Coconut Macaroons Or Macaroon Kisses Recipes

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:

• Heat oven to 350 degrees F.
• Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
• Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
• Using a rubber spatula, fold in the toasted coconut.
• Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

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 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 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:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 3-2/3 cups coconut. Cover and refrigerate for 30 minutes or until easy to handle. , Roll into 1-in. balls, then roll in remaining coconut. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are lightly browned. , Immediately press a chocolate kiss into the center of each cookie. Cool for 1 minute before removing to wire racks.

Steps:

• Preheat the oven to 350°F.
• Beat yolks and erythritol until foamy.
• Add in the sweet potato starch and keep on mixing well until creamy.
• Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
• Add in the whites, mix well and lastly add in the coconut flour.
• When the batter is smooth and rather solid, transfer it into a pastry bag.
• Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
• Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
• When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
• Blend the dried prunes together with the coconut milk until creamy.
• Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
• Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!

Steps:

• Preheat oven to 325 degrees. Line baking sheet with foil grease and flour foil.
• In bowl combine all ingredients and mix well.
• Drop by rounded teaspoons onto baking sheet. Lightly flatten each wit ha spoon.
• Bake 15-17 minutes. Remove from pan (if you let them cool on pan they will stick).
• To make macaroon kisses Prepare as directed and press a solid milk chocolate candy piece in the center of each cookie while still hot.

Steps:

• HEAT oven to 325 degrees F. Line baking sheets with foil. Spray foil with flour no-stick cooking spray.
• COMBINE sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets.
• BAKE 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire rack. Macaroons will stick if allowed to cool on baking sheet.
• VARIATION
• MACAROON KISSES: PREPARE and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking.

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 the oven to 350°F.
• Beat yolks and erythritol until foamy.
• Add in the sweet potato starch and keep on mixing well until creamy.
• Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
• Add in the whites, mix well and lastly add in the coconut flour.
• When the batter is smooth and rather solid, transfer it into a pastry bag.
• Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
• Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
• When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
• Blend the dried prunes together with the coconut milk until creamy.
• Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
• Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!

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.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle., Preheat oven to 350°. Shape into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar. Cool on pan 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.

Steps:

• Pour around 3/4 of the can of condensed milk into a large bowl.
• Preheat the grill or broiler to medium.
• Add 100g of the coconut to the bowl and mix well.
• You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
• Add more coconut or condensed milk accordingly until you achieve the desired consistency.
• Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
• When they are lightly patched with golden brown they are ready.
• Nothing beats the taste of freshly toasted coconut. Yum Yum!