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
TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
- Chocolate-dipped:.
- Cool cookies to room temperature on wire rack, about 30 minutes.
- Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
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.
CHOCOLATE-COCONUT MACAROONS
Steps:
- Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.
TRIPLE CHOCOLATE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
- Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees F (or 325 if convection option is available).
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
CHOCOLATE DIPPED COCONUT MACAROONS
Steps:
- Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
- Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
- Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
- Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
COCONUT & CHOCOLATE MACAROONS
A delicious macaroon with the tropical taste of fresh coconut
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Lunch, Snack, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/fan 160C/gas 4. In a clean bowl, whisk the egg whites until stiff then gradually add the sugar, whisking continuously until thick and glossy. Sift in the flour, then fold into the egg whites with the coconut until completely combined.
- Using an 8cm pastry cutter, squash spoonfuls of the mixture onto a baking tray lined with non-stick baking paper or silicone plastic sheets - you may need to do this in two batches. Bake for 15-18 mins until golden around the edges and just starting to brown on top. Leave to cool, then transfer to a rack.
- While the macaroons are cooling, melt the chocolate in a microwave or over a pan of hot water and leave to cool slightly. Cover the smooth side with chocolate and leave to set in the fridge. The macaroons will keep in an airtight container for 2 days.
Nutrition Facts : Calories 206 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
BAKED CHOCOLATE COCONUT MACAROONS
Make and share this Baked Chocolate Coconut Macaroons recipe from Food.com.
Provided by breezermom
Categories Drop Cookies
Time 28m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Place the chocolate in the top of a double boiler; bring water to a boil. Reduce the heat to low; cook until the chocolate melts. Let it cool to room temperature. Stir in coconut and pecans.
- Beat the egg whites and salt at the high speed of an electric mixer until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the egg white mixture into the chocolate mixture.
- Drop by heaping teaspoonfuls onto cookie sheets lined with aluminum foil or parchment paper. Bake at 350 degrees for 10 minutes. Remove the cookies to wire racks, and let cool completely.
Nutrition Facts : Calories 688.1, Fat 35.9, SaturatedFat 17.4, Cholesterol 1.7, Sodium 312.5, Carbohydrate 88.1, Fiber 8.3, Sugar 74.6, Protein 7.5
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