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.
TRIPLE-COCONUT MACADAMIA MACAROONS
For a truly luxurious cookie experience, try these slightly sweet and tender morsels. Two varieties of coconut-sweetened and unsweetened-and cream of coconut add intense flavor to every nibble. -Robin Jungers, Cambellsport, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes., Drop by tablespoonfuls 2-in. apart onto parchment-lined baking sheets. Shape into loose mounds. Bake at 350° for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set.
Nutrition Facts :
THE BEST COCONUT MACAROONS EVER!
I have lost my macaroon recipe and was trying to find a new one on the web. However, there was not one that seemed to me was the "correct" recipe so I have composed my own recipe from memory. Most recipes did not use egg whites and instead added flour which made no sense to me since they are not cookies... I must say that MY recipe is absolutely delicious and the best macaroon recipe out there :)
Provided by Izzardine
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour.
- Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
- In another bowl mix the coconut, condensed milk and vanilla extract. Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
- Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons.
- At one point you should have set your oven to 325 degrees Fahrenheit... Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky... The best way to try to avoid this is removing them while hey are hot.
- Optional Steps Follow.
- After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
- Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).
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
CHOCONUT MACAROONS
These cookies call for chocolate chips and coconut.
Provided by Christine
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
- In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 8.7 g, Fat 3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 21.7 mg, Sugar 6.9 g
MACAROONS III
Simple soft, chewy recipe. You can add a lot of things or... nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!
Provided by Gayle Marie Larson
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 60
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 7 g, Cholesterol 2.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 26.9 mg, Sugar 6 g
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
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.
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
COCONUT MACAROONS WITH FLAVOR VARIATIONS
My unique twists on the traditional coconut macaroon. The 20 minutes for cook time, is 20 minutes per batch.
Provided by Kawaiineko32
Categories Drop Cookies
Time 30m
Yield 18 macaroons, 6-9 serving(s)
Number Of Ingredients 6
Steps:
- NOTE:To cut this recipe in half, use one.
- 7 ounce package of flaked coconut, 1/3 cup.
- of sugar, 3 tablespoons of flour, 1/8 teaspoon salt (dash). Also 1.
- Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended.
- Drop by tablespoonful onto greased and floured cookie sheets.
- Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
- VARIATIONS:.
- Chocolate Dipped Coconut Macaroons:If making the full batch, melt a 16-ounce package of semi-sweet chocolate.
- squares. I just stick it in the microwave for 2 minutes; after the first minute has passed I check it to see if it's fully.
- melted. Chocolate retains shape when you melt it, so after the 2 minutes is up, stir to break up the chocolate squares.
- that remain to achieve a smooth consistency. Dip baked coconut macaroons (allow to cool first) halfway inches.
- melted chocolate. Space apart (so they don't stick to each other) on parchment paper lined baking sheets (or you.
- can just use big dinner plates) and put in refrigerator. Chill for a half hour to allow chocolate to harden. I use.
- parchment paper because they don't stick when you remove them from the plates or cookie sheets.
- Chocolate-Orange Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
- macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure orange extract.
- Minted Chocolate Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
- macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure peppermint extract.
- Mocha Macaroons:Follow procedure as described above for making coconut macaroons except replace almond extract with 1 T of instant coffee granules.
Nutrition Facts : Calories 441.5, Fat 21.4, SaturatedFat 18.9, Sodium 303, Carbohydrate 59.9, Fiber 3.1, Sugar 51.1, Protein 5.4
TRADITIONAL COCONUT MACAROON
Make and share this Traditional Coconut Macaroon recipe from Food.com.
Provided by attilathehoney
Categories Drop Cookies
Time 30m
Yield 18-24 Cookies
Number Of Ingredients 5
Steps:
- Start first, I would suggest by preparing your baking sheet: Use parchment paper to line, definitely NOT foil. Making that mistake will cause horrible sticking and burning. Preheat your oven to 325.
- In a large mixing bowl beat egg whites until soft peaks form (approx. 10 minutes by hand, 3-5 minutes by mixer).
- If using Mixer, reduce speed and SLOWLY add the vanilla and then the powdered sugar. Gradually is the key here. Continue to mix for a minute or so longer or until all sugar is dissolved. If you are mixing by hand, add the vanilla and enlist the hands of a second person to help you pour the sugar in while you continuously whip the mixture. Ensure a smooth, light, glossy mixture.
- Stop the mixer or put down your whisk and gently fold in your coconut about a cup at a time. Blend well.
- Spoon the coconut mixture by approximate tablespoonfulls (rounded) onto the baking sheet and place immediately into the oven. Bake for 10-15 mins or until lightly browned on the tops. Garnish with cinnamon if desired.
Nutrition Facts : Calories 78.5, Fat 3.3, SaturatedFat 2.9, Sodium 69.9, Carbohydrate 11.6, Fiber 0.4, Sugar 11, Protein 1.1
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