Lighter Coconut Macaroons Food

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.

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.

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.

LIGHTER COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 Celsius). Line a cookie sheet with parchment paper.
• In a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.
• In a medium bowl, beat egg white and salt with electric mixer until it holds soft peaks.
• Fold whipped whites into coconut mixture.
• Using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm) in diameter, about 1 1/4 inches (3.18 cm) apart on the prepared sheet.
• With slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm) tall with a slightly pinched top.
• Bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.
• (Some coconut shreds on top will be dark brown.) Slide the parchment off the cookie sheet and onto a wire rack.
• After 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.

LIGHT COCONUT MACAROONS

Steps:

• Preheat oven to 375°F Mix first five ingredients together, and drop by spponfuls onto a greased cookie sheet.
• Sprinkle remaining 1/2 cup of coconut over cookies.
• Bake for 15 minutes or until beginning to brown slightly. Let cool completely before removing from cookie sheet.

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 MACAROONS

Steps:

• Combine coconut, sugar, Matzo Meal, and salt in a mixing bowl.
• Stir in egg whites and almond extract and mix well.
• Drop from teaspoon onto baking sheet and bake at 325 degrees for 20-25 minutes.