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.
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
EASY COCONUT MACAROON PIE
This is an excellent and easy coconut macaroon pie to make! My family and friends all request it for our gatherings. This pie recipe was given to me when I needed a pie for a bake sale. I usually will triple this recipe and will be able to get 2 deep dish pies.
Provided by dbjajrl
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
- Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
- Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 58.7 g, Cholesterol 70.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 386.9 mg, Sugar 43.4 g
COCONUT MACAROONS
Coconut macaroons as I remember them from childhood. An incredibly simple-to-make sweet treat and an excellent way to make something special from left over egg whites.
Provided by lorenzen
Time 30m
Yield Makes Pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 160C/fan.
- Line a baking tray with greaseproof paper and then the rice paper
- Mix the dessicated coconut, sugar, flour, salt, vanilla extract and egg whites togther in a bowl. The mixture should be 'gloopy' and sticky.
- Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
- Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons.
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
TRADITIONAL COCONUT MACAROON
Make and share this Traditional Coconut Macaroon recipe from Food.com.
Provided by attilathehoney
Categories Drop Cookies
Time 30m
Yield 18-24 Cookies
Number Of Ingredients 5
Steps:
- Start first, I would suggest by preparing your baking sheet: Use parchment paper to line, definitely NOT foil. Making that mistake will cause horrible sticking and burning. Preheat your oven to 325.
- In a large mixing bowl beat egg whites until soft peaks form (approx. 10 minutes by hand, 3-5 minutes by mixer).
- If using Mixer, reduce speed and SLOWLY add the vanilla and then the powdered sugar. Gradually is the key here. Continue to mix for a minute or so longer or until all sugar is dissolved. If you are mixing by hand, add the vanilla and enlist the hands of a second person to help you pour the sugar in while you continuously whip the mixture. Ensure a smooth, light, glossy mixture.
- Stop the mixer or put down your whisk and gently fold in your coconut about a cup at a time. Blend well.
- Spoon the coconut mixture by approximate tablespoonfulls (rounded) onto the baking sheet and place immediately into the oven. Bake for 10-15 mins or until lightly browned on the tops. Garnish with cinnamon if desired.
Nutrition Facts : Calories 78.5, Fat 3.3, SaturatedFat 2.9, Sodium 69.9, Carbohydrate 11.6, Fiber 0.4, Sugar 11, Protein 1.1
BASIC COCONUT MACAROONS
Provided by Food Network Kitchen
Time 40m
Yield about 30 macaroons
Number Of Ingredients 5
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.
More about "traditional coconut macaroon recipes"
QUICK AND EASY COCONUT MACAROONS RECIPE - MASTERCLASS
From masterclass.com
3.3/5 (7)Category DessertCuisine EuropeanTotal Time 45 mins
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, mix together the coconut, sweetened condensed milk, and vanilla extract until fully combined. The dough should be moist and sticky but dry enough to hold its shape; add a little more condensed milk if needed. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with the salt until stiff peaks form. Fold the egg whites into the coconut mixture using a rubber spatula.
- Scoop tablespoon-size portions of the cookie dough onto baking sheets, leaving at least 1 inch of space between the cookies. Bake until the edges are light golden brown, rotating halfway through, about 25 minutes total. Cool for 10 minutes on the baking sheets, then transfer to wire racks to cool completely, about 20 more minutes.
KETO COCONUT MACAROONS WITH COCONUT OIL - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
- Whisk together the eggs, coconut oil, stevia, and vanilla. The coconut oil might harden when it comes in touch with the cold eggs. That’s OK. Mix as best as you can and don’t worry if the mixture is a bit lumpy.
- Stir in the shredded coconut with a fork or a rubber spatula. Make sure the coconut is well-moistened. If the mixture is very dry and crumbly, you might need to add a tablespoon or two of water.
EASY COCONUT MACAROON RECIPE – BAKER RECIPES®
From bakerrecipes.com
- Preheat your oven to 180 Celsius or 350 Fahrenheit and prepare baking pan with parchment paper.
- In a large bowl or mixing bowl combine the coconut, sugar, salt and egg whites and mix with paddle or spatula until well mixture has absorbed the egg whites.
EASY COCONUT ORANGE MACAROONS - 2 SISTERS RECIPES BY ANNA ...
From 2sistersrecipes.com
- Preheat oven to 325 degrees F (163C). Line two baking sheets with parchment paper and set them aside.
- In a large mixing bowl, use a large spoon or spatula to mix together coconut flakes, condensed milk, vanilla extract, and orange zest. Set it aside.
- Separate the eggs, and place the egg whites in a medium bowl. Beat the egg whites at the highest speed for 5 minutes or more, until they are fluffy and form stiff peaks.
AMAZING COCONUT MACAROONS (W/ NO CONDENSED MILK ...
From fivehearthome.com
- In a large bowl, use an electric hand mixer (or stand mixer) to beat the egg whites until frothy. Mix in sugar, salt, vanilla, and flour and beat another minute until smooth and thickened. Stir in coconut until all ingredients are well combined.
- Use a tablespoon or small cookie scoop to drop mounds of batter, 1 inch apart, onto prepared cookie sheets. Bake for 20 to 25 minutes or until cookies are beginning to turn light golden brown on the tips of the coconut flakes and around their bottom edges. Allow to cool for a couple minutes on the cookie sheets before transferring to a wire rack to cool completely.
HOW DO YOU MAKE MACAROONS? - COCONUT MACAROON RECIPE
From lovefromtheoven.com
- Combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
EASY VEGAN COCONUT MACAROONS - RUNNING ON REAL FOOD
From runningonrealfood.com
- Place the pitted dates in a bowl and cover with hot water. Soak for at least 15 minutes then drain well, shaking off any excess water.
- Place the cashews in a food processor and process for 30-45 seconds until broken down into a coarse, grainy flour. If there are a few larger peices left behind, that’s ok.
THE BEST COCONUT MACAROONS - EASY AND DELICIOUS! - MOM ON ...
COCONUT MACAROON COOKIE RECIPE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
- In a medium sized mixing bowl, combine coconut, sweetened condensed milk, and vanilla. Mix well.
- Scoop golf ball sized batter onto a cookie sheet that you have sprayed with nonstick spray or covered in parchment paper.
EASY COCONUT MACAROONS | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
- In a standing mixer or with a handheld mixer, beat the egg whites until stiff peaks form. Fold egg whites into the flour mixture. Add the vanilla and coconut and gently fold in to combine.
COCONUT MACAROONS {SUPER QUICK AND EASY ... - ANNIE'S …
From anniesnoms.com
- Place the egg whites, sugar, vanilla and salt into a large bowl and whisk until light and frothy. This will take around 30-45 seconds. They just need to thicken ever so slightly, but we're not going for meringue.
- Add in the desiccated coconut and 1tbsp of flour. Gently stir until everything is combined. At this stage, check the consistency. You want to be able to press the dough into a shape that it will hold, but you don't want a wet, gloopy mess. If required add the extra tbsp of flour and mix. Mixture should be slightly crumbly and slightly sticky.
- Leave the dough to one side for 10 minutes while you heat the oven to 170C/340F and line 2 baking trays with a silpat/silicone mat/grease proof paper.
EASY COCONUT MACAROONS (6 INGREDIENTS!) - I HEART NAPTIME
From iheartnaptime.net
- In a mixing bowl, combine coconut, flour, sugar and salt. Stir in egg whites and vanilla. Mix well.
- Drop by rounded teaspoonfuls onto prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
MACAROONS - AN EASY HOMEMADE MACAROON RECIPE • FOOD FOLKS ...
From foodfolksandfun.net
- Move the oven rack to the middle position and preheat oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper, and set aside.
- In a large bowl mix together the coconut, sweetened condensed milk, vanilla extract, and coconut extract.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and salt until medium-stiff peaks form. Add the egg whites to the coconut mixture and fold in until no white streaks remain.
COCONUT MACAROONS RECIPE - ADD A PINCH - THE BEST MACAROONS!
From addapinch.com
- In a separate mixing bowl, beat egg whites and the salt with an electric mixer until stiff peaks form.
COCONUT MACAROONS - DOWNSHIFTOLOGY
From downshiftology.com
- Preheat your oven to 325F/165C. Add the egg whites, honey, vanilla extract, and salt to a mixing bowl. Place the mixing bowl on top of a saucepan with 1-2 inches of simmering water (creating a double boiler). Stir the mixture for 5 minutes, until frothy and very warm to the touch.
- Using a medium cookie scoop (1 1/2 tablespoons) place mounds of the batter onto a parchment lined baking tray. Bake the coconut macaroons for 25 minutes, checking on them towards the end to make sure they're not browning too quickly. Let cool completely on the baking tray before removing.
EASY COCONUT MACAROONS (GERMAN-STYLE) - RECIPES FROM EUROPE
From recipesfromeurope.com
- Separate the eggs. Place the egg whites into a medium-sized mixing bowl and the egg yolks into a small bowl. You can use the egg yolks for a different recipe.
- Beat the egg whites with the normal beaters of your electric mixer for around 5 minutes until they are stiff. You can tell that the egg whites are stiff enough if "small mountains" form and stay in the egg whites when you raise your beaters. After this, set your mixer aside.
EASY COCONUT MACAROONS- INDOKARIDA - REAL GREEK RECIPES
From realgreekrecipes.com
- Create a Ben Marie. Half fill a small saucepan with water and bring to a simmer over medium heat. Make sure the temperature reads 97°C 206.6°F on an instant-read thermometer. We don't want the water to boil, just simmer.
- In a small bowl that fits the saucepan without touching the water, whisk together the eggs and vanilla extract. Place bowl on the saucepan add the sugar and whisk constantly for 5 minutes or so until the eggs get foamy and thickened.
COCONUT MACAROONS - SUGAR SPUN RUN
From sugarspunrun.com
- In a large bowl, stir together coconut flakes, condensed milk and vanilla extract until well-combined.
- In a separate bowl (make sure that it is completely clean and dry) combine the egg whites and salt.
EASY ORANGE COCONUT MACAROONS - A LATTE FOOD
From alattefood.com
- Mix sugar and orange zest together. Add in Eggland’s Best eggs and melted butter. Mix until well combined.
EASY COCONUT MACAROONS - A LATTE FOOD
EASY COCONUT MACAROONS - A BAKER'S HOUSE
From abakershouse.com
- Heat oven to 300 degrees F. Line two cookie sheets with parchment paper or silicone baking mats.
- Using an electric mixer, beat the egg whites until soft peaks form. Add the salt and sprinkle about 3-4 Tablespoons of the sugar on the egg whites. Continue to beat the mixture until stiff peaks form.
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