Dried Fruit And Coconut Macaroons Food

COCONUT MACAROONS RECIPE

Steps:

• Preheat oven to 350°F. Combine unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch that the mixture does not burn, though your goal is a nice golden brown color. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F. (If using a convection oven, leave at 350°F).
• Clean a medium size mixing bowl with hot water and lemon juice to be sure it's very clean. Whip egg whites with a pinch of salt in bowl until the whites stiffen into firm peaks adding sugar slowly and evenly. Fold the toasted coconut into the egg white mixture. Whisk in vanilla and salt and whisk until the mixture is frothy. Place bowl in fridge to chill for ½ hour.
• Line a baking sheet with parchment paper drop medium scoop (2 tablespoon size) rounds of the coconut mixture onto the baking sheet. Press one or two dried cherries, cranberries, plums or other dried fruit into the top of each macaroon (optional). Melt butter and honey together. Drizzle the mixture over the top of each macaroon.
• Bake macaroons for 20 to 25 minutes, until lightly browned (watch carefully to avoid burning) or for 10 to 12 minutes if using a convection oven. Macaroons should be dry to the touch. You may need to bake them longer if it is a humid day.

COCONUT MACAROONS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

COCONUT-APRICOT MACAROONS

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer the baking sheets to a rack to cool. If desired, dip the bottoms of the cookies in the melted chocolate.
• Store the macaroons in a tightly sealed container for up to a week.

WINTER FRUIT MACAROONS

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. Thaw before serving.

DRIED FRUIT AND COCONUT MACAROONS

Steps:

• Preheat over to 325, lightly grease cookie sheet.
• Coarsley chop the dried fruit.
• Combine coconut, sugar, flour and salt; stir in egg whites and vanilla.
• Fold in fruit and nuts.
• Drop by rounded teaspoonfuls onto prepared cookie sheet.
• Bake 15 minutes.
• Immediately remove the macaroons to a rack to cool.
• Repeat with remaining dough.

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.

LINDA'S MACAROON FRUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 baking pan with cooking spray.
• In a large bowl gently mix peaches, pears, pineapple, cherries and apricots.
• Set aside.
• Place macaroons in food processor and crush coarsely(may need to do this in 2 batches).
• Spread 1/3 crumbs evenly over the bottom of the baking dish.
• Top with 1/2 of the fruit.
• Repeat layers ending with macaroon crumbs.
• Scatter slivered almonds and brown sugar over the top.
• Cover loosely with aluminum foil.
• Bake for 30 minutes.
• Remove from oven.
• Drizzle melted margarine on top.
• Bake uncovered for 45 minutes or until top is bubbly and lightly brown.
• Serve warm.