THE BEST COCONUT MACAROONS EVER!
I have lost my macaroon recipe and was trying to find a new one on the web. However, there was not one that seemed to me was the "correct" recipe so I have composed my own recipe from memory. Most recipes did not use egg whites and instead added flour which made no sense to me since they are not cookies... I must say that MY recipe is absolutely delicious and the best macaroon recipe out there :)
Provided by Izzardine
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 5
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 :).
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
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.
FAVORITE COCONUT MACAROONS
This recipe was lost in my files for more than 40 years before I uncovered it. I decided to make these macaroons for an event at the business my husband and I own...they were a hit with everyone.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in coconut. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a candied cherry half if desired. Bake at 325° for 20-23 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
TOASTY COCONUT MACAROONS
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.
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
COCONUT MACAROONS
Provided by Food Network
Categories dessert
Time 2h45m
Yield 25 to 28 Macaroons
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, stir together the coconut, flour and salt. Stir in the condensed milk, orange juice and chopped pistachios until well combined.
- Using a small scoop (about 1 tablespoon), scoop out the coconut batter onto 2 parchment-lined baking sheets. Be sure to press the tops down just a little so the centers can cook.
- Bake until the coconut is toasted, 12 to 15 minutes. Allow to cool on the pans.
- Dip the bottom of each cooled macaroon in the melted milk chocolate, and lightly roll in pistachios. Return to the baking sheets and let set. Squeeze fresh orange juice and sprinkle orange zest over the tops.
COCONUT MACAROONS WITH FLAVOR VARIATIONS
My unique twists on the traditional coconut macaroon. The 20 minutes for cook time, is 20 minutes per batch.
Provided by Kawaiineko32
Categories Drop Cookies
Time 30m
Yield 18 macaroons, 6-9 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 441.5, Fat 21.4, SaturatedFat 18.9, Sodium 303, Carbohydrate 59.9, Fiber 3.1, Sugar 51.1, Protein 5.4
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
Make and share this Coconut Macaroons recipe from Food.com.
Provided by Darlene Summers
Categories Drop Cookies
Time 15m
Yield 36 macaroons
Number Of Ingredients 3
Steps:
- Mix milk, coconut and vanilla together well.
- Spray cookie sheet with cooking spray.
- Put heaping teaspoonfuls on cookie sheet.
- Bake at 350°F for about 10 minutes, or until golden brown.
Nutrition Facts : Calories 98.2, Fat 7.1, SaturatedFat 6, Cholesterol 3.8, Sodium 17.5, Carbohydrate 8.2, Fiber 1.5, Sugar 6.7, Protein 1.5
LIGHT AND FLUFFY COCONUT MACAROONS
A great recipe that makes light and fluffy coconut macaroons.
Provided by MMS
Categories Desserts Cookies Macaroon Recipes
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease two baking sheets.
- Whisk egg whites in a bowl until frothy; stir in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl.
- Lightly stir egg white mixture into coconut mixture to form a batter.
- Scoop batter by the tablespoon and drop onto prepared baking sheet.
- Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g
HOMEMADE COCONUT MACAROONS
Chewy, simple and oh, so good, these coconut macaroons are perfect for bake sales. -Sabrina Shafer, Minooka, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). , Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake 15-20 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 110 calories, Fat 6g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
INA'S COCONUT MACAROONS
This recipe comes from one of my many Barefoot Contessa cookbooks. I've tried many coconut macaroon recipes and this one is by far the best. For an extra special treat I have been known to dip the bottoms in bittersweet chocolate.
Provided by cookiebaker
Categories Drop Cookies
Time 50m
Yield 20 cookies
Number Of Ingredients 5
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 on wire racks.
More about "favorite coconut macaroons recipes"
12 BEST COCONUT MACAROON RECIPES | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
THE BEST COCONUT MACAROONS - MODERN HONEY
From modernhoney.com
COCONUT MACAROONS RECIPE - FOOD & WINE
From foodandwine.com
COCONUT MACAROONS RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
COCONUT MACAROONS - FOOD.COM
From food.com
FAVORITE COCONUT MACAROONS RECIPE
From crecipe.com
COCONUT MACAROONS - TASHA’S ARTISAN FOODS
From tashasartisanfoods.com
COCONUT MACAROONS: YOUR GUIDE TO A DELICIOUS, CHEWY TREAT
From fortheloveofcoconut.com
COCONUT MACAROONS | RUSHION'S KITCHEN
From rushionskitchen.com
COCONUT MACAROONS RECIPE - ADD A PINCH
From addapinch.com
AMAZING COCONUT MACAROONS (W/ NO CONDENSED MILK)
From fivehearthome.com
10 BEST HEALTHY COCONUT MACAROONS RECIPES - YUMMLY
From yummly.com
MAKE COCONUT MACAROONS A PERFECTLY CRISP CHEWY AND GLUTEN …
From yeyfood.com
COCONUT MACAROONS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
COCONUT MACAROONS THREE WAYS - KING ARTHUR BAKING
From kingarthurbaking.com
BEST COCONUT MACAROONS RECIPE - DELISH
From delish.com
15 COCONUT MACAROON RECIPES TO SATISFY YOUR SWEET TOOTH
From allrecipes.com
4 INGREDIENT COCONUT MACAROONS - MOMTASTIC
From momtastic.com
COCONUT MACAROONS - IMMACULATE BITES
From africanbites.com
FAVORITE COCONUT MACAROONS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
10 EASY COCONUT MACAROON RECIPES - HOW TO MAKE COCONUT …
From countryliving.com
5 INGREDIENT COCONUT MACAROONS - GIMME DELICIOUS
From gimmedelicious.com
EASY COCONUT MACAROONS (5 INGREDIENTS) - SPEND WITH PENNIES
From spendwithpennies.com
CHEWY COCONUT MACAROONS WITH CONDENSED MILK - HOME COOKED …
From homecookedharvest.com
EASY FILIPINO COCONUT MACAROONS RECIPE - KAWALING PINOY
From kawalingpinoy.com
COCONUT MACAROONS - SUGAR SPUN RUN
From sugarspunrun.com
COCONUT MACAROONS - ONCE UPON A CHEF
From onceuponachef.com
70 COCONUT RECIPES TO SATISFY YOUR SWEET TOOTH - TASTE OF HOME
From tasteofhome.com
THE BEST COCONUT MACAROONS - MOM ON TIMEOUT
From momontimeout.com
BEST COCONUT MACAROONS RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
COCONUT MACAROONS RECIPE (HOMEMADE FILIPINO STYLE DELICACY)
From bitemybun.com
BEST EVER COCONUT MACAROONS - NANA'S BEST RECIPES
From nanasbestrecipes.com
COCONUT MACAROONS - DINNER, THEN DESSERT
From dinnerthendessert.com
3 INGREDIENT COCONUT MACAROONS RECIPE - GEMMA'S BIGGER BOLDER …
From biggerbolderbaking.com
COCONUT MACAROONS RECIPE - COOKIE AND KATE
From cookieandkate.com
You'll also love