended.
• Drop by tablespoonful onto greased and floured cookie sheets.
• Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
• VARIATIONS:.
• Chocolate Dipped Coconut Macaroons:If making the full batch, melt a 16-ounce package of semi-sweet chocolate.
• squares. I just stick it in the microwave for 2 minutes; after the first minute has passed I check it to see if it's fully.
• melted. Chocolate retains shape when you melt it, so after the 2 minutes is up, stir to break up the chocolate squares.
• that remain to achieve a smooth consistency. Dip baked coconut macaroons (allow to cool first) halfway inches.
• melted chocolate. Space apart (so they don't stick to each other) on parchment paper lined baking sheets (or you.
• can just use big dinner plates) and put in refrigerator. Chill for a half hour to allow chocolate to harden. I use.
• parchment paper because they don't stick when you remove them from the plates or cookie sheets.
• Chocolate-Orange Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
• macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure orange extract.
• Minted Chocolate Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
• macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure peppermint extract.
• Mocha Macaroons:Follow procedure as described above for making coconut macaroons except replace almond extract with 1 T of instant coffee granules.

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.