Coconut Macaroon Cake Recipes

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EASY COCONUT MACAROON CAKE

Make and share this Easy Coconut Macaroon Cake recipe from Food.com.

Provided by Canadian In Atlanta

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7



Easy Coconut Macaroon Cake image

Steps:

  • Sift dry ingredients together.
  • In large bowl, with electric mixer, beat butter until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • With mixer on "cream", add eggs, one at a time, beating well after each addition.
  • Add almond extract.
  • Stir in coconut.
  • Turn into greased 10" tube pan or bundt pan.
  • Bake one hour at 325.
  • Cool 30 min before removing from pan.
  • This cake can be frozen.

2 1/4 cups flour
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
5 eggs
1 tablespoon almond extract
1 cup coconut

CAMPFIRE COCONUT MACAROON CAKE

Extra large bread cubes dipped into sweetened condensed milk then rolled in coconut and slow roasted over the campfire. The ingredients meld into a toasted bite of bliss and smell incredible! We can hardly wait each year for camping season so that we can make these. Note: For best results do not use an airy bread like Wonder. I make mine in my bread machine. A more dense bread works best. Enjoy!

Provided by JTsMom

Categories     Dessert

Time 30m

Yield 8-12 cakes, 8 serving(s)

Number Of Ingredients 3



Campfire Coconut Macaroon Cake image

Steps:

  • Using a bread knife, trim all crust off the loaf of bread.
  • Cut bread into approximately 2-inch cubes.
  • Pour sweetened condensed milk into a pie pan or shallow bowl.
  • Place some coconut into pie pan or onto a plate.
  • Evenly coat bread cube with sweetened condensed milk, letting any excess drain off over dish.
  • Lightly pat cube into coconut makeing sure that coconut adheres to all sides.
  • Place cube onto a long toasting skewer or sharpened stick.
  • Turn slowly, over the hot coals, until coconut is toasted brown.
  • Remove from skewer and enjoy.
  • CAUTION: Let cool slightly as the sugars in the milk and coconut can be quite hot right out of the fire.

Nutrition Facts : Calories 283.9, Fat 12.8, SaturatedFat 10.2, Cholesterol 16.9, Sodium 130.3, Carbohydrate 39.5, Fiber 1.1, Sugar 38.4, Protein 4.8

1 loaf homemade-style white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) bag coconut flakes

COCONUT LAVENDER MACAROONS

Provided by Damaris Phillips

Categories     dessert

Time 58m

Yield 14 to 15 cookies

Number Of Ingredients 6



Coconut Lavender Macaroons image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the egg whites and salt in a stand mixer fitted with the whisk attachment. Whip on medium-high speed until medium peaks form, 3 to 5 minutes.
  • Meanwhile, in a large bowl combine the sweetened condensed milk, vanilla extract and lavender buds. Stir in the toasted coconut and mix until combined. Fold in the whipped egg whites in thirds until just combined; the batter will look thick.
  • With a 2-tablespoon scoop, drop the batter onto a parchment-lined baking sheet, spaced 1-inch apart. You will end up with 14 to 15 cookies depending on how loosely you pack the scoop.
  • Bake until the macaroons are golden and delicious, 25 to 28 minutes.

2 large egg whites, room temperature
1 teaspoon fine salt
1 scant cup sweetened condensed milk
2 teaspoons vanilla extract or 1 vanilla bean, scraped
1/2 teaspoon dried lavender buds
One 14-ounce bag sweetened shredded coconut, toasted

COCONUT MACAROON CAKE

This cake comes out moist, creamy, and full of coconut flavor! It is my own creation using a boxed mix, and a few ingredients that you can find in any store. Simple, but tastes like you slaved over it for hours!

Provided by Mom To Hayleigh

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 6



Coconut Macaroon Cake image

Steps:

  • Mix the cake mix as directed on the back of the box and preheat the oven to the degree listed on the box.
  • Add the Cream of Coconut and the shredded coconut to the cake mix. Stir well.
  • Liberally grease and flour the bundt pan!
  • Pour into a bundt pan and bake until a pick inserted into the cake comes out clean. (You will add approximately 20 minutes to the bake time listed on the box to account for the extra moisture in the cake.).
  • When cake is done, cool for 20 minutes, then invert onto a cake stand or plate.

Nutrition Facts : Calories 442.2, Fat 26.6, SaturatedFat 14.4, Cholesterol 71.3, Sodium 381.4, Carbohydrate 47.6, Fiber 2.3, Sugar 31, Protein 5.7

18 ounces deluxe yellow cake mix
4 large eggs
1 cup water
1/3 cup vegetable oil
1 (15 ounce) can Coco Lopez
1 (10 ounce) bag flaked coconut

COCONUT MACAROONS

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5



Coconut Macaroons image

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.

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

COCONUT MACAROONS

Coconut macaroons as I remember them from childhood. An incredibly simple-to-make sweet treat and an excellent way to make something special from left over egg whites.

Provided by lorenzen

Time 30m

Yield Makes Pieces

Number Of Ingredients 8



Coconut Macaroons image

Steps:

  • Preheat oven to 160C/fan.
  • Line a baking tray with greaseproof paper and then the rice paper
  • Mix the dessicated coconut, sugar, flour, salt, vanilla extract and egg whites togther in a bowl. The mixture should be 'gloopy' and sticky.
  • Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
  • Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons.

3-4 sheets of rice paper
100g dessicated coconut
100g caster sugar
2 (medium-sized) egg whites
1tbsp plain plour
1 pinch of salt
1tsp vanilla extract
75g dark chocolate

MACAROON CAKE

Make and share this Macaroon Cake recipe from Food.com.

Provided by scarley

Categories     Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 14



Macaroon Cake image

Steps:

  • Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
  • In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 277.8, Fat 6.2, SaturatedFat 2, Cholesterol 47.4, Sodium 145.3, Carbohydrate 51.4, Fiber 0.8, Sugar 31, Protein 4.8

6 egg whites
4 egg yolks
2 1/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup nonfat milk
1/2 teaspoon almond extract
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 cup flaked coconut
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon confectioners' sugar

COCONUT MACAROON CHEESECAKE

Make and share this Coconut Macaroon Cheesecake recipe from Food.com.

Provided by Nancy Van Ess

Categories     Cheesecake

Time 7h40m

Yield 14 serving(s)

Number Of Ingredients 12



Coconut Macaroon Cheesecake image

Steps:

  • In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
  • Press onto bottom of 9" spring-form pan.
  • Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
  • Add 3 whole eggs; beat on low speed just until combined.
  • Pour into crust-lined pan.
  • Bake 350 degrees for 35 min.
  • (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
  • Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
  • more. Cool on wire rack for 15 min.
  • Loosen side of cheesecake from pan.
  • Cool 30 min.
  • more; remove side of pan.
  • Cool completely.
  • Cover and chill at least 4 hours before serving.
  • To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 338.7, Fat 28.7, SaturatedFat 16.8, Cholesterol 97.8, Sodium 193.8, Carbohydrate 17, Fiber 2, Sugar 14.4, Protein 5.6

1 cup coconut, flaked, toasted
1/2 cup pecans, ground
2 tablespoons butter or 2 tablespoons margarine, melted
24 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup coconut, flaked, toasted

MACAROON ICE CREAM CAKE

It's hard to say what's yummier: the sweet coconut crust, the vanilla ice cream, the chocolate drizzle? Luckily, they're all part of one delicious cake!

Provided by My Food and Family

Categories     Dairy

Time 4h50m

Yield Makes 16 servings.

Number Of Ingredients 6



Macaroon Ice Cream Cake image

Steps:

  • Heat oven to 350ºF.
  • Remove rim from 9-inch springform pan; cover bottom with parchment paper. Combine 1 pkg. coconut, sugar, flour and egg whites. Stir in 1 oz. finely chopped chocolate; press onto bottom of springform pan. Bake 20 min. or until center of crust is dry and edge is golden brown; cool completely. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan. Bake 10 to 12 min. or until golden brown, stirring occasionally. Cool completely.
  • Reserve 2 Tbsp. toasted coconut; place remaining toasted coconut in large bowl. Finely chop 2-1/2 oz. of the remaining chocolate. Add with ice cream to coconut in bowl; mix well. Attach rim to bottom of springform pan. Spoon ice cream mixture over crust. Freeze 4 hours or until firm.
  • Melt remaining 1/2 oz. chocolate; drizzle over dessert just before serving. Sprinkle with reserved coconut.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1-1/2 pkg. (7 oz. each) BAKER'S ANGEL FLAKE Coconut, divided
1/3 cup sugar
3 Tbsp. flour
2 egg whites
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
8 cups vanilla ice cream, softened

ANGEL MACAROONS

These light and airy macaroons are easy to make from angel food cake mix. Coconut and just a hint of almond flavor make them delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 9



Angel Macaroons image

Steps:

  • Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
  • Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
  • Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
  • Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
  • In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.

Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g

1 box Betty Crocker™ white angel food cake mix
1/2 cup water
1 teaspoon almond extract
1 package (7 oz) flaked coconut (2 cups)
1 tablespoon unsweetened baking cocoa
4 teaspoons butter or margarine
4 teaspoons unsweetened baking cocoa
4 teaspoons water
2/3 cup powdered sugar

COCONUT & JAM MACAROON TRAYBAKE

If you love the flavours of coconut, raspberry jam and dark chocolate, this macaroon traybake will be right up your street. It's a great bake for picnics or elevenses

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Makes 16-20

Number Of Ingredients 7



Coconut & jam macaroon traybake image

Steps:

  • Line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
  • Mix the sugar, egg whites, vanilla and a pinch of salt together in a bowl. Add the coconut and flour and stir until thoroughly combined - the mixture will be quite thick and sticky. Tip into the tin and gently spread out with a spatula. Dot the jam over the top using a teaspoon, nestling it into the batter. Bake for 25-30 mins, until set and golden around the edges. Leave to cool completely in the tin.
  • Melt the chocolate in the microwave, or in a bowl set over a pan of simmering water. Remove the cake from the tin, drizzle with chocolate and leave to set before cutting into squares. Will keep in an airtight container for up to a week.

Nutrition Facts : Calories 210 calories, Fat 11 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

250g caster sugar
4 egg whites , beaten
1 tsp vanilla extract
300g desiccated coconut
25g plain flour
200g raspberry jam
100g dark chocolate , chopped

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



Coconut macaroons image

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

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

ANGEL MACAROONS

These chewy coconut cookies start with a boxed angel food cake mix. -Renee Schwebach, Dumont, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 4



Angel Macaroons image

Steps:

  • Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.

Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

1 package (16 ounces) angel food cake mix
1/2 cup water
1-1/2 teaspoons almond extract
2 cups sweetened shredded coconut

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