Nutty Date Macaroons Recipes

Steps:

• Heat oven to 350 degrees. Whisk together egg whites, sugar and vanilla in a large bowl. Add remaining ingredients and mix well with a rubber spatula or your hands.
• Use a nonstick baking sheet, or line a baking sheet with parchment paper. Wet your hands and make small piles of the mixture, each 1 to 2 tablespoons; place on sheet about an inch apart.
• Bake until firm to the touch and lightly browning on edges, about 15 minutes. Remove baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.

Steps:

• Line 2 baking sheets with parchment paper.
• Put the hazelnuts, cocoa powder and 1 cup of the confectioners' sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn't pass through the strainer.
• Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners' sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes.
• Preheat the oven to 325 degrees F.
• Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely.
• Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.

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.

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:

• Mix this altogether.
• Drop cookies onto a greased and floured pan.
• Bake for 10-12 min in a 350 degree oven.

Steps:

• Heat oven to 375°F Coat a baking sheet with cooking spray or line it with parchment paper.
• In a medium bowl, use a fork to mash together banana and dates. Add coconut flakes and almond extract, then mix well.
• Divide dough into 12-15 pieces and roll each piece into a ball.
• Arrange balls on a prepared baking sheet, then press 1 almond into top of each cookie.
• Bake 10-15 minutes or until golden brown on the bottom but still soft. Let cool before serving.

Steps:

• Preheat oven to 350F and grease and flour a 8" or 9" square pan.
• In a large bowl, combine dates, walnuts and other dry ingredients.
• In a small bowl, mix water, butter and vanilla.
• Add water mixture to date mixture and mix until just moistened.
• Pour batter into prepared pan and cake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
• Serve warm or cold; plain or topped with whipped cream.