Best Coconut Macaroons Recipes

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COCONUT MACAROONS III



Coconut Macaroons III image

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Provided by Kristil Kimbro Lyle

Categories     Desserts     Cookies     Macaroon Recipes

Time 25m

Yield 12

Number Of Ingredients 5

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  • In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  • Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g

FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

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

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

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

COCONUT MACAROONS



Coconut Macaroons image

Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.

Provided by Jennifer Segal

Categories     Desserts

Time 45m

Yield 26 macaroons

Number Of Ingredients 6

1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
⅞ cup sweetened condensed milk (see note below on measurement)
1 teaspoon vanilla extract
2 large eggs whites
¼ teaspoon salt
4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Steps:

  • Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  • In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  • In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  • Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  • If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
  • Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
  • Note: ⅞ cup = ¾ cup plus 2 tablespoons
  • Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  • Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 macaroon (nutritional data includes optional chocolate), Calories 134, Fat 8 g, Carbohydrate 16 g, Protein 2 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 81 mg, Cholesterol 4 mg

PERFECT COCONUT MACAROONS



Perfect Coconut Macaroons image

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Provided by circoit

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

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.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

BASIC COCONUT MACAROONS



Basic Coconut Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 5

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut

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.

TOASTY COCONUT MACAROONS



Toasty Coconut Macaroons image

Provided by Alton Brown

Categories     dessert

Time 1h

Yield about 40 cookies

Number Of Ingredients 5

One 14-ounce package sweetened shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

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.

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

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.

LIGHT AND FLUFFY COCONUT MACAROONS



Light and Fluffy Coconut Macaroons image

A great recipe that makes light and fluffy coconut macaroons.

Provided by MMS

Categories     Desserts     Cookies     Macaroon Recipes

Time 35m

Yield 18

Number Of Ingredients 6

2 egg whites
½ teaspoon almond extract
1 (7 ounce) package shredded coconut
⅓ cup white sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt

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.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g

THE BEST COCONUT MACAROONS EVER!



The Best Coconut Macaroons Ever! image

I have lost my macaroon recipe and was trying to find a new one on the web. However, there was not one that seemed to me was the "correct" recipe so I have composed my own recipe from memory. Most recipes did not use egg whites and instead added flour which made no sense to me since they are not cookies... I must say that MY recipe is absolutely delicious and the best macaroon recipe out there :)

Provided by Izzardine

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 5

14 ounces sweetened flaked coconut
14 ounces sweetened condensed milk
2 egg whites
1 teaspoon vanilla extract
12 ounces chocolate chips (see optional)

Steps:

  • Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour.
  • Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
  • In another bowl mix the coconut, condensed milk and vanilla extract. Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
  • Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons.
  • At one point you should have set your oven to 325 degrees Fahrenheit... Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky... The best way to try to avoid this is removing them while hey are hot.
  • Optional Steps Follow.
  • After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
  • Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).

COCONUT MACAROONS



Coconut Macaroons image

Made with both sweetened and unsweetened coconut these mounded treats are just the right amount of sweet.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 8

1/2 cup sugar
1 tablespoon water
2 teaspoons corn syrup
1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
1 bag (14 oz) sweetened shredded coconut (about 5 1/3 cups lightly packed)
1 1/2 cups finely shredded unsweetened coconut
3 oz cream cheese, softened
2 egg whites, slightly beaten

Steps:

  • Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.
  • In 1-quart saucepan, combine sugar, water and corn syrup. Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; stir in almond extract.
  • In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg whites; beat on low speed until blended.
  • Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat. Place 1 inch apart on cookie sheet.
  • Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 0 g

COCONUT MACAROONS II



Coconut Macaroons II image

This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most.

Provided by Robin J.

Categories     Desserts     Cookies     Macaroon Recipes

Yield 24

Number Of Ingredients 4

5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 ½ teaspoons almond extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
  • Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 17.7 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 69.1 mg, Sugar 15.2 g

FAVORITE COCONUT MACAROONS



Favorite Coconut Macaroons image

This recipe was lost in my files for more than 40 years before I uncovered it. I decided to make these macaroons for an event at the business my husband and I own...they were a hit with everyone.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 6

1/2 cup egg whites (about 3)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1-1/4 cups sugar
3 cups sweetened shredded coconut
30 red or green candied cherries, halved, optional

Steps:

  • In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in coconut. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a candied cherry half if desired. Bake at 325° for 20-23 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 97 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT MACAROONS



Coconut macaroons image

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

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

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

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 32 cookies.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract

Steps:

  • In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COCONUT MACAROONS



Coconut Macaroons image

If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.

Provided by Susan Spungen

Categories     cookies and bars, dessert

Time 40m

Yield About 18 macaroons

Number Of Ingredients 10

3 large egg whites
1/4 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
1 tablespoon plus 1/2 teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean (see Tips)
1 1/2 cups/128 grams sweetened flaked coconut (see Tips)
1 1/2 cups/128 grams shredded unsweetened coconut
2 tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
4 ounces/113.5 grams bittersweet chocolate, chopped
Flaky salt, for sprinkling (optional)

Steps:

  • Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
  • Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
  • Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
  • Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
  • Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

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From galapagosincentives.com


THE BEST, EASY COCONUT MACAROONS -DELICIOUS, ONE BOWL …
Instructions. Preheat the oven to 325 degrees F and line two baking trays with parchment paper. In a large bowl, mix the coconut, condensed milk, vanilla, and salt just until well-combined. Use a 1 1/2-inch cookie scoop. Scoop the mixture and press against the side of the bowl to pack and flatten. Add to the baking tray.
From howtomakeeasycookies.com


THE BEST COCONUT MACAROON RECIPE | QUICK & EASY GLUTEN-FREE …
2022-07-11 Line a cookie sheet with parchment paper. In a medium mixing bowl, combine all ingredients except coconut. Fold coconut into the liquid mixture. Mix until well coated. Use a small scoop to measure out 1 heaping tablespoon of the cookie mixture. Spoon out all 15 cookies onto the prepared baking sheet.
From feelslikehomeblog.com


COCONUT MACAROONS EGG YOLKS - RECIPES - COOKS.COM
2022-08-07 BEST EVER WAFFLES OR PANCAKES. QUICK BLUEBERRY COBBLER. More popular recipes... MOST ACTIVE . 951 SHEPHERDS PIE (BRITISH) 41 FRENCH CANADIAN CORTON. 28 NO MILK BISCUITS. More popular recipes... COLLECTIONS: CM'S COOKING SCHOOL (19) COOK'S FAVORITES (102) EASY BAKING (49) GRILLING (50) HEALTHY …
From cooks.com


BEST COCONUT MACAROONS RECIPES ALL YOU NEED IS FOOD
3-Ingredient sugar free keto coconut macaroons that are light and crisp on the outside while remaining moist, chewy and sweet on the inside making them the perfect easy 3 ingredient keto desserts! Provided by KetoMillenial.com. Total Time 20 minutes. Prep Time 3 minutes. Cook Time 17 minutes. Yield 20. Number Of Ingredients 3
From stevehacks.com


10 BEST COCONUT MACAROONS WITH FRESH COCONUT RECIPES
2022-07-14 coconut extract, all purpose flour, coconut, sugar, kosher salt and 2 more Fresh Coconut Macaroons The Healthy Foodie raw honey, pure vanilla extract, Himalayan salt, egg whites, full fat coconut milk and 1 more
From yummly.com


12 MACAROON RECIPES IDEAS | MACAROON RECIPES, COCONUT …
Nov 24, 2021 - Explore BevRamsay's board "Macaroon recipes" on Pinterest. See more ideas about macaroon recipes, coconut macaroons, macaroons.
From pinterest.ca


AMAZING COCONUT MACAROONS (W/ NO CONDENSED MILK) • …
2020-01-13 Instructions. Preheat oven to 325°F. Prepare two cookie sheets by lining them with parchment paper. 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.
From fivehearthome.com


BEST COCONUT MACAROONS RECIPE - HOW TO MAKE COCONUT …
2021-02-11 In a large bowl, whisk together condensed milk, almond extract and salt. Whisk in almond flour until well blended. Add coconut and mix well …
From goodhousekeeping.com


COCONUT MACAROON PIE RECIPE THAT IS HARD TO RESIST AND SO EASY …
2022-08-04 1/8 teaspoon of salt. 1 teaspoon of vanilla. unbaked 10″ pie shell (use my oil pie crust) Cream the softened butter with the egg and sugar with your electric mixer until well blended. Add the remaining ingredients except reserve 1/3 cup of the flaked coconut to layer over the top of the pie once you pour it into the unbaked pie crust.
From beautycookskisses.com


COCONUT MACAROONS WITH CONDENSED MILK - HOME COOKED HARVEST
2021-12-02 Instructions. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl combine together sweetened shredded coconut with the sweetened condensed milk. Using a greased tablespoon or a tablespoon sized cookie dough scoop, scoop the coconut mixture onto the baking sheet.
From homecookedharvest.com


COCONUT MACAROONS - COOKING CLASSY
2021-12-08 Pour coconut into a large mixing bowl. Break up any clumps with your fingertips. Evenly sprinkle flour, sugar and salt over coconut then toss to coat. Pour in egg whites, then drizzle the extract over the egg whites and toss well with a silicone spatula to coat mixture evenly. Cover bowl and chill 30 minutes in the refrigerator.
From cookingclassy.com


BEST COCONUT MACAROON RECIPE WITH EASY STEP - YOUTUBE
#coconut #macaroons #coconutmacaroons #sweet #sweetricerecipe
From youtube.com


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