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
PECAN MACAROON COOKIES
I got this recipe from an old church cookbook of my Mother's from the 1940's. It's a delicious, chewy cookie.
Provided by Poohbear Pam
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Mix shortening and sugars, then add eggs.
- Sift together flour, soda, baking powder and salt.
- Mix together well.
- Mixture will be very stiff.
- Add coconut, pecans, oatmeal and vanilla.
- Roll into small balls the size of a walnut.
- Place on a lightly greased cookie sheet and bake at 325 degrees for approximately 20 minutes.
- Makes about 3 dozen cookies.
Nutrition Facts : Calories 182.3, Fat 10.6, SaturatedFat 5.7, Cholesterol 28.7, Sodium 116.9, Carbohydrate 20.7, Fiber 1.1, Sugar 11.8, Protein 2.1
PECAN MACAROON AND FIG TART
Categories Food Processor Dessert Bake Passover Fig Pecan Kosher Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- For Filling:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium, cover and cook until figs are very tender, about 35 minutes. Uncover and simmer until liquid is absorbed and filling is thick, stirring occasionally, about 5 minutes.
- Transfer filling to processor. Using about 5 on/off turns, process just until mixture holds together. Transfer to small bowl; cool filling. (Can be prepared 3 days ahead. Cover and refrigerate.)
- For Crust:
- Preheat oven to 350°F. Place 13 3/4x4-inch rectangular tart pan with removable bottom onto waxed paper. Trace outline of pan bottom on paper; set paper aside. Line pan with heavy-duty foil. Grease foil; dust with matzo cake meal. Combine 2 cups pecans, sugar, ginger and salt in processor; finely grind nuts. Add egg and process until moist clumps form. Using moistened fingertips, press 1 cup dough over bottom and up sides of prepared pan (crust will be thin). Bake crust until puffed and dry looking, about 14 minutes. Transfer pan to rack; press bottom of crust lightly to flatten. Cool crust completely. Maintain over temperature.
- Stir 4 ounces chocolate in top double boiler set over simmering water until melted. Spread over bottom of crust. Spoon 1 3/4 cups filling over chocolate (reserve remaining filling for another use).
- Press remaining dough over traced rectangle on waxed paper, filling outline completely. Using paper as aid, turn dough rectangle over onto tart, aligning carefully; peel off paper. Pinch edge of crust and top dough together to seal.
- Bake tart until top is golden and dry looking, about 28 minutes. Cool tart completely in pan on rack. (Can be prepared ahead. Wrap in foil and store 1 day at room temperature or refrigerate up to 5 days.) Push up pan bottom to release tart. Peel off foil from bottom.
- If desired, dip spoon into melted chocolate and drizzle in zigzag pattern over tart; then dip pecan halves halfway into melted chocolate and arrange decoratively around edge. Chill until chocolate sets, about 30 minutes. Serve tart cold or at room temperature.
PECAN MACAROONS
No clue as to where I got this recipe but I make them all the time. Yes, they are that good!
Provided by Bea L.
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 300 degrees. Beat egg white until almost stiff. Gradually beat in the brown sugar. Fold in the pecans.
- 2. Drop by teaspoonsful onto greased cookie sheet. Bake @ 300 for approximately 15-20 minutes or until light golden brown. Remove immediately from oven.
PECAN CHOCOLATE MACAROONS
Chewy flaked coconut, with the rich sweetness of chocolate and nutty crunch of pecans, these baked cookies make a delightful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. In large bowl, mix coconut, pecans, condensed milk, vanilla and salt until well blended. Onto cookie sheets, drop mixture by rounded tablespoonfuls 1 inch apart.
- Bake 15 to 18 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In container, microwave dipping chocolate uncovered on High about 1 minute, stirring once, until chocolate can be stirred smooth. Let stand 1 to 2 minutes. Dip bottoms of macaroons in melted chocolate; tap off excess. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
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