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.
EASY COCONUT MACAROONS
Make and share this Easy Coconut Macaroons recipe from Food.com.
Provided by Lucky13
Categories Drop Cookies
Time 30m
Yield 18 cookies, 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended. Stir in egg whites and almond extract. Mix well. Drop from teaspoon on lightly greased baking sheets. Bake at 325 degrees for 15 to 20 minutes or until the edges of the cookies are golden brown. Remove cookies from cookie sheet immediately after baking.
Nutrition Facts : Calories 1133, Fat 73.6, SaturatedFat 65, Sodium 152.9, Carbohydrate 112.1, Fiber 19.1, Sugar 75.6, Protein 17.4
PERFECT COCONUT MACAROONS
After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.
Provided by circoit
Categories Desserts Cookies Macaroon Recipes
Time 1h20m
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
QUICK AND EASY COCONUT MACAROONS
These macaroons are delicious and so very easy to make. Enjoy!
Provided by Suzieim1
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray baking sheets with cooking spray.
- Whisk egg whites and cream of tartar together in a bowl until foamy.
- Gradually whisk sugar into egg white mixture until blended.
- Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
- Fold coconut into egg white mixture until incorporated.
- Drop spoonfuls of batter onto prepared baking sheets.
- Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.2 g, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 60.5 mg, Sugar 10.2 g
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
QUICK AND EASY COCONUT MACAROONS
Make and share this Quick and Easy Coconut Macaroons recipe from Food.com.
Provided by L DJ3309
Categories Drop Cookies
Time 10m
Yield 24 macaroons
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
- Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets.
- Bake 8 to 10 minutes or until lightly browned around the edges.
- Immediately remove from baking sheets.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 135.2, Fat 6.9, SaturatedFat 5.7, Cholesterol 5.6, Sodium 64.5, Carbohydrate 17.1, Fiber 0.7, Sugar 16.4, Protein 1.9
EASY COCONUT MACAROONS
Steps:
- 1. Mix Coconut and sweetened condensed milk together. scoop by teaspoon full onto greased cookie sheet. Bake in oven a 350' till lightly golden. Remove from cookie sheet. let cool on wire rack.
BASIC COCONUT MACAROONS
Provided by Food Network Kitchen
Time 40m
Yield about 30 macaroons
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
EASY COCONUT MACAROONS RECIPE
These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.
Provided by Diana Rattray
Categories Dessert
Time 18m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
- In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
- Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
- Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 67 mg, Sugar 15 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
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