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
MACADAMIA MACAROONS
Toasted macadamias add crunch to these classic coconut drop cookies. The cookies are drizzled with melted chocolate for a special touch.
Provided by My Food and Family
Categories Nuts
Time 54m
Yield Makes about 3 doz. or 36 servings, 1 cookie each.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Spread coconut and macadamias into 15x10x1-inch pan. Bake 10 min. or until lightly toasted, stirring frequently. Cool.
- Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.
- Bake 12 to 14 min. or until edges of cookies are lightly browned. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over cookies. Place in waxed paper-lined shallow pan. Refrigerate until chocolate is set.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PREMIUM MACADAMIA MACAROONS
Make and share this Premium Macadamia Macaroons recipe from Food.com.
Provided by Member 610488
Categories Drop Cookies
Time 44m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Mix coconut and nuts and spread across a 15x10x1 inch baking pan. Bake 10 minutes or until lightly toasted, stirring frequently. Allow to cool completely. Can be made ahead of time.
- Reheat oven to 350°F Mix milk and vanilla in large bowl. Add coconut mixture and cracker crumbs and mix well.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to coconut mixture, stirring gently until well blended.
- Drop rounded tablespoons of the coconut mixture, 2 inches apart, on lightly greased baking sheets.
- Bake 12-14 minutes or until edges of cookies are lightly browned. Remove to wire racks and allow to completely cool.
- Melt chocolate in microwave oven and, using a teaspoon, drizzle over cookies. Place cookies in wax-lined shallow pan and refrigerate until chocolate has set.
Nutrition Facts : Calories 109.8, Fat 6.4, SaturatedFat 3, Cholesterol 3.8, Sodium 60.7, Carbohydrate 12.1, Fiber 0.7, Sugar 9.6, Protein 1.9
PARADISE MACAROONS
Provided by Alton Brown
Categories dessert
Time 2h25m
Yield approximately 3 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
- In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
- Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
- Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
CHOCOLATE MACADAMIA MACAROONS
Make and share this Chocolate Macadamia Macaroons recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 29m
Yield 14 cookies, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Place coconut and nuts on a 15x5x10 inch baking pan.
- Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently. Cool.
- In large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
- Bake at 350 degrees for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.
Nutrition Facts : Calories 355.4, Fat 25.6, SaturatedFat 13.5, Cholesterol 8.7, Sodium 149.8, Carbohydrate 32.5, Fiber 4.3, Sugar 22.9, Protein 6.3
COCONUT MACADAMIA CHOCOLATE MACAROONS
Make and share this Coconut Macadamia Chocolate Macaroons recipe from Food.com.
Provided by SwissPaleo
Categories Breakfast
Time 17m
Yield 14 cookies
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 350 F (180C).
- 2. Place everything except the chocolate into a food processor. Mix it all together until it's made a cookie dough consistency. You'll still have a few bigger pieces of macadamia nuts in there, but that's a good thing.
- 3.Now stir in your chopped chocolate.
- 4.Drop by rounded spoonfuls onto a parchment lined baking sheet.
- 5.Bake for 12-15 minutes or until they are looking golden on top.
Nutrition Facts : Calories 66.9, Fat 4.2, SaturatedFat 3, Cholesterol 13.3, Sodium 19.2, Carbohydrate 7.9, Fiber 1.2, Sugar 6, Protein 1.2
ISLAND MACAROONS
Categories Cookies Chocolate Dessert Bake Coconut Macadamia Nut Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
- Line 2 large cookie sheets with parchment paper. Grease parchment. Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture. Drop batter by rounded tablespoons onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 14 minutes. Cool completely on cookie sheets.
- Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate.)
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