Coconutapricotmacaroons Recipes

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PERFECT COCONUT MACAROONS

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Provided by circoit

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8



Perfect Coconut Macaroons image

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.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

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 III

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Provided by Kristil Kimbro Lyle

Categories     Desserts     Cookies     Macaroon Recipes

Time 25m

Yield 12

Number Of Ingredients 5



Coconut Macaroons III image

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.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

BASIC COCONUT MACAROONS

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 5



Basic Coconut Macaroons image

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.

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut

CHOCOLATE-DIPPED COCONUT MACAROONS

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Provided by Chef John

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7



Chocolate-Dipped Coconut Macaroons image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  • Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  • Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
  • Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

COCONUT MACAROONS II

This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most.

Provided by Robin J.

Categories     Desserts     Cookies     Macaroon Recipes

Yield 24

Number Of Ingredients 4



Coconut Macaroons II image

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.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 17.7 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 69.1 mg, Sugar 15.2 g

5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 ½ teaspoons almond extract

COCONUT-APRICOT MACAROONS

Make and share this Coconut-Apricot Macaroons recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 55m

Yield 24 macaroons

Number Of Ingredients 6



Coconut-Apricot Macaroons image

Steps:

  • Preheat over to 325 degrees. Line a baking sheet with parchment paper. (I used foil but - I now know - parchment would have been better. : ).
  • In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
  • Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2" apart on prepared baking sheet (macaroons will not spread).
  • Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through (I forgot this step). Transfer macaroons to a wire rack to cool completely (I didn't do this because they kinda stuck to the foil but peeled away nicely once cooled). Store in an airtight container at room temperature, up to 1 week (if they last that long - lol).
  • Makes about 20 (I got 24).

Nutrition Facts : Calories 107.7, Fat 5.9, SaturatedFat 5.2, Sodium 74.7, Carbohydrate 13.8, Fiber 0.9, Sugar 12.8, Protein 1

3 large egg whites
1/2 cup sugar
3/4 teaspoon almond extract (optional)
1/4 teaspoon salt
1 (14 ounce) package sweetened flaked coconut
1/2 cup soft dried apricot, coarsely chopped

COCONUT-APRICOT MACAROONS

Nuggets of dried apricot punch up your standard coconut cookie.

Provided by Food Network Kitchen

Time 1h10m

Yield about 24 cookies

Number Of Ingredients 7



Coconut-Apricot Macaroons image

Steps:

  • Arrange the oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk together the sugar, apricots, vanilla, salt, egg whites and lemon zest in a large bowl. Add the coconut and toss until completely coated. Spoon heaping tablespoonsful of the dough onto the baking sheets, leaving about 1 inch between each mound. Moisten your fingertips with water and shape each macaroon into a pointed mound or pyramid.
  • Bake, rotating the pans halfway through, until the cookies are toasted and the edges are lightly browned, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

2/3 cup sugar
1/2 cup dried apricots, finely chopped
2 teaspoons vanilla extract
1/2 teaspoon fine salt
2 large egg whites, lightly beaten
Finely grated zest of 1/2 lemon
3 cups (about 8 ounces) finely shredded unsweetened coconut

COCONUT MACAROONS

Make and share this Coconut Macaroons recipe from Food.com.

Provided by southern chef in lo

Categories     Dessert

Time 12m

Yield 36 macaroons

Number Of Ingredients 4



Coconut Macaroons image

Steps:

  • Preheat oven 350°F.
  • Combine the coconut and the milk, stir in the vanilla, and chocolate chips; mix well.
  • Drop by teaspoonfuls 1 inch apart on greased cookie sheet.
  • Bake 10 minutes or until light brown; remove at once and cool.

3 cups coconut
3/4 cup sweetened condensed milk
1 teaspoon vanilla
3/4 cup chocolate chips

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

COCONUT-APRICOT MACAROONS

Looking for a new macaroon recipe? Follow these easy directions to make flourless cookies with dried apricots, a dessert that's welcome at both Passover and Easter meals.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 20

Number Of Ingredients 6



Coconut-Apricot Macaroons image

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
  • Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).
  • Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.

Nutrition Facts : Calories 127 g, Fat 6 g, Fiber 2 g, Protein 1 g

3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract (optional)
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped (3 ounces)

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