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
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
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
COCONUT MACAROONS
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.
COCONUT MACAROONS
Almond extract boosts the coconut flavor of these streamlined macaroon cookies. Make them-dipped in chocolate or not-for your next holiday cookie swap.
Provided by Gina Marie Miraglia Eriquez
Time 45m
Yield Makes 4 cookies
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Lightly brush a baking sheet with oil, then line with parchment and brush the parchment with more oil.
- Whisk together 1 large egg white, 1 tbsp. sugar, ¼ tsp. vanilla extract, ⅛ tsp. almond extract, and a pinch of salt until combined, then stir in ¾ cup coconut. Divide coconut mixture into fourths and drop in 4 mounds (about 2 inches apart) onto prepared baking sheet.
- Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from parchment.
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
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.
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
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
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
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
COCONUT MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by seahorse73
Categories Drop Cookies
Time 1h25m
Yield 27 cookies, 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 12110.9, Fat 949.9, SaturatedFat 841.9, Sodium 1576.6, Carbohydrate 932, Fiber 231.5, Sugar 700.2, Protein 126.3
BAKER'S ANGEL FLAKE COCONUT MACAROONS
This is from the back of the Angel Flake bag of coconut. Soft, chewy, toothsome, with just a hint of almond flavor. Yummmmm. Let them 'ripen' a few hours before serving to let them soften. The edges can be a bit crispy straight from the oven.
Provided by Connie K
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- 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.
More about "coconutty macaroons recipes"
COCONUT MACAROONS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishTotal Time 45 minsCategory DessertsCalories 134 per serving
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
COCONUT MACAROONS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VEGAN COCONUT MACAROONS (KETO & PALEO) | FOODTALK
From foodtalkdaily.com
COCONUT MACAROONS - THRIFTY FOODS
From thriftyfoods.com
AMAZING COCONUT MACAROONS (W/ NO CONDENSED MILK)
From fivehearthome.com
COCONUT MACAROONS - VENTRAY RECIPES
From recipes.ventray.com
BEST COCONUT MACAROONS RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
COCONUT MACAROONS - THE EASY RECIPE!
From chocolatecoveredkatie.com
COCONUT MACAROONS - I AM A FOOD BLOG
From iamafoodblog.com
THE ULTIMATE HEALTHY COCONUT MACAROONS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
COCONUT MACAROONS RECIPE - SHUGARY SWEETS
From shugarysweets.com
COCONUT MACAROON | BAKING RECIPES - GOODTOKNOW
From goodto.com
COCONUT MACAROONS - READER'S DIGEST
From readersdigest.ca
COCONUT MACAROONS - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
COCONUT MACAROON RECIPES: EASY MOIST COCONUT MACAROONS …
From 30seconds.com
BEST MACAROONS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
COCONUT MACAROONS RECIPE - CHATELAINE
From chatelaine.com
COCONUT MACAROONS - HAPPY TUMMY RECIPES
From happytummyrecipes.com
EASY COCONUT MACAROON RECIPE - CARNATION
From carnation.co.uk
EASY COCONUT MACAROONS - A LATTE FOOD
From alattefood.com
MAKE COCONUT MACAROONS A PERFECTLY CRISP CHEWY AND GLUTEN …
From yeyfood.com
VEGAN COCONUT MACAROONS - A VIRTUAL VEGAN
From avirtualvegan.com
COCONUT MACAROONS RECIPE | FOOD & WINE
From foodandwine.com
VEGAN COCONUT MACAROONS {HEALTHY + EASY} - EATING BIRD FOOD
From eatingbirdfood.com
FOOD WISHES VIDEO RECIPES: CHOCOLATE-DIPPED COCONUT …
From foodwishes.blogspot.com
THE BEST COCONUT MACAROONS - EASY AND DELICIOUS! - MOM ON …
From momontimeout.com
BEST FILIPINO COCONUT MACAROONS RECIPE | AMIABLE FOODS
From amiablefoods.com
COCONUT MACAROONS - EAGLE BRAND
From eaglebrand.com
COCONUT MACAROONS (GLUTEN-FREE) - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
CRUNCHY COCONUT MACAROONS | WOOLWORTHS TASTE
From taste.co.za
COCONUT MACAROONS RECIPE BY FOOD FUSION - YOUTUBE
From youtube.com
EASY 3-INGREDIENT COCONUT MACAROONS RECIPE
From thespruceeats.com
COCONUT MACAROON RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
COCONUT MACAROONS - EASY COCONUT MACAROON RECIPE - TASHA’S …
From tashasartisanfoods.com
COCONUT MACAROONS | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
EASY COCONUT MACAROONS (GERMAN-STYLE) - RECIPES FROM EUROPE
From recipesfromeurope.com
KETO COCONUT MACAROONS WITH COCONUT OIL - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
COCONUT MACAROONS | RECIPE | MACAROON RECIPES, COCONUT …
From pinterest.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #drop-cookies #desserts #fruit #jewish-ashkenazi #easy #european #holiday-event #kid-friendly #cookies-and-brownies #nuts #dietary #christmas #low-sodium #low-in-something #coconut #number-of-servings
You'll also love