TOASTY COCONUT MACAROONS
Steps:
- Heat oven to 350 degrees F.
- Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
- Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
- Using a rubber spatula, fold in the toasted coconut.
- Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.
ALMOND MACAROONS
These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.
Nutrition Facts :
ALMOND-COCONUT MACAROONS
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
ALMOND COCONUT MACAROONS
These macaroons are really quick to make, and they are SO yummy! The original recipe was on the label of Solo Brand Pure Almond Paste. Only three ingredients, how easy is that?! But I do add coconut and a cherry on top to make these beauties!
Provided by Divaconviva
Categories Drop Cookies
Time 28m
Yield 36 macaroons, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven to 325 degrees.
- Line baking sheet with parchment paper.
- Pat the cherries with paper towels to remove excess syrup, and cut in half.
- Toasting Coconut: Heat up a non-stick 10-inch skillet over medium-high heat, spread coconut evenly in pan, and stirring constantly, watch as they start to turn golden brown, about 2 to 3 minutes. Set aside.
- Break almond paste into small pieces and place in medium-size bowl.
- Add sugar and mix with almond paste until evenly distributed. I find a pastry cutter works really well for this.
- Add egg whites and mix well. You can use a fork for this.
- Mix in coconut until evenly distributed.
- Drop almond mixture by rounded teaspoonfuls onto lined baking sheets about one inch apart. I always fit three across and six rows lengthwise.
- Press cherry half gently into middle of cookie.
- Bake 18 to 20 minutes or until lightly browned. Check after 15 minutes.
- Cool completely on the baking sheet on wire racks. Peel macaroons off parchment paper when completely cool. I have a Pampered Chef mini-spatula that slides under them and removes them easily. They just need to be cooled before you attempt to remove them.
- Store in airtight container.
- Hint #1. To remove almond paste from can, open both ends of the can, using lid on one end to easily push out the paste. (Be sure to buy almond paste, not almond filling. I made that mistake once!).
- Hint #2. You can use the coconut without toasting it, but it will look and taste a little different -- but still good!
- Hint #3. The original recipe never said to beat the egg whites, but I always scramble them with a fork in a small bowl until they're a little foamy.
Nutrition Facts : Calories 70.3, Fat 2.6, SaturatedFat 0.8, Sodium 4.2, Carbohydrate 11.5, Fiber 0.6, Sugar 10.4, Protein 0.9
TOASTED COCONUT GILDED MACARONS
Steps:
- For the macaron shells: Preheat the oven to 350 degrees F.
- Using a 1 3/4-inch round cutter as a guide, draw 15 evenly spaced circles on each of two sheets of parchment paper (for a total of 30 circles). Flip the parchment over and line 2 baking sheets with the parchment paper.
- Whisk together the confectioners' sugar, almond flour and salt in a large bowl and set aside.
- Put the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until the mixture is opaque and foamy, about 30 seconds. Increase the mixer speed to medium-high and continue to beat until the egg whites are white in color and hold the lines of the whisk, about 1 minute. Continue to beat while slowly adding the granulated sugar, then the vanilla, until the peaks are stiff and the whites are shiny, about 1 minute more. (Do not overbeat.) Transfer the meringue to a large bowl.
- Using a rubber spatula, gently fold the dry mixture into the meringue, using 60 to 75 strokes (the batter should fold back on itself). Just before you are finished folding, add some red gel food coloring to the batter and continue to fold until the color is even and the desired consistency is reached. Spoon half the batter into a pastry bag fitted with a 1/2-inch plain round tip. Pipe the batter onto the parchment using the circles as a guide, refilling the bag as necessary. Tap the baking sheet hard on a table to flatten the batter out, then let sit at room temperature until the tops are no longer sticky when you lightly touch them, at least 20 minutes. Repeat with the remaining batter on the second lined baking sheet.
- Bake the cookies 1 sheet at a time, rotating the baking sheet once halfway through baking, until they have formed a 'foot' along the base and the tops are smooth and dry looking, about 14 minutes. Let cool completely on the baking sheets. (Leave the oven on.)
- For the filling: Place the coconut on a baking sheet in a single layer and bake for 2 minutes. Stir the coconut, then bake for an additional 2 minutes. Stir again and bake for another 2 minutes. Continue in the same manner, keeping an eye on it because it can go from toasted to burned very quickly, until the coconut is toasted to a medium-brown color, about 6 minutes more. Let cool completely.
- Heat the cream in a small saucepan over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat and pour over the chocolate in a bowl. Let sit for 30 seconds, then slowly whisk the mixture until the chocolate is completely melted and smooth. Fold in the toasted coconut. Let the ganache cool to room temperature.
- Place the ganache in a disposable pastry bag. Snip about 1/3-inch from the tip and pipe about 1 tablespoon onto the flat side of a macaron shell. Place a second shell on top, pressing very gently to sandwich the filling. Repeat with the remaining macaron shells and filling.
- To decorate: Place a gold leaf sheet face-down on a macaron shell, handling the gold leaf very gently, and rub gently with your finger or a brush so that the gold leaf separates from its baking paper and adheres to the macaron shell. Repeat with the remaining macarons.
TOASTED COCONUT AND ALMOND MACAROONS
This a low flour recipe with just enough egg whites to bind it. I couldn't find a variation I liked so I made adjustments to the general macaroon recipe. They're crispy on the outside yet soft in the center without being sticky.
Provided by Cica-Mica
Categories Drop Cookies
Time 35m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Toast the almonds over medium heat on the stovetop until light brown. Add the coconut and continue toasting until coconut also becomes light brown. Remove from heat and allow to cool. Once cool, add the flour.
- Wisk the egg whites in a separate small bowl until stiff. Slowly fold in the sugar, salt, and vanilla extract.
- Pour the egg mixture into the dry ingredients while continuously stirring. Gently stir in the milk. Put the mixture onto a baking sheet by the spoonful and press together if it's falling apart.
- Bake at 300F for approximately 10-15minutes until edges are crispy. Cool and serve.
Nutrition Facts : Calories 188.5, Fat 10.7, SaturatedFat 5.8, Cholesterol 4.3, Sodium 134.7, Carbohydrate 20.2, Fiber 2.4, Sugar 16.4, Protein 4.7
More about "toasted coconut and almond macaroons food"
TOASTED ALMOND MACAROON BARS RECIPE | LAND O’LAKES
From landolakes.com
BEST TOASTED COCONUT MACAROONS RECIPE - HOW TO …
From parade.com
EASY 3-INGREDIENT COCONUT MACAROONS RECIPE - THE …
From thespruceeats.com
EASY ALMOND JOY COCONUT MACAROONS - LIVELY TABLE
From livelytable.com
COCONUT MACAROONS RECIPE [VIDEO] - DINNER, THEN …
From dinnerthendessert.com
ALMOND-COCONUT MACAROONS RECIPE - DELISH.COM
From delish.com
TOASTY COCONUT MACAROONS - ALTON BROWN
From altonbrown.com
RECIPE: COCONUT ALMOND MACAROONS | COOKING ON THE …
From cookingontheside.com
ALMOND COCONUT MACAROONS (GF) - VEENA AZMANOV
From veenaazmanov.com
10 BEST COCONUT MACAROON WITH ALMOND FLOUR RECIPES
From yummly.com
COCONUT MACAROONS (WITH ALMONDS!) - MY BAKING ADDICTION
From mybakingaddiction.com
MATCHA ALMOND JOY (COCONUT MACAROON RECIPE) – ALLY BAKES
From allybakes.ca
LEMON COCONUT MACAROONS - ALL WAYS DELICIOUS
From allwaysdelicious.com
EASY COCONUT ALMOND MACAROONS - MRS. CRIDDLES KITCHEN
From mrscriddleskitchen.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHOCOLATE DIPPED ALMOND MACAROONS RECIPE | FOOD APPAREL
TOASTED COCONUT CARAMEL MACAROONS - EATING FOR YOUR HEALTH
From eatingforyourhealth.org
EASY ALMOND MACAROONS RECIPE - EAZY PEAZY DESSERTS
From eazypeazydesserts.com
ALMOND COCONUT MACAROONS (KETO & LOW CARB) - ATKETO
From atketo.com
COCONUT & ALMOND MACAROONS RECIPE | BAKING MAD
From bakingmad.com
ALMOND COCONUT MACAROON FRESH BY THE POUND LORENTANUTS.COM
From lorentanuts.com
ALMOND JOY COCONUT MACAROONS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
ALMOND COCONUT MACAROONS - WIDE OPEN EATS
From wideopeneats.com
TOASTED COCONUT AND CHOCOLATE MACAROONS - MUGNAINI
From mugnaini.com
CHOCOLATE-FILLED TOASTED COCONUT MACAROONS - BON APPéTIT
From bonappetit.com
KETO COCONUT COOKIES - SWEET AS HONEY
From sweetashoney.co
COCONUT MACAROONS THREE WAYS | KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT ALMOND NO BAKE MACAROONS - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
COCONUT-ALMOND MACAROONS WITH CHERRY PRESERVES
From 177milkstreet.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
THE ULTIMATE HEALTHY COCONUT MACAROONS - AMY'S HEALTHY BAKING
From amyshealthybaking.com
KOSHER FOR PASSOVER RECIPES: TOASTED ALMOND-COCONUT …
From kosherdelight.com
HEALTHY COCONUT MACAROONS - THE TOASTED PINE NUT
From thetoastedpinenut.com
ALMOND JOY COCONUT MACAROONS – THE TABLE OF SPICE
From thetableofspice.com
COCONUT MACAROONS WITH CHOCOLATE TOPPING RECIPE | ALTON BROWN
From altonbrown.com
ORANGE BLOSSOM COCONUT MACAROONS WITH TOASTED ALMONDS (RAW, …
From turiyapanama.com
TOASTED ALMOND COCONUT MACAROONS – PARKS FAMILY RECIPE BOX
From recipes.drawingsecretsrevealed.com
KETO COCONUT MACAROONS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ALMOND COCONUT MACAROONS - HONEST COOKING
From honestcooking.com
COCONUT AND ALMOND MACAROONS - CASA COSTELLO
From casacostello.com
LEMON ALMOND COCONUT MACAROONS RECIPE (GLUTEN FREE) | FOODAL
From foodal.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