White Chocolate Almond Coconut Macaroons Food

CHOCOLATE ALMOND MACAROONS

Steps:

• Set oven to 350 degrees.
• Butter generously a large cookie sheet.
• Beat egg whites and salt until stiff, but not dry.
• Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
• Fold in almonds, vanilla and melted chocolate.
• Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
• Bake for 12-15 minutes.
• Careful not to overbake, as the cookies will lose their texture.

COCONUT-ALMOND MACAROONS

Steps:

• Preheat the oven to 350°F.
• Mix all dry ingredients well in a medium bowl.
• In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
• Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
• Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
• Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.

CHOCOLATE-ALMOND MACAROONS

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• Finely grind the almonds, sugar, cinnamon and salt in a food processor.
• Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
• Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
• Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

COCONUT-ALMOND MACAROONS

Steps:

• Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
• Beat the egg whites with the pinch of salt until they form soft peaks.
• Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
• Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
• Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
• Peel off the paper, and enjoy!

ALMOND COCONUT MACAROONS

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.

WHITE CHOCOLATE-LEMON MACAROONS

Steps:

• Heat oven to 325°F.
• Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well.
• Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
• Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.

PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
• In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
• With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
• Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
• Dip bottoms of macaroons in chocolate.

WHITE CHOCOLATE ALMOND COCONUT MACAROONS

Steps:

• Instructions Preheat oven to 325 degrees F. In a medium bowl, combine coconut, flour and salt. Add almond extract and condensed milk and stir with spoon. Drop rounded spoonful onto parchment paper lined cookie sheets. Bake for 15 to 17 minutes, or until a light golden brown. Cool on rack completely. Melt almond bark in a microwave safe bowl, on 50% power, for 30 seconds at a time. Do NOT overheat. Chop almonds in food processor. Dip bottom of macaroon cookies in white chocolate, then almonds and place on wax paper to set. Drizzle remaining chocolate over tops of cookies. Allow chocolate to set before indulging.