Vanilla Chai Coconut Macaroons Food

VANILLA CHAI COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper. In a mixing bowl, beat the egg whites until you have medium-firm peaks. Mix in the honey, vanilla, salt and spices. Fold in coconut. If liquid is weeping and pooling at the bottom of the bowl, add one tablespoon of flour at a time until mixture holds together but still moist. You may not need the entire 1/4 cup.
• Form heaping mounds of about 2 tablespoons of the coconut mixture onto the prepared sheet pans, placing about 2 inches apart. Bake for 12 to 15 minutes, until lightly browned on top and bottom. Remove from the oven and let cool completely. While the macaroons rest, melt the chocolate over a double boiled or in the microwave.
• One by one, dip the macaroons into the melted chocolate. Use a fork to gently lift the macaroons out of the chocolate and transfer to a sheet of wax paper or parchment paper. Once all the macaroons have been dipped, using a fork drizzle chocolate over the macaroons and finish with a sprinkling of maldon sea salt. Let the macaroons sit until the chocolate is set and enjoy!

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.

COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
• Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.

COCONUT CHAI MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Combine the coconut, condensed milk, rum extract and vanilla extract in a large bowl. Whip the egg whites and salt until they make firm peaks. Fold the egg whites into the coconut mixture. Place tablespoon-size rounds of batter onto the prepared baking sheet lined, and sprinkle liberally with the chai spices. Bake until golden brown, 20 to 25 minutes. Cool and serve.

COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Line 2 baking sheets with waxed paper or foil.
• Spray waxed paper or foil with vegetable cooking spray.
• In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
• Gradually add confectioners sugar, beating until stiff peaks form.
• Fold in coconut, flour, vanilla,& almond extract.
• Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
• Bake macaroons until just brown, about 20 minutes per batch.
• Place baking sheets on wire rack, cool slightly.
• Using spatula, transfer macaroons to rack and cool completely.
• Serve or store in airtight containers.

COCONUT MACAROONS

Steps:

• Mix milk, coconut and vanilla together well.
• Spray cookie sheet with cooking spray.
• Put heaping teaspoonfuls on cookie sheet.
• Bake at 350°F for about 10 minutes, or until golden brown.

COCONUT-VANILLA MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In small bowl, combine egg whites, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

COCONUT MACAROONS

Steps:

• Preheat oven 350°F.
• Combine the coconut and the milk, stir in the vanilla, and chocolate chips; mix well.
• Drop by teaspoonfuls 1 inch apart on greased cookie sheet.
• Bake 10 minutes or until light brown; remove at once and cool.

EASY FRENCH VANILLA COCONUT MACAROONS

Steps:

• Mix sweetened condensed milk, coconut, and French Vanilla Blend.
• Drop by teaspoonfuls onto greased baking sheets.
• Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
• Immediately remove from sheets.
• Cool on wire racks.