HARVEYS COCONUT MACAROONS
As the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. -Norbert Koblitz, Lake Tahoe, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a food processor or blender, process coconut until finely chopped; set aside. Beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time, beating well after each addition; beat until smooth. Stir in nuts., Cut a small hole in the tip of a pastry bag; insert a large star tip. Transfer dough to bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Top with cherries. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
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.
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