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
CHEWY COCONUT MACAROONS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
- Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
- Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.
CHEWY MACAROONS
These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.
Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
RICH MOIST AND CHEWY MACAROON COOKIES
These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made...
Provided by Kelly Williams
Categories Fruit Desserts
Time 45m
Number Of Ingredients 11
Steps:
- 1. In large bowl, cream butter, cream cheese and sugar til well blended. Add egg yolk, o.j., and almond extract. In small bowl, whisk/mix flour, baking powder and salt. Gradually add to butter mixture, mixing well after each addition. Stir in well, 3 cups coconut. Cover and chill 1 hour or til firm enough to handle and roll into balls. Heat oven to 350. Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little. Place onto ungreased cookie sheet. Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15. Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool. *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking. Makes 3-3 1/2 dozen.
COCONUT MACAROONS III
This recipe has won many 1st place ribbons at my state fair. They are very simple to make.
Provided by Kristil Kimbro Lyle
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g
PERFECT COCONUT MACAROONS
These Coconut Macaroons are so easy, only requiring 5 simple ingredients. With a moist and chewy inside and toasty outside, they are completely irresistible!
Provided by Amy
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a large bowl, stir together coconut flakes, condensed milk, and vanilla until well combined.
- In a separate bowl combine the egg whites and salt. Using an electric mixer, beat until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until completely combined.
- Using a 1 1/2 tablespoon-sized cookie scoop, scoop mixture into balls and place onto prepared cookie sheet, at least 1-2 inches apart. (The mixture will be very sticky! If necessary, it's okay to get your hands a little wet in order to shape the balls.)
- Bake for about 23-25 minutes or until tops are just beginning to turn golden brown, rotating pans halfway through. (All ovens run differently, so keep an eye on them!)
- Let macaroons cool on the pans for a couple minutes, then transfer to a wire rack to cool completely.
- IF you are dipping them in melted chocolate, make sure they are completely cooled. Dip the bottom of each macaroon in the chocolate, followed by the pistachios. Place back on the baking sheet to set. Repeat with remaining macaroons.
- Eat and enjoy!
Nutrition Facts : Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 85 mg, Fiber 2 g, Sugar 12 g, Calories 109 kcal, ServingSize 1 serving
MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES
These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made them! ENJOY! They are really good!!! Hope you try them! :)
Provided by Wildflour
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In large bowl, cream butter, cream cheese and sugar til well blended.
- Add egg yolk, o.j., and almond extract.
- In small bowl, whisk/mix flour, baking powder and salt.
- Gradually add to butter mixture, mixing well after each addition.
- Stir in well, 3 cups coconut.
- Cover and chill 1 hour or til firm enough to handle and roll into balls.
- Heat oven to 350.
- Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
- Place onto ungreased cookie sheet.
- Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
- Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
- *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
- Makes 3-3 1/2 dozen.
Nutrition Facts : Calories 1305.6, Fat 76, SaturatedFat 58, Cholesterol 140.8, Sodium 1035.9, Carbohydrate 151.5, Fiber 7, Sugar 105, Protein 11.7
PONGAROONS MACAROON COOKIES RECIPE
Passover cookies. From Busy Cooks, @about.com Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)
Provided by Nana Lee
Categories Drop Cookies
Time 38m
Yield 2 doz
Number Of Ingredients 5
Steps:
- Preheat the oven to 350ºF.
- Line a cookie sheet with parchment paper.
- Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
- Whisk the egg whites and salt until soft peaks form.
- Fold the egg whites into coconut mixture.
- Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
- Place about 1 inch apart on the parchment-lined cookie sheet.
- THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
- Do not squeeze the batter.
- If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
- Bake the macaroons until golden brown, 18 to 20 minutes.
- Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.
Nutrition Facts : Calories 1796.4, Fat 97.3, SaturatedFat 81.9, Cholesterol 65, Sodium 970.8, Carbohydrate 213.7, Fiber 10.2, Sugar 203.5, Protein 25.3
CHEWY COCONUT MACAROONS
These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 cookies.
Number Of Ingredients 5
Steps:
- In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SOFT AND CHEWY COCONUT MACAROONS
I love coconut and these macaroons are very soft and sweet and chewy. This is my second recipe for this cookie and I just can't get enough! The trick to getting that soft chewy perfect macaroon is to really whip the egg whites. The first time I made these they flattened out abit so I adjusted the coconut and added another 1/2 cup just to give it abit more chewiness and baked it abit longer to crisp the outside while the middle was nice a chewy. But please adjust to your tastes.
Provided by veraj9170
Categories Drop Cookies
Time 12m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.
- Gradually add confectioners' sugar and mix well.
- Using a rubber spatula, gently fold in coconut and flour until blended.
- Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.
- Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.
- You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.
MACAROON BLOSSOM COOKIES
Make and share this Macaroon Blossom Cookies recipe from Food.com.
Provided by Emjay99
Categories Drop Cookies
Time 22m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Cream together brown and white sugar, margarine and vanilla and maple extracts.
- Beat in egg.
- Sift in flour, baking powder and soda and salt until combined.
- Stir in flaked brazil nuts (or coconut).
- Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
- Press a macaroon candy into the centre of each tablespoonful of dough.
- Bake 10 to 12 minutes, depending on your oven.
- Cool on wire rack.
- Freeze really well.
Nutrition Facts : Calories 80.9, Fat 4, SaturatedFat 0.8, Cholesterol 5.9, Sodium 63.5, Carbohydrate 10.6, Fiber 0.2, Sugar 5.9, Protein 0.9
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