CHEWY MACAROONS
These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.
Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
COCONUT CHEWY MACAROONS
Simple and tasty macaroons with a crunchy outside and a chewy inside that melts in your mouth. if you want, dip the bottoms in melted chocolate, or drizzle some on top after baking.
Provided by For Goodness Bake
Categories Drop Cookies
Time 55m
Yield 30 Cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- combine and heat evaporated milk, sugar, and butter in microwave until butter is completely melted.
- stir in vanilla and almond extracts.
- In a separate bowl, combine coconut and flour.
- Fold wet mixture into dry until combined.
- Drop by spoonfuls on a greased cookie sheet.
- Bake 10-13 minutes, until tops are golden brown.
- Cool on wire rack.
- melt chocolate chips and use to dip the bottoms of the cookies.
- Enjoy!
Nutrition Facts : Calories 224.4, Fat 10.9, SaturatedFat 9.2, Cholesterol 5.4, Sodium 136.4, Carbohydrate 30.7, Fiber 1.3, Sugar 24.3, Protein 2
CHEWY COCONUT MACAROONS
These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 cookies.
Number Of Ingredients 5
Steps:
- In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE MACAROONS
You don't have to serve these amaretti scuri with the budino di cioccolato but I had to do something with the egg whites left over from the pudding and this is it. I love these macaroons so much that I gladly make them without that excuse, though. They are heady with chocolate and gorgeously chewy and, all in all, dangerously addictive. Luckily (or not, depending on your point of view here) they are quick and easy to make.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 26m
Yield about 25
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
- Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
- Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
- Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.
Nutrition Facts : Calories 54 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 7 grams
OLD-FASHIONED MACAROONS
Provided by Food Network
Categories dessert
Time 45m
Yield Approximately 20 macaroons
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Place the almond paste and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until the almond paste is softened and the sugar well-incorporated, about 5 minutes.
- Add the egg whites a little bit at a time, incorporating fully after each addition. Egg whites are difficult to pour in small amounts, so hold a rubber spatula against the rim of the bowl, and use it to "cut" the egg whites as they are poured. If you add the egg whites all at once, the mixture will be lumpy, because the difference in consistency between the egg whites and the almond paste mixture is too great. Using a rubber spatula, scrape down the sides of the bowl as needed. You may or may not need all of the egg whites depending on the moistness and age of the almond paste. Stop mixing when the mixture reaches a consistency soft enough to pipe (similar to toothpaste).
- Place the batter in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto a parchment-lined sheet pan. It will be easier if you hold the pastry bag at a slight angle and allow the tip to touch the parchment as you start to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. Space the macaroons about 1-inch apart to allow for spreading and pipe carefully. The macaroons will look nicest when sandwiched together if they are all the same size.
- Immediately before placing them in the oven, liberally sprinkle granulated sugar over the macaroons. This will give them a nice crust that will keep the inside moist and chewy. Bake until golden brown, 8 to 10 minutes. The top of each macaroon should be very finely cracked, a characteristic for which they are known. If over-baked, the macaroons will be dry and crunchy.
- Remove the sheet pan from the oven and immediately pour the water onto the sheet pan under the parchment paper. Be careful! If you get any water on the macaroons, they will be soggy. You will need to tilt the baking sheet to spread the water evenly. Let it sit for 2 minutes. The water will loosen the macaroons from the paper. Remove the macaroons from the paper two at a time and stick them together, matching the flat sides. Do not put them back on the hot, wet baking sheet or they will become soggy.
- The macaroons can be stored in an airtight container at room temperature for up to three days or well wrapped in the freezer for up to one week. Unwrap them before bringing back to room temperature, or the condensation will make them soggy.
CHEWY COCONUT MACAROONS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
- Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
- Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.
CHEWY COCONUT MACAROONS
The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
- In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
- Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.
Nutrition Facts : Calories 77 g, Fat 4 g, Protein 1 g
3 INGREDIENT CHEWY MACAROONS
These are my family's favourite macaroon. Always a constant on holiday platters. I guessed at the amount, because I usually combine large and small cookies when I bake.
Provided by luvcookn
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
- Mix all ingredients together until well combined.
- Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
- Bake for 10 - 12 minutes.
- When baked, transfer to cooling racks.
- These freeze wonderfully.
CHEWY MACAROONS
Make and share this Chewy Macaroons recipe from Food.com.
Provided by Diana Adcock
Categories Drop Cookies
Time 18m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Combine coconut, flour and salt.
- Stir in vanilla and milk.
- Drop from a tablespoon onto a greased cookie sheet.
- Bake for 13 minutes or until golden brown.
COCONUT MACAROONS
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 40m
Yield About 18 macaroons
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
- Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
- Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
- Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
- Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES
These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made them! ENJOY! They are really good!!! Hope you try them! :)
Provided by Wildflour
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In large bowl, cream butter, cream cheese and sugar til well blended.
- Add egg yolk, o.j., and almond extract.
- In small bowl, whisk/mix flour, baking powder and salt.
- Gradually add to butter mixture, mixing well after each addition.
- Stir in well, 3 cups coconut.
- Cover and chill 1 hour or til firm enough to handle and roll into balls.
- Heat oven to 350.
- Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
- Place onto ungreased cookie sheet.
- Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
- Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
- *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
- Makes 3-3 1/2 dozen.
Nutrition Facts : Calories 1305.6, Fat 76, SaturatedFat 58, Cholesterol 140.8, Sodium 1035.9, Carbohydrate 151.5, Fiber 7, Sugar 105, Protein 11.7
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
CHEWY ALMOND MACAROONS
Categories Food Processor Dessert Bake Almond Gourmet
Yield Makes about 40 macaroons
Number Of Ingredients 5
Steps:
- In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.
SOFT AND CHEWY COCONUT MACAROONS
I love coconut and these macaroons are very soft and sweet and chewy. This is my second recipe for this cookie and I just can't get enough! The trick to getting that soft chewy perfect macaroon is to really whip the egg whites. The first time I made these they flattened out abit so I adjusted the coconut and added another 1/2 cup just to give it abit more chewiness and baked it abit longer to crisp the outside while the middle was nice a chewy. But please adjust to your tastes.
Provided by veraj9170
Categories Drop Cookies
Time 12m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.
- Gradually add confectioners' sugar and mix well.
- Using a rubber spatula, gently fold in coconut and flour until blended.
- Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.
- Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.
- You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.
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