Coconutcorn Flake Macaroons Food

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.

CORN FLAKE MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment.
• In bowl of mixer, beat egg white, salt and vanilla and almond extract until foamy.
• Add sugar slowly and continue beating until mixture is thick and glossy.
• Stir/fold in coconut and cornflakes carefully.
• Drop by rounded teaspoonfuls onto cookie sheet and bake for 12 minutes or until lightly browned.

GRANDMA'S CORN FLAKE COCONUT MACAROONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease a baking sheet.
• Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
• Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
• Fold coconut and corn flakes into the mixture.
• Drop coconut mixture by the teaspoon onto the prepared baking sheet.
• Bake cookies in the preheated oven until lightly crisp, 20 minutes.
• Transfer cookies to wire rack to cool, at least 15 minutes.

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.

LIGHT AND FLUFFY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease two baking sheets.
• Whisk egg whites in a bowl until frothy; stir in almond extract.
• Combine coconut, sugar, flour, and salt in a large bowl.
• Lightly stir egg white mixture into coconut mixture to form a batter.
• Scoop batter by the tablespoon and drop onto prepared baking sheet.
• Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
• Transfer cookies to wire racks to cool.

BAKER'S ANGEL FLAKE COCONUT MACAROONS

Steps:

• 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.

SWEET COCONUT MACAROON CORN FLAKE COOKIES

Steps:

• Preheat oven to 325.
• Beat the egg whites& salt,until foamy throughout mixture.
• Beat in gradually,2 TB at a time,add sugar.
• Beat well after each addition,making sugar blend with whites.
• Beat in the corn syrup& extract.
• Add in the flakes and coconut.
• Drop mixture from tip of your spoon upon ungreased,heavy paper.
• Bake for 20 minutes.

UNCLE BILL'S COCONUT/CORN FLAKES MACAROONS

Steps:

• Preheat oven to 350°F.
• Line 2 baking sheets with waxed paper, foil, or parchment paper.
• Spray paper with a vegetable oil.
• In a medium size mixing bowl, using an electric mixer set on high speed, beat egg whites and salt until frothy.
• Gradually add confectioners' sugar, beating until stiff peaks form.
• Using a spoon, fold in coconut, corn flakes, vanilla and almond extract.
• Drop about 1 tablespoon of batter for each macaroon on the baking sheets, spacing them about 1 inch apart.
• Bake in preheated 350°F oven for about 20 minutes or until just light brown.
• Place baking sheets on a wire rack to cool slightly.
• Using a metal spatula, transfer macaroons to wire racks to cool completely.
• Store in airtight containers.

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.

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.