Light And Fluffy 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.

LIGHT & FLUFFY COCONUT MACAROONS

Steps:

• Preheat oven to 325.
• Grease a large cookie sheet.
• Whisk egg whites in bowl until frothy, then stir in almond extract.
• Mix together coconut, sugar, flour and salt.
• Gently stir egg mixture into coconut mixture to form a batter.
• Drop tablespoons of dough 1 1/2 inches apart onto prepared cookie sheet.
• Bake until edges start to brown, 18 to 20 minutes.
• Transfer to wire rack to cool, about 15 minutes.

LIGHT AND FLUFFY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease two baking sheets.
• Whisk egg whites in a bowl until frothy; stir in almond extract.
• Combine coconut, sugar, flour, and salt in a large bowl.
• Lightly stir egg white mixture into coconut mixture to form a batter.
• Scoop batter by the tablespoon and drop onto prepared baking sheet.
• Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
• Transfer cookies to wire racks to cool.

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:

• 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.

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.

CHEWY ORANGE MACAROONS

Steps:

• Line a large baking sheet with parchment paper.
• Preheat oven to 350 degrees.
• In your mixer bowl and using the whip beater ( balloon whisk).
• beat the whole egg until thick and light.
• Add in the sugar gradually a little at a time.
• Add the vanilla and orange zest.
• Beat until thick light and fluffy.
• Remove bowl, and fold in the coconut.
• Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
• Bake 15 minutes.
• Turn off heat.
• Leave in the oven for 10 more minutes, letting them dry more.
• Remove and let completely cool.
• Store in a tin container airtight.