Almond N Coconut Meringue Macaroons Recipes

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.

COCONUT-ALMOND MACAROONS

Steps:

• Heat oven to 300°F. Cover cookie sheet with aluminum foil or parchment paper. Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Pour into medium bowl. Fold in almond extract and coconut.
• Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.

TOASTY COCONUT MACAROONS

Steps:

• Heat oven to 350 degrees F.
• Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
• Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
• Using a rubber spatula, fold in the toasted coconut.
• Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

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 MOCHA MACAROONS

Steps:

• Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes.
• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed.
• Place almonds in a food processor; grind in short bursts until a fine meal forms.
• Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed.
• Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon.
• Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.

COCONUT-ALMOND MACAROONS

Steps:

• Preheat the oven to 350°F.
• Mix all dry ingredients well in a medium bowl.
• In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
• Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
• Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
• Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.

ALMOND 'N COCONUT MERINGUE MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle almond slices on cookie sheet and bake for about 5-7 minutes or until lightly toasted, stirring occasionally. Set aside.
• Reduce oven to 300 degrees F (150 degrees C).
• In medium bowl, beat egg whites, vanilla and vinegar at high speed until foamy, about 2 minutes.
• Combine Stevia Extract In The Raw with both sugars, and gradually add Stevia mixture, about 1 tablespoon at a time, while beating until stiff peaks form. Fold in coconut and almond meal.
• Line cookie sheets with parchment paper and drop rounded teaspoons of meringue batter onto prepared cookie sheets. Decorate with toasted almond slices.
• Bake at 300 degrees F (150 degrees C) for 15 minutes then reduce oven to 200 degrees F (95 degrees C) for about 1 hour 45 minutes. Remove from oven. Cool for about 1 minute on cookie sheet before removing to wire rack to complete cooling. Store in airtight tin.

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.