HOMEMADE COCONUT MACAROONS
Chewy, simple and oh, so good, these coconut macaroons are perfect for bake sales. -Sabrina Shafer, Minooka, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). , Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake 15-20 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 110 calories, Fat 6g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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:
- Whisk 2/3 cup granulated sugar, 2 beaten egg whites, 2 teaspoons vanilla and 1/2 teaspoon salt. Stir in 2 2/3 cups unsweetened shredded coconut. Drop by tablespoonfuls, then form into pyramids with your fingers and bake 15 to 20 minutes at 350 degrees.
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
THE BEST COCONUT MACAROONS EVER!
I have lost my macaroon recipe and was trying to find a new one on the web. However, there was not one that seemed to me was the "correct" recipe so I have composed my own recipe from memory. Most recipes did not use egg whites and instead added flour which made no sense to me since they are not cookies... I must say that MY recipe is absolutely delicious and the best macaroon recipe out there :)
Provided by Izzardine
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour.
- Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
- In another bowl mix the coconut, condensed milk and vanilla extract. Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
- Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons.
- At one point you should have set your oven to 325 degrees Fahrenheit... Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky... The best way to try to avoid this is removing them while hey are hot.
- Optional Steps Follow.
- After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
- Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).
INA'S COCONUT MACAROONS
This recipe comes from one of my many Barefoot Contessa cookbooks. I've tried many coconut macaroon recipes and this one is by far the best. For an extra special treat I have been known to dip the bottoms in bittersweet chocolate.
Provided by cookiebaker
Categories Drop Cookies
Time 50m
Yield 20 cookies
Number Of Ingredients 5
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.
COCONUT MACAROONS
Provided by Food Network
Categories dessert
Time 15m
Yield 10 to 12 macaroons
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. (We prefer the silicone for the crispy edges and caramelization that occurs with these cookies.)
- Lightly whisk the egg and egg white in a medium bowl until a bit frothy. Whisk in the rum and vanilla. Using a rubber spatula, fold in the coconut.
- Using about 2 tablespoons per macaroon, mound the mixture on the baking sheet, leaving some space in between each one. Bake until the edges are golden and crispy, about 10 minutes. Cool, then use a small offset spatula to remove them from the baking sheet. The macaroons will keep in an airtight container for 5 days.
- Photo by Scott Suchman
TOASTY COCONUT MACAROONS
Steps:
- Heat oven to 350 degrees F.
- Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
- Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
- Using a rubber spatula, fold in the toasted coconut.
- Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.
PERFECT COCONUT MACAROONS
Make and share this Perfect Coconut Macaroons recipe from Food.com.
Provided by Super San Mateo Che
Categories Drop Cookies
Time 28m
Yield 18 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Grease and light flour cookie sheets.
- Mix coconut, sugar, flour and salt in a bowl.
- Stir in egg whites and almond extract until blended.
- Spoon mixture into balls and place on cookie sheets.
- Bake for about 20 minutes or until edges of the cookies are golden brown.
- Remove immediately from cookie sheet and cool completely on wire rack.
COCONUT MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 12m
Yield 36 macaroons
Number Of Ingredients 4
Steps:
- Preheat oven 350°F.
- Combine the coconut and the milk, stir in the vanilla, and chocolate chips; mix well.
- Drop by teaspoonfuls 1 inch apart on greased cookie sheet.
- Bake 10 minutes or until light brown; remove at once and cool.
MACAROONS MADE WITH FRESH COCONUT
This simple recipe makes soft, not too sweet, delicious macaroons that are very easy to eat. The ingredients are all extra healthy too, incredible!
Provided by Ancel
Categories Drop Cookies
Time 32m
Yield 12 macaroons, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the freshly grated coconut, sugar, flour and salt together.
- Mix egg whites with vanilla - no need to beat, and add.
- Drop heaped teaspoons of mix onto non stick pan.
- Bake at 325 degrees for 22 - 24 minutes or until lightly browned.
- Makes 9 - 12 macaroons.
Nutrition Facts : Calories 101.3, Fat 6.9, SaturatedFat 6.1, Sodium 28.4, Carbohydrate 9.5, Fiber 1.8, Sugar 6.7, Protein 1.5
TRADITIONAL COCONUT MACAROON
Make and share this Traditional Coconut Macaroon recipe from Food.com.
Provided by attilathehoney
Categories Drop Cookies
Time 30m
Yield 18-24 Cookies
Number Of Ingredients 5
Steps:
- Start first, I would suggest by preparing your baking sheet: Use parchment paper to line, definitely NOT foil. Making that mistake will cause horrible sticking and burning. Preheat your oven to 325.
- In a large mixing bowl beat egg whites until soft peaks form (approx. 10 minutes by hand, 3-5 minutes by mixer).
- If using Mixer, reduce speed and SLOWLY add the vanilla and then the powdered sugar. Gradually is the key here. Continue to mix for a minute or so longer or until all sugar is dissolved. If you are mixing by hand, add the vanilla and enlist the hands of a second person to help you pour the sugar in while you continuously whip the mixture. Ensure a smooth, light, glossy mixture.
- Stop the mixer or put down your whisk and gently fold in your coconut about a cup at a time. Blend well.
- Spoon the coconut mixture by approximate tablespoonfulls (rounded) onto the baking sheet and place immediately into the oven. Bake for 10-15 mins or until lightly browned on the tops. Garnish with cinnamon if desired.
Nutrition Facts : Calories 78.5, Fat 3.3, SaturatedFat 2.9, Sodium 69.9, Carbohydrate 11.6, Fiber 0.4, Sugar 11, Protein 1.1
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