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
COCONUT-ALMOND MACAROONS
Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts.
Provided by Whats Cooking
Categories Drop Cookies
Time 25m
Yield 12 macaroons
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117.9, Fat 8.3, SaturatedFat 2.5, Sodium 34.8, Carbohydrate 8.8, Fiber 2, Sugar 6.4, Protein 3.4
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.
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-ALMOND MACAROONS
A chewy coconutty macaroon, with added almond! This recipe arose when I found myself with five spare egg whites, after using the yolks to make ice cream. I thought I would make the children some coconut macaroons, but half-way through the recipe I found that I didn't have enough coconut. On the other hand, the kitchen seemed to be bursting with an over-supply of ground almonds, so I threw in a generous couple of handfuls. Please note that the proportion of coconut and almonds is a matter of taste, and that both may vary according to the size of your egg whites. The eggs I used were quite small.
Provided by Syrinx
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 92.3, Fat 4.5, SaturatedFat 1.6, Sodium 29.8, Carbohydrate 11.8, Fiber 0.9, Sugar 10.7, Protein 2.2
LIGHT AND FLUFFY COCONUT MACAROONS
A great recipe that makes light and fluffy coconut macaroons.
Provided by MMS
Categories Desserts Cookies Macaroon Recipes
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease two baking sheets.
- Whisk egg whites in a bowl until frothy; stir in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl.
- Lightly stir egg white mixture into coconut mixture to form a batter.
- Scoop batter by the tablespoon and drop onto prepared baking sheet.
- Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g
COCONUT MACAROONS
Almond extract boosts the coconut flavor of these streamlined macaroon cookies. Make them-dipped in chocolate or not-for your next holiday cookie swap.
Provided by Gina Marie Miraglia Eriquez
Time 45m
Yield Makes 4 cookies
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Lightly brush a baking sheet with oil, then line with parchment and brush the parchment with more oil.
- Whisk together 1 large egg white, 1 tbsp. sugar, ¼ tsp. vanilla extract, ⅛ tsp. almond extract, and a pinch of salt until combined, then stir in ¾ cup coconut. Divide coconut mixture into fourths and drop in 4 mounds (about 2 inches apart) onto prepared baking sheet.
- Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from parchment.
ALMOND MACAROONS
Perfect as a present or simply to keep
Provided by tweety_anja
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/ fan 160C/ Gas 4. Put the almonds on a baking tray and bake on the top shelf of the oven for 5 minutes. Remove and leave to cool.
- Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar, a little at a time, until the mix thickens.
- Reserve 30 almonds for decorating, then blitz the rest in a food processor to a medium coarse powder. Fold the almonds and rice flour into the egg whites, then fold in the almond extract. Cover and chill for 30 minutes.
- Spoon the mixture onto baking sheets lined with nonstick baking paper. Put an almond on each. Bake on the top shelf of the oven for 12 minutes. Cool on a wire rack.
- Turn the cooled biscuits over and dip the base in melted dark chocolate and leave to set. Drizzle with melted white chocolate, then leave to set completely and pack into boxes or clear cellophane bags.
ALMOND MACAROONS
Macaroon cookies in many different flavours can be found in many bakeries in many European countries including Germany and Switzerland. This recipe was found in Oetker Baking is Fun
Provided by Dreamer in Ontario
Categories Dessert
Time 50m
Yield 60-70 macaroons
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F.
- Grease a baking sheet, line with waxed paper and grease again.
- Beat egg whites until they form soft peaks.
- Gradually add the icing sugar, beating until the mixture forms stiff peaks.
- Mix together the almonds and cinnamon.
- Gently fold into the egg mixture.
- Spoon mixture into a decorating bag fitted with a large, round icing tube.
- Pipe small amounts onto the prepared baking sheet.
- Bake for 20 to 25 minutes or until dry.
- Cool.
- Store in airtight container to mellow for about 1 week before serving.
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