Farm Macaroons Food

FARM MACAROONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
• In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
• Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.

GIANT SPRINKLE MACAROONS

Steps:

• For the macaroons: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and set aside.
• In a large bowl, combine the condensed milk, vanilla and almond extract. Mix in the coconut and set aside.
• In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture, then gently fold in the sprinkles. Spoon lightly packed 2-inch balls of the mixture onto the baking sheets, 1 inch apart, and sprinkle the tops with more sprinkles.
• Bake until golden brown; begin checking for doneness at 18 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
• For the topping: Place the sprinkles in a shallow dish. Microwave the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until melted (or melt in a saucepan over low heat, stirring often).
• Dip the bottoms of the macaroons in the chocolate, scrape off any excess and then dip the chocolate in the sprinkles. Place back on the parchment and let cool at room temperature or in the fridge. These can be kept at room temperature for about 3 days or in the fridge for up to a week.

MATCHA MACAROON MONSTERS

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside.
• In a large mixing bowl, whisk together the condensed milk and matcha. Mix in the coconut and set aside.
• In a separate large mixing bowl, add the egg whites and salt. Using a hand mixer, beat until stiff peaks form. Using a rubber spatula, fold the egg whites into the coconut mixture. Spoon lightly packed 2-inch balls (you can use a 2-inch cookie scoop or weigh 1.5 ounces) of the mixture onto the baking sheets, spaced 1 inch apart.
• Bake in the oven until golden brown; begin checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely. Allow the baking sheets to cool completely. You'll use them again.
• Melt the chocolate in a microwave in 30-second increments, stirring after each, or in a heat-safe bowl over a pot of simmering water, stirring often. Dip the bottoms of the macaroons in the chocolate, scraping off any excess. Then dip in the silver sanding sugar and return to the parchment-lined baking sheet. Attach the candy eyeballs using the chocolate as glue. Let the macaroons set at room temperature or in the fridge. Enjoy!
• The macaroons can be kept at room temperature for about 3 days or in the fridge for up to a week.

COCONUT FARM MERINGUES

Steps:

• Preheat oven to 300 deg F.
• Grease and flour cookie sheet.
• In a med bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form.
• Gradually beat in sugar, and whip till stiff.
• Toss together flour, salt and coconut in separate bowl; fold into egg whites.
• Drop by heaping tablespoonfuls onto the prepared cookie sheet.
• Bake 18 to 20 minutes in preheated oven, or till slightly golden.
• Allow cookies to cool on baking sheet for easy removal.

REALLY EASY MACAROONS

Steps:

• Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
• In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
• Refrigerate one half hour.
• Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
• Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.