Coconut Macaroons Iii Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
• Beat egg whites in a bowl until soft peaks form.
• Fold coconut mixture into egg whites until just combined.
• Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
• Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
• Line baking sheet with new piece of parchment paper.
• Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

Steps:

• Mix the first four ingredients on low speed for 1 1/2 minutes.
• Stop and scrape bowl down, and mix again on low for another minute. Dough will be thick.
• Put a scoop on greased baking sheet, press down with the back of a spoon, and place one almond on top in the middle.
• Bake for 10-12 minutes, or until the edges are slightly brown.

Steps:

• Preheat oven 350 degrees F.
• Line 3 cookie sheets with parchment paper.
• Put unsweetened coconut in bowl of food processor fitted with steel blade and add 1 1/4 cups sugar.
• Process until mixture is finely ground and well combined.
• Put egg whites in the clean bowl of electric mixer.
• Set the bowl in a skillet with 1 to 1 1/2 inces of hot water.
• Place over low heat and beat constantly with a whisk until warm and frothy.
• (This will happen almost immediately; be careful not to overheat, or the whites will cook).
• Transfer the bowl to the electric mixer, which has been fitted with the whisk attachment.
• Add the salt to the whites and beat at high speed until they become white and thick.
• With the machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny.
• Add the honey and both extracts and continue to beat until stiff (the mixture will look like thick, shiny melted marshmallows).
• Remove the bowl from the machine and using a sturdy rubber spatula, fold in the ground coconut mixture and 2 1/2 cups sweetened shredded coconut.
• Combine gently but thoroughly.
• Using a medium-sized ice cream scoop, scoop macaroon batter onto prepared baking sheets, in 3 rows of 3 per sheet.
• Using your fingers, place a good pinch of the sweetened premium shred coconut on top of each mound, spreading gently to cover.
• To correct the shape of a mound, use your fingers to gently prop up and round the batter, which will be soft.
• Position oven rack on the center shelf.
• Place macaroons in oven and reduce temperature to 325 degrees F.
• Bake for 23 to 25 minutes or until light golden brown on the outside but still visibly soft on the inside.
• Let sheet sit on a wire rack for 5 to 10 minutes.
• Use a thin metal spatula to transfer the cookies.

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

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.

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.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
• Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

Steps:

• NOTE:To cut this recipe in half, use one.
• 7 ounce package of flaked coconut, 1/3 cup.
• of sugar, 3 tablespoons of flour, 1/8 teaspoon salt (dash). Also 1.
• Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended.
• Drop by tablespoonful onto greased and floured cookie sheets.
• Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
• VARIATIONS:.
• Chocolate Dipped Coconut Macaroons:If making the full batch, melt a 16-ounce package of semi-sweet chocolate.
• squares. I just stick it in the microwave for 2 minutes; after the first minute has passed I check it to see if it's fully.
• melted. Chocolate retains shape when you melt it, so after the 2 minutes is up, stir to break up the chocolate squares.
• that remain to achieve a smooth consistency. Dip baked coconut macaroons (allow to cool first) halfway inches.
• melted chocolate. Space apart (so they don't stick to each other) on parchment paper lined baking sheets (or you.
• can just use big dinner plates) and put in refrigerator. Chill for a half hour to allow chocolate to harden. I use.
• parchment paper because they don't stick when you remove them from the plates or cookie sheets.
• Chocolate-Orange Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
• macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure orange extract.
• Minted Chocolate Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
• macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure peppermint extract.
• Mocha Macaroons:Follow procedure as described above for making coconut macaroons except replace almond extract with 1 T of instant coffee granules.

Steps:

• Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour.
• Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
• In another bowl mix the coconut, condensed milk and vanilla extract. Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
• Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons.
• At one point you should have set your oven to 325 degrees Fahrenheit... Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky... The best way to try to avoid this is removing them while hey are hot.
• Optional Steps Follow.
• After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
• Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).