PERFECT COCONUT MACAROONS
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
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
COCONUT MACAROON-FILLED CHOCOLATE COOKIES (BETTER THAN MOUNDS)
I searched for recipe to copy the yummy cookie I purchased at the bakery at Uncle John's Cider Mill in St. John's, Michigan; finally, I realized I'd have to create my recipe. It takes a little extra effort to bake up a couple dozen of these enormous, bakery-worthy cookies; but the end result of this two-in-one cookie is worth it.
Provided by Aproned Cynthia
Categories Dessert
Time 50m
Yield 26-27 cookies, 26-52 serving(s)
Number Of Ingredients 15
Steps:
- First, make the coconut macaroon filling:.
- With two racks in the middle of your oven, preheat the oven to 325.
- Spray two baking sheets or parchment paper with non-stick cooking spray.
- Beat egg whites and salt together until soft peaks form.
- Slowly add in sugar and beat until stiff, glossy peaks are present.
- Beat in vanilla.
- Add half the coconut and sprinkle with the flour.
- Add the rest of the coconut and gently fold into the egg white meringue.
- Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
- Bake about 8-9 minutes, until just set. These will be under-baked and not brown at all. It's okay, because will be the filling and will finish baking inside the chocolate cookie.
- Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:.
- Increase the oven temperature to 350.
- In a mixer, cream together the butter and sugars.
- Add the eggs, one at a time.
- Now add the vanilla.
- Blend in the cocoa, 1/2 cup at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix in the flour mixture to the dough about a cup at a time, until well combined.
- Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
- Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
- Spray the back of a teaspoon with non-stick cooking spray and use the back of that spoon to make a nest out of the dough for each macaroon.
- Set a macaroon on top of each chocolate cookie "nest".
- Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
- Spread and flatten the dough, so that the macaroon is completely covered.
- Bake in the upper half of the oven for 13 minutes. Cookies may look a little under-baked when you remove them from the oven, but they will set up and dry, as they cool.
- Immediately, slide the parchment paper with the hot cookies onto a cooling rack (otherwise, they will continue to bake and burn on the bottom). Cool for at least 5 minutes.
Nutrition Facts : Calories 382.7, Fat 14.9, SaturatedFat 9.5, Cholesterol 56.8, Sodium 276.2, Carbohydrate 58.5, Fiber 1.9, Sugar 39.3, Protein 4.8
CHOCOLATE COCONUT MOUND COOKIES
A delicious coconut filled chocolate cookie - very decadent! You may top cookies with your favorite frosting recipe, I use a prepared chocolate frosting, and sprinkle with a little extra coconut. Yummy!
Provided by Melissa Chastain
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 35m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Prepare the filling first. In a 2 quart saucepan, over medium heat, stir together the milk and coconut. Combine the cornstarch and 1/2 cup of sugar; stir into the saucepan. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
- Sift together the flour, cocoa, baking soda, cream of tartar and salt; set aside. In a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth. Stir in the egg and milk. Gradually mix in the sifted ingredients to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2 1/2 inch circles with a cookie cutter. Place half of the circles 1 1/2 inches apart onto the prepared cookie sheets. Spoon about 1 teaspoon of the filling onto the center of each cookie on the pan. Top with another circle and seal the edges by pinching.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 109 calories, Carbohydrate 18 g, Cholesterol 13 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 96.2 mg, Sugar 9.4 g
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