COCONUT MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 35m
Yield 18 macaroons
Number Of Ingredients 4
Steps:
- Mix coconut, sugar and egg whites together in a saucepan.
- Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot.
- Remove from heat and leave until cold.
- Divide mixture into 18 mounds, setting them down on greased, floured baking trays.
- Top each mound with a half glace cherry.
- Bake 20 minutes at 350F until pale golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 149, Fat 8.2, SaturatedFat 7.2, Sodium 20, Carbohydrate 18.8, Fiber 2.1, Sugar 16.7, Protein 1.9
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.
PAULA DEEN'S COCONUT MACAROONS
Make and share this Paula Deen's Coconut Macaroons recipe from Food.com.
Provided by MilanzMom
Categories Drop Cookies
Time 18m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine coconut, almond extract, and salt.
- Mix in condensed milk to form a thick paste.
- Fold in egg whites with cream of tartar. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart.
- Bake for about 8 minutes or until edges are lightly browned.
Nutrition Facts : Calories 105.4, Fat 5.8, SaturatedFat 5, Cholesterol 3.5, Sodium 69.6, Carbohydrate 12.3, Fiber 0.6, Sugar 11.6, Protein 1.6
COCONUT MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by seahorse73
Categories Drop Cookies
Time 1h25m
Yield 27 cookies, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees F.
- Line 3 cookie sheets with parchment paper.
- Put unsweetened coconut in bowl of food processor fitted with steel blade and add 1 1/4 cups sugar.
- Process until mixture is finely ground and well combined.
- Put egg whites in the clean bowl of electric mixer.
- Set the bowl in a skillet with 1 to 1 1/2 inces of hot water.
- Place over low heat and beat constantly with a whisk until warm and frothy.
- (This will happen almost immediately; be careful not to overheat, or the whites will cook).
- Transfer the bowl to the electric mixer, which has been fitted with the whisk attachment.
- Add the salt to the whites and beat at high speed until they become white and thick.
- With the machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny.
- Add the honey and both extracts and continue to beat until stiff (the mixture will look like thick, shiny melted marshmallows).
- Remove the bowl from the machine and using a sturdy rubber spatula, fold in the ground coconut mixture and 2 1/2 cups sweetened shredded coconut.
- Combine gently but thoroughly.
- Using a medium-sized ice cream scoop, scoop macaroon batter onto prepared baking sheets, in 3 rows of 3 per sheet.
- Using your fingers, place a good pinch of the sweetened premium shred coconut on top of each mound, spreading gently to cover.
- To correct the shape of a mound, use your fingers to gently prop up and round the batter, which will be soft.
- Position oven rack on the center shelf.
- Place macaroons in oven and reduce temperature to 325 degrees F.
- Bake for 23 to 25 minutes or until light golden brown on the outside but still visibly soft on the inside.
- Let sheet sit on a wire rack for 5 to 10 minutes.
- Use a thin metal spatula to transfer the cookies.
Nutrition Facts : Calories 12110.9, Fat 949.9, SaturatedFat 841.9, Sodium 1576.6, Carbohydrate 932, Fiber 231.5, Sugar 700.2, Protein 126.3
TRIPLE CHOCOLATE COCONUT MACAROONS
This is a Paula Deen Recipe I 've changed just a little. I've made them many times now and not only are they beautiful to serve on the holiday cookie tray but they freeze well and taste great.
Provided by Old widow
Categories Drop Cookies
Time 1h
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, Generously grease cookie sheets.
- In a large bowl, whisk together egg whites and salt. until foamy. Whisk in condensed milk and vanilla.
- Fold in coconut and 1 cup of semisweet chips and 1 cup white chocolate chips.
- Drop batter by heaping tablespoonfuls onto prepared cookie sheets and bake at 300 degrees for 20 minutes. Cool on pans 2 minutes, remove from pans and let cool completely.
- Melt remaining chocolate chips in microwave and dip bottom of each cookie in melted chocolate to coat. Allow to harden on waxed paper.
PEPPERMINT MACAROONS
This recipe comes from the Paula Deen Holiday Baking Magazine. I didn't want to lose the recipe so thought I would post here for safe keeping. This would be a great sweet treat for parties or as gifts in a gift basket for Christmas.
Provided by Marsha D.
Categories < 30 Mins
Time 25m
Yield 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 300'.
- Line 2-3 baking sheets with parchment paper.
- In a large mixing bowl add egg whites and salt and mix on medium high until foamy (or add in a large bowl and whisk with a hand whisker, the egg whites and salt together until foamy about 2 minutes)
- Add in condensed milk and vanilla extract.
- Fold in coconut, white chocolate chips and crushed peppermints.
- Using a 1 1/2 inch ice cream scoop or a rounded teaspoon, drop dough onto the prepared baking sheets.
- Bake 20 minutes or until coconut just begins to brown.
- Let cool on pan for 10 minutes.
- Remove and cool completely on wire racks.
- NOTE: To crush the peppermint candies, add candy to a plastic baggie and roll with a rolling pin over the candy until crushed. Or add candy to a food processor and grind until lightly crushed.
Nutrition Facts : Calories 2485.6, Fat 148.4, SaturatedFat 121.8, Cholesterol 63.5, Sodium 1255, Carbohydrate 278.4, Fiber 14.3, Sugar 264, Protein 28.6
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
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
More about "paula deens coconut macaroons food"
LEMON COCONUT MACAROONS - PAULA DEEN
From pauladeen.com
5/5 (4)
COCONUT MACAROONS - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
推定読み取り時間 50秒
BEST EASTER RECIPES | COCONUT MACAROONS | PAULA DEEN
From pauladeen.com
5/5 (15)
VIDEO: HOW TO MAKE COCONUT MACAROONS FOR …
From myjewishlearning.com
LEMON COCONUT MACAROONS (PAULA DEEN) RECIPE
From recipeofhealth.com
PAULA DEEN'S COCONUT MACAROONS RECIPE - FOOD.COM
FOOD-SHOP-TRAVEL: CHEWY COCONUT MACAROONS. (PAULA DEEN)
From food-shop-travel.blogspot.com
PAULA DEEN'S COCONUT MACAROONS RECIPE
From recipeofhealth.com
COCONUT MACAROONS - FOOD.COM
From food.com
PAULA DEEN'S COCONUT MACAROONS - FOODGASM RECIPES
From foodgasmrecipes.com
I'VE ALWAYS LOVED THESE EASY LEMON COCONUT MACAROONS, AND I ...
From facebook.com
PAULA DEEN'S COCONUT MACAROONS ON BAKESPACE.COM
From bakespace.com
LOVE & BEST DISHES: LEMON COCONUT MACAROONS …
From youtube.com
COCONUT MACAROON NESTS - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
FLAVORFUL PAULA DEEN COCONUT CAKE RECIPE
From thefoodxp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love