Favorite Coconut Macaroons Food

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.

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.

FAVORITE COCONUT MACAROONS

Steps:

• 1. Preheat oven to 325. Spray baking sheets lightly with vegetable oil spray.
• 2. Combine coconut, sugar, flour and salt. Add egg whites and vanilla and coconut oil. Stir just until blended.
• 3. Using small cookie scoop or teaspoon, place mounds about 2 inches apart on prepared baking sheets.
• 4. Bake for 20 minutes or until edges are golden and set.
• 5. Remove to wire rack and cool completely.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, stir together the coconut, flour and salt. Stir in the condensed milk, orange juice and chopped pistachios until well combined.
• Using a small scoop (about 1 tablespoon), scoop out the coconut batter onto 2 parchment-lined baking sheets. Be sure to press the tops down just a little so the centers can cook.
• Bake until the coconut is toasted, 12 to 15 minutes. Allow to cool on the pans.
• Dip the bottom of each cooled macaroon in the melted milk chocolate, and lightly roll in pistachios. Return to the baking sheets and let set. Squeeze fresh orange juice and sprinkle orange zest over the tops.

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

Steps:

• Mix milk, coconut and vanilla together well.
• Spray cookie sheet with cooking spray.
• Put heaping teaspoonfuls on cookie sheet.
• Bake at 350°F for about 10 minutes, or until golden brown.

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.

INA'S 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 on wire racks.

GRANDPA'S FAVORITE COCONUT "MACAROONS"

Steps:

• Preheat oven to 375 degrees.
• Combine cookie mix, oil, 1 egg white, coconut or almond extract and 3/4 cup coconut in large bowl.
• Stir until blended.
• Shape dough into 1 inch balls.
• Dip each ball in remaining egg white then roll in remaining coconut.
• Place on ungreased baking sheet.
• Press candied cherry half in center of cookie.
• Bake at 375 degrees for 8 minutes or until.
• coconut is light golden brown.
• Cool 1 minute on baking sheet, then move to cooling rack.