Lemony Coconut Macaroons Recipes

Steps:

• Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites., Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Steps:

• Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
• Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
• Meanwhile, cut the jelly beans in half lengthwise and set aside.
• Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
• Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.

Steps:

• Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl. Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined. Let sit at room temperature, 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined.
• Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape. Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

Steps:

• Bring cream, 1/2 cup sugar, and zest to a simmer in a heavy medium saucepan over medium heat, stirring until sugar is dissolved.
• Whisk together yolks and remaining cup sugar in a bowl, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard is thickened slightly and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain thourough a fine-mesh sieve into a metal bowl and quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
• Churn mixture in an ice cream maker until partially frozen, 15 to 20 minutes, then, still churning, add lemon juice in a slow stream and continue to churn until frozen, about 10 minutes.
• While ice cream is churning, line bottom of a 13- by 9-inch baking pan with parchment paper and chill in freezer.
• Spread ice cream evenly in pan, then freeze, uncovered, until firm, at least 2 hours.
• Preheat oven to 325°F with racks in upper and lower thirds. Lightly butter 2 large baking sheets, then line with parchment. Butter and flour parchment, knocking off excess flour.
• Stir together egg whites, sugar, vanilla, and salt in a bowl, then stir in coconut.
• Spread level tablespoons of coconut mixture into 3-inch rounds, 1 inch apart, on parchment-lined sheets.
• Bake macaroons, switching position of sheets halfway thourough baking, until golden in spots and around edges, 20 to 30 minutes.
• Cool on sheets on racks until firm, about 10 minutes, then remove from parchment with a metal spatula and cool completely, upside down, directly on racks.
• Using 3-inch cutter, cut out 9 rounds from ice cream, and, lifting with metal spatula, sandwich ice cream between macaroons. Freeze until ice cream is firm again, at least 1 hour. (You may have to assemble sandwiches in stages if ice cream gets too soft.) Once firm, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
• Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
• Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

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.

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.