Inas Coconut Macaroons Recipes

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 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:

• 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.

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.

Steps:

• 1.Preheat the oven to 325 degrees F. 2.Combine the coconut, condensed milk, and vanilla in a large bowl. 3.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. 4.Carefully fold the egg whites into the coconut mixture. 5.Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. 6.Bake for 25 to 30 minutes, until golden brown. 7.Cool on wire racks. Read more at: http://www.food.com/recipe/inas-coconut-macaroons-97122?oc=linkback

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.