Favourite Coconut Walnut Macaroons Food

MOCHA-WALNUT MACARONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

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.

FAVOURITE COCONUT WALNUT MACAROONS

Steps:

• In a food processor or blender, process coconut until finely chopped; set aside. In a mixing bowl, beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time; beat until smooth. Stir in nuts. Place dough in a pastry bag with a large star tip; pipe onto baking sheets covered with parchment paper or foil. Top with cherries. Bake at 350℉ (180℃) F for 15 to 20 minutes or until golden brown. Cool 5 minutes before removing to 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.