LEMONY COCONUT MACAROONS
These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. -Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites., Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 119 calories, Fat 7g fat (6g saturated fat), Cholesterol 4mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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
KOKOSMAKRONEN (GERMAN COCONUT MACAROONS)
Kokosmakronen are very typical German Christmas Cookies. Traditional Kokosmakronen are nt using lemon peel in the dough. But it adds a fresh note to the coconut cookies. You can decorate the cookies with icing chocolate. I use a whole milk chocolate of a good quality. The method of heating the egg white mixture to 70°C will give the cookies more stand during baking and the keep their shape much better. If you don't have a suited icing bag you could spoon the dough on the wafers.
Provided by Thorsten
Categories Dessert
Time 55m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Prepare a water bath. The water should cook lightly.
- In a bowl mix egg whites and sugar. Place the bowl in the hot water bath and mix to dissolve sugar.
- Add coconut flakes and mix. Heat the coconut mixture to a temperature of 70 C (use a cooking thermometer to control temperature) stirring frequently.
- Remove from water bath, add flour and mix again. If you like you can now add the grated lemon peel to this mixture.
- Let cool to room temperature again.
- Preheat oven to 160°C.
- Place baking wafers on baking tray.
- Use an icing bag with large opening to place little dough dollops on the wafers. Leave a little rim, because while baking the cookies will flatten a bit.
- Bake for 10 minutes. Then open the oven a little and bake for another 5 minutes.
- The cookies should remain light in color and just a bit browned.
- If you like you can decorate the Kokosmakronen with icing chocolate.
- NOTE on chocolate decoration: preheat 2/3 of the chocolate in a water bath until fluid. Take out of water bath and add the rest of chocolate. Heat it again but just until chocolate is dissolved. Dip Kokosmakronen into the chocolate or drizzle over the cookies by using an icing bag.
- NOTE on wafers: If you don't have wafers at hand, you could spoon the dough directly on baking paper, but it might be tricky to remove the cookies from it later, because they stick to it.
Nutrition Facts : Calories 56.5, Fat 1.1, SaturatedFat 1.1, Sodium 18.8, Carbohydrate 11.2, Fiber 0.4, Sugar 9.8, Protein 0.7
LEMON-PISTACHIO MACAROONS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 30 macaroons
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the pistachios in a food processor until finely ground but not powdery. Whisk the egg whites with the sugar, lemon zest, vanilla and salt in a large bowl until frothy. Stir in the ground pistachios, then stir in the coconut until completely combined.
- Scoop heaping tablespoons of the coconut mixture onto the prepared pans. Bake, switching the pans halfway through, until the macaroons are golden, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
LEMON-ROSEMARY MACAROONS
Because they're naturally flourless, macaroons make a perfect Passover sweet. This variation infuses the coconut base with lemon zest and rosemary leaves for a bright, herby flavor.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 30 cookies
Number Of Ingredients 7
Steps:
- Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl. Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined. Let sit at room temperature, 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined.
- Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape. Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
LEMON MACAROON TARTLETS
This recipe came from the March/April 1994 issue of Cooking Light magazine. I have fixed these many times and you would never suspect them of being low fat! They are delicious!
Provided by Susan Dillard
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place egg in small bowl and set aside.
- Combine sugar, cornstarch and lemon rind in a saucepan; stir well.
- Slowly add water& lemon juice stirring with a whisk until blended.
- Bring to a boil over medium heat and stirring constantly cook one minute.
- Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
- Cook over medium heat 1 minute or until thickened, stirring constantly.
- Pour mixture into a bowl; stir in coloring, if desired.
- Place plastic wrap on surface and chill.
- Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.
- Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
- MACAROON TART SHELLS:.
- Combine all ingredients (except spray) in a bowl; stir well.
- Divide evenly among 12 muffin cups coated with cooking spray.
- Press mixture into bottom and up sides of cups.
- Bake at 400°F for 15 minutes or until edges are browned.
- Cool 2 minutes on a wire rack.
- Remove from pan and cool completely on wire rack.
COCONUT MACAROONS
Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under 20 minutes. Feel free to dip cooled macaroons in melted semi-sweet chocolate, and chill until it hardens.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
- Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
- Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
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LEMON COCONUT MACAROONS RECIPE (VEGAN, PALEO, GLUTEN FREE ...
From beamingbaker.com
5/5 (17)Category CookiesServings 9Total Time 28 mins
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all Lemon Coconut Macaroon ingredients (coconut, almond flour, oil, maple syrup, lemon juice and lemon zest) to a food processor (preferred) or blender. Here are the gluten-free small coconut flakes that I use–you must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
- Blend just until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart.
LEMONY ALMOND MACAROONS - PASSOVER RECIPE
From toriavey.com
5/5 (5)Total Time 50 minsCategory DessertCalories 71 per serving
- Preheat your oven to 325 degrees F. In this recipe, you can use either grated fresh coconut or dried coconut flakes. If using dried coconut, rehydrate it by pouring it into a bowl and covering it with warm water.
- Let the coconut soak for 5 minutes, then drain. Squeeze all the excess liquid out firmly with your fingers. Proceed with recipe. If using fresh coconut, no need to prep it-- simply proceed with recipe.
- Place almond slivers and coconut in a food processor, pulse into fine crumbs. Add 3/4 cup of sugar, lemon zest, lemon juice, almond extract, vanilla, egg and salt to the food processor. Process for about 1 minute until the mixture becomes a sticky mixture of fine crumbles.
- Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into haystack-like shapes.
LEMONY ALMOND MACAROONS RECIPE - REAL SIMPLE
From realsimple.com
5/5 (458)Total Time 1 hrServings 24Calories 133 per serving
- Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
- Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
- Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
LEMONY COCONUT MACAROONS | GIANT FOOD
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Servings 15Calories 221 per servingTotal Time 30 mins
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LEMON COCONUT MACAROONS RECIPE - LIFE LOVE AND SUGAR
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4.5/5 (2)Total Time 50 minsCategory DessertCalories 312 per serving
- . Combine the coconut, sweetened condensed milk, lemon zest, lemon juice and vanilla extract in a large bowl. Set aside.
- . Add the egg whites and salt to a large mixer bowl and whip on high speed with the whisk attachment until they reach stiff peaks.
LEMON COCONUT MACAROONS RECIPE - GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 30 mins
- Heat oven to 180C. Line a baking tray with baking paper. Beat egg whites in a bowl until lightly fluffy. Gradually add sugar, still beating, until mixture is firm, white and glossy.
- Fold in lemon zest and coconut. Shape heaped tablespoons of the mixture into pyramids with wet fingers (or use a piping bag with nozzle to pipe on the tray).
- Bake for 15 minutes in the centre of the oven until lightly golden and still soft inside. Gently transfer to a wire rack to cool and firm up. Store in an airtight jar.
EASY LEMON COCONUT MACAROONS (DF/GF) - THE MINDFUL HAPA
From themindfulhapa.com
Reviews 4Category DessertCuisine AmericanEstimated Reading Time 4 mins
- In a food processor, blend together finely shredded unsweetened coconut flakes and almond flour.
- Use a cookie scoop and place on a parchment lined baked tray. Recipe should yield about 20 - 24 bites.
- Bake at 350F for 13-16 minutes or until tops and bottom have started to brown (going to depend on your oven). Let cool on tray before handling.
LEMON COCONUT MACAROONS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.2/5 (39)Category DessertServings 18Total Time 30 mins
- Preheat oven to 325 degrees. Line a baking sheet with a silicone liner (or parchment paper) and set aside.
- Using a large cookie-scoop, place each mound onto the lined baking sheet. Don't worry about leaving a large space in between because these will not spread.
COCONUT MACAROONS RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 Total Time 35 minsServings 42Calories 152 per serving
- Whisk the eggs white, vanilla, salt, and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. With the machine running slowly add the sugar until dissolved and stiff peaks form, 1 to 2 minutes. Fold in the coconut, stirring until evenly combined.
- Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 26 to 30 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.
LEMON-COCONUT MACAROONS - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (8)Total Time 45 minsServings 30
- In a large bowl, combine coconut, macadamia nuts, sugar, flour, and salt. Stir in egg whites, lemon peel, and lemon juice. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
- Bake in the preheated oven for 20 to 25 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. If desired, sprinkle with powdered sugar.
LEMON ALMOND COCONUT MACAROONS RECIPE (GLUTEN FREE) | FOODAL
From foodal.com
Reviews 5Category CookiesCuisine DessertTotal Time 45 mins
- In a medium saucepan, whisk together the egg whites, sugar, salt, and honey. Over low heat on the stovetop, whisk continually until the sugar has completely dissolved and the mixture is just warmed, but not hot, about 5 minutes.
- Add the shredded coconut and almond flour. Using a sturdy spoon, stir the mixture over low heat for a few more minutes until it cooks enough to form a very thick batter, and a thin film sticks on the bottom of the pan. Do not overcook.
- Remove from the heat. Mix in the lemon zest, lemon juice, and almond extract. Transfer to a bowl and set aside to cool to room temperature.
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