QUICK AND EASY COCONUT MACAROONS
These macaroons are delicious and so very easy to make. Enjoy!
Provided by Suzieim1
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray baking sheets with cooking spray.
- Whisk egg whites and cream of tartar together in a bowl until foamy.
- Gradually whisk sugar into egg white mixture until blended.
- Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
- Fold coconut into egg white mixture until incorporated.
- Drop spoonfuls of batter onto prepared baking sheets.
- Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.2 g, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 60.5 mg, Sugar 10.2 g
QUICK COCONUT MACAROONS
These are truly the best macaroon cookies I've ever tasted. The short list of ingredients makes them especially appealing to busy cooks. -Nancy Tafoya, Ft. Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). , Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 110 calories, Fat 6g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
BASIC COCONUT MACAROONS
Provided by Food Network Kitchen
Time 40m
Yield about 30 macaroons
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
QUICK AND EASY COCONUT MACAROONS
Make and share this Quick and Easy Coconut Macaroons recipe from Food.com.
Provided by L DJ3309
Categories Drop Cookies
Time 10m
Yield 24 macaroons
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
- Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets.
- Bake 8 to 10 minutes or until lightly browned around the edges.
- Immediately remove from baking sheets.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 135.2, Fat 6.9, SaturatedFat 5.7, Cholesterol 5.6, Sodium 64.5, Carbohydrate 17.1, Fiber 0.7, Sugar 16.4, 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.
CHEWY COCONUT MACAROONS
The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
- In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
- Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.
Nutrition Facts : Calories 77 g, Fat 4 g, Protein 1 g
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
EASY COCONUT MACAROONS
Make and share this Easy Coconut Macaroons recipe from Food.com.
Provided by Lucky13
Categories Drop Cookies
Time 30m
Yield 18 cookies, 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended. Stir in egg whites and almond extract. Mix well. Drop from teaspoon on lightly greased baking sheets. Bake at 325 degrees for 15 to 20 minutes or until the edges of the cookies are golden brown. Remove cookies from cookie sheet immediately after baking.
Nutrition Facts : Calories 1133, Fat 73.6, SaturatedFat 65, Sodium 152.9, Carbohydrate 112.1, Fiber 19.1, Sugar 75.6, Protein 17.4
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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QUICK AND EASY COCONUT MACAROONS RECIPE - 2022
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3.3/5 (7)Category DessertCuisine EuropeanTotal Time 45 mins
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, mix together the coconut, sweetened condensed milk, and vanilla extract until fully combined. The dough should be moist and sticky but dry enough to hold its shape; add a little more condensed milk if needed. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with the salt until stiff peaks form. Fold the egg whites into the coconut mixture using a rubber spatula.
- Scoop tablespoon-size portions of the cookie dough onto baking sheets, leaving at least 1 inch of space between the cookies. Bake until the edges are light golden brown, rotating halfway through, about 25 minutes total. Cool for 10 minutes on the baking sheets, then transfer to wire racks to cool completely, about 20 more minutes.
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