Grandpas Favorite Coconut Macaroons Food

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.

TOASTED COCONUT GILDED MACARONS

Steps:

• For the macaron shells: Preheat the oven to 350 degrees F.
• Using a 1 3/4-inch round cutter as a guide, draw 15 evenly spaced circles on each of two sheets of parchment paper (for a total of 30 circles). Flip the parchment over and line 2 baking sheets with the parchment paper.
• Whisk together the confectioners' sugar, almond flour and salt in a large bowl and set aside.
• Put the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until the mixture is opaque and foamy, about 30 seconds. Increase the mixer speed to medium-high and continue to beat until the egg whites are white in color and hold the lines of the whisk, about 1 minute. Continue to beat while slowly adding the granulated sugar, then the vanilla, until the peaks are stiff and the whites are shiny, about 1 minute more. (Do not overbeat.) Transfer the meringue to a large bowl.
• Using a rubber spatula, gently fold the dry mixture into the meringue, using 60 to 75 strokes (the batter should fold back on itself). Just before you are finished folding, add some red gel food coloring to the batter and continue to fold until the color is even and the desired consistency is reached. Spoon half the batter into a pastry bag fitted with a 1/2-inch plain round tip. Pipe the batter onto the parchment using the circles as a guide, refilling the bag as necessary. Tap the baking sheet hard on a table to flatten the batter out, then let sit at room temperature until the tops are no longer sticky when you lightly touch them, at least 20 minutes. Repeat with the remaining batter on the second lined baking sheet.
• Bake the cookies 1 sheet at a time, rotating the baking sheet once halfway through baking, until they have formed a 'foot' along the base and the tops are smooth and dry looking, about 14 minutes. Let cool completely on the baking sheets. (Leave the oven on.)
• For the filling: Place the coconut on a baking sheet in a single layer and bake for 2 minutes. Stir the coconut, then bake for an additional 2 minutes. Stir again and bake for another 2 minutes. Continue in the same manner, keeping an eye on it because it can go from toasted to burned very quickly, until the coconut is toasted to a medium-brown color, about 6 minutes more. Let cool completely.
• Heat the cream in a small saucepan over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat and pour over the chocolate in a bowl. Let sit for 30 seconds, then slowly whisk the mixture until the chocolate is completely melted and smooth. Fold in the toasted coconut. Let the ganache cool to room temperature.
• Place the ganache in a disposable pastry bag. Snip about 1/3-inch from the tip and pipe about 1 tablespoon onto the flat side of a macaron shell. Place a second shell on top, pressing very gently to sandwich the filling. Repeat with the remaining macaron shells and filling.
• To decorate: Place a gold leaf sheet face-down on a macaron shell, handling the gold leaf very gently, and rub gently with your finger or a brush so that the gold leaf separates from its baking paper and adheres to the macaron shell. Repeat with the remaining macarons.

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.

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.

BASIC COCONUT MACAROONS

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.

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.

COCONUT MACAROON COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well.
• Stir in flour, baking soda, baking powder, and salt. Mix well.
• Stir in oats and coconut.
• Drop by teaspoonfuls on a parchment lined cookie sheet.
• Bake about 9 to 10 minutes.
• Remove cookies from baking sheet.
• Cool on wire racks.