Almond Coconut Macaroons Recipes

ALMOND-COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
• Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.

ALMOND COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine sweetened flaked coconut, flour and salt, mixing well.
• Add egg white, sweetened condensed milk and almond extract. Mix until all is just wet. Do not over mix.
• Using a tablespoon cookie scoop, scoop out 12 macarons onto a parchment lined cookie sheet.
• Bake for 12-14 minutes or until the tops start to brown.
• Remove and allow to cool.
• Dip bottoms in melted chocolate and immediately roll in minced almonds. Return to parchment lined cookie sheet to harden. You may want to transfer to the refrigerator for 10 minutes to speed up the process.
• Store in an airtight container at room temperature until ready to serve. Best 1-2 days after baking.
• After you've tried this recipe, we welcome you to come back and let us know how it went! We love comments and it helps other readers.

ALMOND-COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
• Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.

COCONUT-ALMOND MACAROONS

Steps:

• Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
• Beat the egg whites with the pinch of salt until they form soft peaks.
• Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
• Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
• Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
• Peel off the paper, and enjoy!

ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
• Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
• Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.

LIGHT AND FLUFFY COCONUT MACAROONS

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.

ALMOND COCONUT MACAROONS

Steps:

• Preheat Oven to 325 degrees.
• Line baking sheet with parchment paper.
• Pat the cherries with paper towels to remove excess syrup, and cut in half.
• Toasting Coconut: Heat up a non-stick 10-inch skillet over medium-high heat, spread coconut evenly in pan, and stirring constantly, watch as they start to turn golden brown, about 2 to 3 minutes. Set aside.
• Break almond paste into small pieces and place in medium-size bowl.
• Add sugar and mix with almond paste until evenly distributed. I find a pastry cutter works really well for this.
• Add egg whites and mix well. You can use a fork for this.
• Mix in coconut until evenly distributed.
• Drop almond mixture by rounded teaspoonfuls onto lined baking sheets about one inch apart. I always fit three across and six rows lengthwise.
• Press cherry half gently into middle of cookie.
• Bake 18 to 20 minutes or until lightly browned. Check after 15 minutes.
• Cool completely on the baking sheet on wire racks. Peel macaroons off parchment paper when completely cool. I have a Pampered Chef mini-spatula that slides under them and removes them easily. They just need to be cooled before you attempt to remove them.
• Store in airtight container.
• Hint #1. To remove almond paste from can, open both ends of the can, using lid on one end to easily push out the paste. (Be sure to buy almond paste, not almond filling. I made that mistake once!).
• Hint #2. You can use the coconut without toasting it, but it will look and taste a little different -- but still good!
• Hint #3. The original recipe never said to beat the egg whites, but I always scramble them with a fork in a small bowl until they're a little foamy.

PERFECT COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
• Beat egg whites in a bowl until soft peaks form.
• Fold coconut mixture into egg whites until just combined.
• Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
• Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
• Line baking sheet with new piece of parchment paper.
• Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

ALMOND MACAROONS

Steps:

• Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.