COCOA MACAROON MUFFINS
This recipe is an old-time favorite that I've modified over the years depending on whether I served them for breakfast, a snack or as dessert. I love chocolate in any form, and these muffins pair it with coconut for a yummy result. -Carol Wilson, Rio Rancho, New Mexico
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened. , Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 253 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 346mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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.
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
- Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
- Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- Almond-Raspberry:
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
- Mint-White Chocolate:
- Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
- Blueberry Cheesecake:
- Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
- Lavender-Honey:
- Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
- Pineapple:
- Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT AND MARZIPAN MACAROONS
These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.
Provided by nch
Categories Desserts Cookies Macaroon Recipes
Time 1h30m
Yield 65
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
- Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
- Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
- Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
- Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
- Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 6.4 mg, Sugar 11.3 g
MACAROONS I
Easy to make, elegant and classy.
Provided by Veronica
Categories Desserts Cookies Macaroon Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Cover cookie sheets with parchment paper or aluminum foil.
- In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
- Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
- Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 15.1 g, Fat 2.6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 19.9 mg, Sugar 10 g
CHOCOLATE MACAROON MUFFINS
What can be better then chocolate and coconut? This muffin makes a wonderful breakfast when you are looking for something a bit sinful, it also makes a wonderful snack or dessert.
Provided by Chef Buggsy Mate
Categories Quick Breads
Time 47m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine flour, sugar, cocoa, baking powder, salt and chocolate chips.
- Combine milk, egg and oil; mix well.
- Stir into dry ingredients just until moistened.
- Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.
- Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread).
- Top with remaining batter.
- Sprinkle with remaining coconut.
- Bake at 400 degrees for 20-22 minutes or until muffins test done.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 247.9, Fat 11, SaturatedFat 4.2, Cholesterol 22.9, Sodium 329.8, Carbohydrate 34.1, Fiber 1.4, Sugar 15.9, Protein 4.5
CHOCOLATE MACAROON MUFFINS
It's 2, 2, 2 desserts in 1! These are delicious chocolate muffins with an awsome coconut macaroon filling. These are quick and easy.
Provided by Karen..
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Filling: Combine all ingredients, mixing well.
- Muffins: Combine dry ingredients in a large bowl.
- Make a well in center.
- Combine egg, milk and oil and pour into well.
- Stir until dry ingredients are just moistened.
- Spoon batter into greased or paper lined muffin tins, filling 1/3 full.
- Spoon 2 tsp of filling into center of each muffin cup.
- Spoon remaining batter over tops, filling each until they are 2/3 full.
- Bake for 20 minutes.
- Serve warm.
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
COCOA MACAROON MUFFINS
Make and share this Cocoa Macaroon Muffins recipe from Food.com.
Provided by peppermintkitty
Categories Quick Breads
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix well.
- Stir into dry ingredients just until moistened.
- Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.
- Combine 1 cup Coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 F for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 263.6, Fat 13.9, SaturatedFat 6.9, Cholesterol 22.6, Sodium 312.4, Carbohydrate 31.8, Fiber 2.5, Sugar 12.6, Protein 4.7
COCOA MACAROON MUFFINS
This recipe is an old time favorite. Serve them for breakfast, a snack or as dessert. These muffins pair wonderfully with chocolate and coconut for a yummy result.
Provided by Olha7397
Categories Quick Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, sugar, cocoa, baking powder and salt.
- Combine milk, egg and oil; mix well.
- Stir into dry ingredients just until moistened.
- Spoon 2 Tablespoonfuls into 12 greased or paper lined muffin cups.
- Combine 1 cup coconut, 1/4 cup Condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread).
- Top with remaining batter; sprinkle with remaining coconut.
- Bake at 400 Degrees F.
- for 20 to 22 minutes or until muffins test done.
- Cool for 5 minutes before removing from pan to a wire rack.
- Yield: 1 dozen.
- Taste of Home.
Nutrition Facts : Calories 241.6, Fat 10.6, SaturatedFat 4.1, Cholesterol 22.6, Sodium 328.9, Carbohydrate 33.4, Fiber 1.3, Sugar 15.2, Protein 4.4
More about "macaroon muffins recipes"
MACAROON RECIPE - MACAROON COOKIE RECIPES - DELISH
From delish.com
ALMOND MACAROON MUFFINS RECIPE | EAT SMARTER USA
From eatsmarter.com
GLUTEN-FREE KETO COCONUT MACAROONS RECIPE
From wholesomeyum.com
MACARONI AND CHEESE MUFFINS - STAY AT HOME MUM
From stayathomemum.com.au
HOW TO MAKE MACARONS | ALLRECIPES
From allrecipes.com
MACAROON RECIPES | ALLRECIPES
From allrecipes.com
10 BEST MACARONI CHEESE MUFFINS RECIPES | YUMMLY
From yummly.com
MACARON RECIPE (STEP-BY-STEP) + VIDEO TUTORIAL | SUGAR …
From sugargeekshow.com
MACARONS VS. MACAROONS: WHAT'S THE DIFFERENCE? - FOOD NETWORK
From foodnetwork.com
Author By
CHOCOLATE MACAROON MUFFINS
From bigoven.com
MIXED BERRY MUFFINS WITH TOASTED COCONUT (GLUTEN-FREE) - BAKED
From baked-theblog.com
13 TOP TIPS FOR MAKING PERFECT MACARONS EVERY TIME
From thespruceeats.com
CHOCOLATE MACAROON MUFFINS RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
EASY ANGEL FOOD CHOCOLATE CHIP MACAROONS RECIPE
From practicallyhomemade.com
SUPER EASY KETO MACAROONS - SUGAR-FREE RECIPE WITH EGG WHITES
From ditchthecarbs.com
COCONUT CHEESECAKE MUFFINS WITH MACAROON CRUST - A SPICY …
From aspicyperspective.com
SAVOURY MACARONS: 15 RECIPE IDEAS TO SERVE WITH THEM
From madaboutmacarons.com
MACAROON BERRY MUFFINS - NO DAIRY NO CRY
From nodairynocry.com
MACAROON MUFFINS | MACAROONS, MUFFINS, COCONUT RECIPES
From pinterest.ca
MACAROON MUFFINS RECIPE - FOOD.COM
From food.com
CHOCOLATE MACAROON MUFFINS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ESPRESSO MACAROON MUFFINS - EAGLE BRAND
From eaglebrand.com
HOW DO YOU MAKE MACAROONS? - COCONUT MACAROON RECIPE
From lovefromtheoven.com
52 FILLING RECIPES FOR MACARONS - HOMEBODY EATS
From homebodyeats.com
COCONUT MACAROON CUPCAKES | MUST TRY COCONUT DESSERT IDEA
From lifeloveandsugar.com
MACAROON MUFFINS - RECIPES | COOKS.COM
From cooks.com
MACARONI AND CHEESE MUFFINS RECIPE - EASY DINNER ON THE GO
From realfoodrealdeals.com
BEGINNER'S GUIDE TO FRENCH MACARONS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
7 MACARON RECIPES THAT'LL MAKE YOU FEEL FANCY | ALLRECIPES
From allrecipes.com
EAGLE BRAND® | SNOWY COCONUT MACAROONS
From eaglebrand.ca
CHOCO-MACAROON MUFFIN RECIPE - CHOCOLATY MUFFIN WITH A COCONUT …
From warytravelers.com
MACAROON-FILLED CHOCOLATE MUFFINS - CUISINART.COM
From cuisinart.com
MACAROON MUFFINS - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #eggs-dairy #american #dinner-party #holiday-event #muffins #eggs #dietary #gifts #quick-breads #brunch
You'll also love