COCONUT MACAROONS
Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield 26 macaroons
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
- Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
- Note: ⅞ cup = ¾ cup plus 2 tablespoons
- Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
- Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 macaroon (nutritional data includes optional chocolate), Calories 134, Fat 8 g, Carbohydrate 16 g, Protein 2 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 81 mg, Cholesterol 4 mg
FESTIVE COCONUT MACAROONS
Celebrate the festive season with these tropical delights! Enjoy coconut cookies topped with cherries - a yummy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease and lightly flour cookie sheets. In large bowl, beat egg whites until foamy. Beat in sugar, flour, salt and almond extract until well blended. Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheets.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g
COCONUT MACAROONS
Provided by Food Network
Categories dessert
Time 2h45m
Yield 25 to 28 Macaroons
Number Of Ingredients 9
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.
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
COCONUT MACAROONS III
This recipe has won many 1st place ribbons at my state fair. They are very simple to make.
Provided by Kristil Kimbro Lyle
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g
HOLIDAY COCONUT MACAROONS
Make and share this Holiday Coconut Macaroons recipe from Food.com.
Provided by Mary Scheffert
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325F degrees.
- Grease& lightly flour cookie sheets.
- In medium bowl, beat egg whites until foamy.
- Add sugar, flour, salt& almond extract; blend well.
- Stir in coconut& cherries (or fruit mix).
- Drop tablespoons onto cookie sheet, approximately 2 inches apart.
- Bake 13-17 minutes or until set& lightly browned.
- Immediately remove from cookie sheets& cool completely.
More about "holiday coconut macaroons food"
COCONUT MACAROONS | COCONUT COOKIES | MACAROON …
From cookingnook.com
Cuisine AmericanTotal Time 20 minsCategory DessertCalories 65 per serving
- In a large bowl combine sweetened condensed milk, vanilla and almond extract. Stir in the coconut.
- Drop by rounded teaspoonfuls on to parchment paper lined cookie sheets (or use a silpat liner). Flatten each macaroon slightly with a spoon.
EASY VEGAN COCONUT MACAROONS - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (6)Total Time 42 minsCategory DessertCalories 180 per serving
- Place the pitted dates in a bowl and cover with hot water. Soak for at least 15 minutes then drain well, shaking off any excess water.
- Place the cashews in a food processor and process for 30-45 seconds until broken down into a coarse, grainy flour. If there are a few larger peices left behind, that’s ok.
- Add the coconut and process until it starts to become a bit oil and almost paste-like. You should start to see bits of paste sticking to the side of the food processor. This might take a few minutes.
COCONUT MACAROONS RECIPE | FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hrServings 40
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
- Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
- Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.
COCONUT MACAROONS - I AM A FOOD BLOG
From iamafoodblog.com
5/5 (1)Total Time 25 minsCategory DessertCalories 150 per serving
- Use a cookie scoop to portion out the cookies in mounds and place the mounds on a parchment paper lined baking sheet.
CHEWY CHRISTMAS MACAROON | RECIPE RECIPE | LAND …
From landolakes.com
Servings 48Calories 110 per serving
- Combine butter, sugar and salt in bowl; beat at medium speed until creamy. Add eggs, almond flavoring and food color, if desired; continue beating until well mixed. Stir in coconut with wooden spoon until well mixed.
- Drop dough, by rounded tablespoonfuls or cookie scoop, onto prepared cookie sheets. Bake 17-20 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheets; remove to cooling racks. Cool completely. Sprinkle with powdered sugar.
BAKERY STYLE COCONUT MACAROONS - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 13Calories 107 per servingCategory Dessert
- 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.
- Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
MATCHA COCONUT MACAROONS RECIPE: HOLIDAY COOKIES …
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Servings 28Estimated Reading Time 3 mins
COCONUT MACAROONS RECIPE - ANN'S ENTITLED LIFE
From annsentitledlife.com
5/5 (1)Total Time 25 minsCategory RecipesCalories 94 per serving
12 DAYS OF HOLIDAY GIFTS: COCONUT MACAROONS | FOOD …
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Estimated Reading Time 3 mins
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COCONUT MACAROONS - FOOD.COM
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COCONUT MACAROONS - SIMPLE JOY
From simplejoy.com
5/5 (6)Total Time 25 minsCategory Dessert
- In a large bowl stir together the flour, coconut and salt. Mix in the vanilla, almond extract, and sweetened condensed milk.
- Using a small cookie scoop, scoop the cookies out onto the parchement paper lined sheets. Bake for 12 to 15 minutes or until the cookies just begin to turn golden brown.
COCONUT MACAROON RECIPE - THE DELICIOUS SPOON
From thedeliciousspoon.com
Ratings 5Calories 104 per servingCategory Baking, Dessert, Treat
- Gently pack a tablespoon with the coconut mixture and turn over onto the parchment lined baking sheet. I find lightly spraying the tablespoon helps the coconut mixture come out of the tablespoon more easily.
COCONUT MACAROON MIX IN A JAR (GF & VEGAN COCONUT ...
From veganricha.com
5/5 (1)Total Time 34 minsCategory Dessert, SnackCalories 47 per serving
- Mix the baking powder and salt into the coconut flakes. Layer all the ingredients. Layer any additions like chocolate chips, cranberries or pistachio slivers. Seal and gift.
- Add all the ingredients from the jar to a bowl. Give a good whisk. Add 1/4 cup coconut milk and mix well. Knead for a minute to make a dough. Add vanilla or rum extract or lemon/orange zest for variations. Let the dough sit for 5 minutes. Shape into discs or cones. Bake at pre-heated 335 degrees F for 19-20 minutes or until medium brown at the bottom.
EASY COCONUT MACAROONS (GERMAN-STYLE) - RECIPES FROM EUROPE
From recipesfromeurope.com
5/5 (1)Total Time 40 minsCategory DessertsCalories 51 per serving
- Separate the eggs. Place the egg whites into a medium-sized mixing bowl and the egg yolks into a small bowl. You can use the egg yolks for a different recipe.
- Beat the egg whites with the normal beaters of your electric mixer for around 5 minutes until they are stiff. You can tell that the egg whites are stiff enough if "small mountains" form and stay in the egg whites when you raise your beaters. After this, set your mixer aside.
- Add the vanilla extract into the bowl with the egg whites. Then little by little fold the sugar-coconut mixture into the egg whites with a spatula until everything is well mixed. Be gentle as you fold and use a spiral motion - you want to keep the egg whites thick and airy.
COCONUT MACAROONS (WITH ALMONDS!) - MY BAKING ADDICTION
From mybakingaddiction.com
4.4/5 (67)Total Time 40 minsCategory CookiesCalories 115 per serving
- In a large bowl, mix together the coconut, sugar, flour and salt. Stir in the egg whites and almond extract; mix well. Stir in the almonds; mix well.
- Use a medium cookie scoop to drop the mixture onto the prepared baking sheets. Bake for 20-25 minutes or until the outsides are dry and the edges are golden brown.
COCONUT MACAROONS - DOWNSHIFTOLOGY
From downshiftology.com
4.9/5 (17)Calories 178 per servingCategory Dessert
- Preheat your oven to 325F/165C. Add the egg whites, honey, vanilla extract, and salt to a mixing bowl. Place the mixing bowl on top of a saucepan with 1-2 inches of simmering water (creating a double boiler). Stir the mixture for 5 minutes, until frothy and very warm to the touch.
- Using a medium cookie scoop (1 1/2 tablespoons) place mounds of the batter onto a parchment lined baking tray. Bake the coconut macaroons for 25 minutes, checking on them towards the end to make sure they're not browning too quickly. Let cool completely on the baking tray before removing.
- If dipping the coconut macaroons in chocolate, melt the chocolate in 20-second increments in the microwave, until smooth. Dip the bottoms of the macaroons in the chocolate and wipe any excess off on the side of the bowl. Return them to the parchment paper lined baking tray and chill in the fridge for 5 minutes, or until the chocolate is firm.
COCONUT MACAROONS - WEELICIOUS
From weelicious.com
Servings 16Calories 100 per serving
- 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.
- 6. While the cookies are baking melt chocolate chips in a microwave for 30 seconds or in a bowl over a sauce pan of boil water stirring occasionally. Allow the melted chocolate to cool.
COCONUT MACAROON COOKIE RECIPE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
4.8/5 (12)Total Time 25 minsCategory Food And DrinksCalories 173 per serving
- In a medium sized mixing bowl, combine coconut, sweetened condensed milk, and vanilla. Mix well.
- Scoop golf ball sized batter onto a cookie sheet that you have sprayed with nonstick spray or covered in parchment paper.
HOLIDAY WHITE CHOCOLATE MACAROON COOKIES RECIPE ...
From lifemadedelicious.ca
Category DessertCalories 150 per servingTotal Time 1 hr
- Heat oven to 375ºF. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
- In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.
VEGAN CHOCOLATE MACAROONS - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (8)Total Time 42 minsCategory DessertCalories 125 per serving
- Place the pitted dates in a bowl and cover with hot water. Soak for 15 minutes. Before draining, reserve 2 tbsp of the soaking water and set aside. Drain the dates well. Squeezing off any excess water. It’s okay if they remain wet just make use any excess was has drained off.
- While the dates are soaking, add the cashews and coconut to a food processor. Blend until it has a pasty, oily consistency. This make take a few minutes. You should almost be able to pinch it between your fingers.
- Add the vanilla, soaked dates plus 1 tbsp of soaking water you reserved, salt and cocoa powder. Blend until you have a crumbly and oily but somewhat sticky dough. If needed, add up to another tbsp of the soaking water. You don’t want it overly wet but it should easily stick together.
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5/5 (1)Category DessertCuisine AmericanTotal Time 2 hrs 35 mins
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