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
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
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.
FAVORITE COCONUT MACAROONS
Anne's coconut macaroons are delicious! They have a crunchy, toasted coconut base with a sweet, soft coconut center. Easy to prepare, these macaroons are going to be a big hit on your Christmas cookie tray. If you want to make them even better, drizzle with a little bit of chocolate or caramel.
Provided by Anne Bruscato Nunez
Categories Cookies
Time 30m
Number Of Ingredients 7
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
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
COCONUT MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by Darlene Summers
Categories Drop Cookies
Time 15m
Yield 36 macaroons
Number Of Ingredients 3
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.
Nutrition Facts : Calories 98.2, Fat 7.1, SaturatedFat 6, Cholesterol 3.8, Sodium 17.5, Carbohydrate 8.2, Fiber 1.5, Sugar 6.7, Protein 1.5
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
FAVORITE COCONUT MACAROONS
This recipe was lost in my files for more than 40 years before I uncovered it. I decided to make these macaroons for an event at the business my husband and I own...they were a hit with everyone.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in coconut. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a candied cherry half if desired. Bake at 325° for 20-23 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT MACAROON RECIPE WITH ALMONDS
Steps:
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
- Pour the blanched almonds into the bowl of a food processor. Pulse the almonds until finely chopped. Add half of the coconut to the food processor and pulse together with the almonds until chopped.
- Pour the coconut and almond mixture into a large mixing bowl. Add all remaining coconut, sweetened condensed milk, almond extract and vanilla. Fold together using a wooden spoon or stiff spatula until combined.
- In a separate bowl combine the egg whites and salt. Using an electric mixer beat the egg whites until medium-stiff peaks form. The egg whites should still be slightly foamy.
- Gently fold the egg whites into the coconut mixture until blended taking care not to deflate.
- Using an ice cream scoop (about 1 3/4-inch in diameter) drop packed mounds (about 45g each) of the coconut mixture onto one of the prepared baking sheets, about 1-inch apart. The cookies won't spread so no worries. Bake immediately for 22 to 27 minutes or until golden brown on the bottom and lightly brown on top. Cool completely on a wire rack then serve or decorate with chocolate.
- If adding whole almonds on top of the cookies lightly press the almond on top before baking.
Nutrition Facts : Calories 205 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 7 mg, Sodium 107 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 3 g, ServingSize 1 serving
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- In a very clean and dry bowl of a stand mixer, using a whisk attachment, beat egg whites on medium-high speed until foamy. Add salt, and continue to beat until they triple in volume and hold soft peaks. Continue beating while simultaneously adding sugar, 1 tablespoon at a time, until whites hold stiff peaks and look thick and glossy. Add vanilla. Turn off mixer, and fold in coconut flakes. Fold in chocolate chips, if desired.
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- Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
- Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
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- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
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- 2. In a large bowl (preferably a metal bowl) beat the egg whites and salt until stiff, mountain like peaks form, about 5 minutes or until they have stiff peaks.3. Fold in the remaining ingredients until just incorporated (the egg whites will deflate quite a bit).4. Place 2 tbsps of the batter on a parchment or silpat lined baking sheet (you can also place cookie cutters on the baking sheet and place the batter inside patting it down with a spoon to even it out. Remove the cookie cutter before baking).5. Bake for 15 minutes or until golden, remove from oven and allow coconut macaroons to cool fully on the parchment or silpat.
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