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 MACAROON SHORTCAKE
Surprise the whole table when you bring out this Coconut Macaroon Shortcake after dinner. Strawberry shortcake gets a makeover by adding coconut and almonds to the batter when you try this Coconut Macaroon Shortcake recipe.
Provided by My Food and Family
Categories Shortcake
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine coconut, nuts, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork until blended. Add to coconut mixture; mix well.
- Trace 9-inch circle on foil-covered baking sheet sprayed with cooking spray. Spread coconut mixture evenly onto foil, staying within circle line on foil.
- Bake 15 to 20 min. or until lightly browned. Cool completely.
- Remove shortcake from foil. Serve topped with COOL WHIP and strawberries.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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.
COCONUT-MACAROON CHOCOLATE LAYER CAKE
Nothing says celebration like a chocolate layer cake. But there's chocolate cake and then there's Coconut-Macaroon Chocolate Layer Cake! This confection, coated in toasted coconut flakes and drizzled with the glossiest ganache you've ever seen, looks like a giant coconut macaroon-except, there's chocolate cake and coconut-marshmallow buttercream frosting on the inside. So it's beautiful, delicious and just begging to be the centerpiece of your next gathering!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
- Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 680, Carbohydrate 84 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 620 mg, Sugar 62 g, TransFat 1 g
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
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
COCONUT SHORTCAKES
The coconut provides a new twist on traditional shortcakes. Serve with ice cream (vanilla or coconut) and your favorite fruit (strawberries, blueberries, or spiced peaches).
Provided by swissms
Categories Dessert
Time 55m
Yield 6 shortcakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
- Finely grind first 4 ingredients in processor.
- Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
- Stir in dry ingredients alternately with cream.
- Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
- Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
- Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.
Nutrition Facts : Calories 483.6, Fat 22.5, SaturatedFat 14.9, Cholesterol 118, Sodium 291.1, Carbohydrate 65.6, Fiber 1.5, Sugar 40.2, Protein 6.3
COCONUT MACAROONS
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
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 MACAROON CHEESECAKE
Make and share this Coconut Macaroon Cheesecake recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Time 7h40m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
- Press onto bottom of 9" spring-form pan.
- Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
- Add 3 whole eggs; beat on low speed just until combined.
- Pour into crust-lined pan.
- Bake 350 degrees for 35 min.
- (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
- Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
- more. Cool on wire rack for 15 min.
- Loosen side of cheesecake from pan.
- Cool 30 min.
- more; remove side of pan.
- Cool completely.
- Cover and chill at least 4 hours before serving.
- To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 338.7, Fat 28.7, SaturatedFat 16.8, Cholesterol 97.8, Sodium 193.8, Carbohydrate 17, Fiber 2, Sugar 14.4, Protein 5.6
QUICK AND EASY COCONUT MACAROONS
These macaroons are delicious and so very easy to make. Enjoy!
Provided by Suzieim1
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray baking sheets with cooking spray.
- Whisk egg whites and cream of tartar together in a bowl until foamy.
- Gradually whisk sugar into egg white mixture until blended.
- Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
- Fold coconut into egg white mixture until incorporated.
- Drop spoonfuls of batter onto prepared baking sheets.
- Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.2 g, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 60.5 mg, Sugar 10.2 g
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
More about "coconut macaroon shortcake recipes"
COCONUT MACAROON SHORTCAKE RECIPE
From recipegoldmine.com
COCONUT MACAROON CUPCAKES | MUST TRY COCONUT DESSERT IDEA
From lifeloveandsugar.com
COCONUT MACAROONS - SUGAR SPUN RUN
From sugarspunrun.com
COCONUT MACAROON SHORTCAKE - DAIRY FREE RECIPES
From fooddiez.com
COCONUT MACAROON PANCAKES RECIPE - FOOD REPUBLIC
From foodrepublic.com
CHOCOLATE COCONUT MACAROONS RECIPE | THE ANTHONY KITCHEN
From theanthonykitchen.com
3-INGREDIENT COCONUT MACAROONS - JUST A TASTE
From justataste.com
EASY FILIPINO COCONUT MACAROONS RECIPE - KAWALING PINOY
From kawalingpinoy.com
EASY COCONUT MACAROONS (5 INGREDIENTS) - SPEND WITH PENNIES
From spendwithpennies.com
BEST COCONUT MACAROONS RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
COCONUT MACAROONS - VENTRAY RECIPES
From recipes.ventray.com
COCONUT MACAROONS - SKINNYTASTE
From skinnytaste.com
OUR BAKERY'S COCONUT MACAROONS - KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT MACAROON SHORTCAKE RECIPE | RECIPE | KRAFT RECIPES, …
From pinterest.co.uk
COCONUT MACAROONS - ONCE UPON A CHEF
From onceuponachef.com
EASY 3-INGREDIENT COCONUT MACAROONS - LITTLE SWEET BAKER
From littlesweetbaker.com
COCONUT MACAROON SHORTCAKE RECIPE | SAY MMM
From saymmm.com
COCONUT MACAROON SHORTCAKE | KRAFT WHAT'S COOKING | RECIPE
From pinterest.ca
COCONUT MACAROONS RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY 3-INGREDIENT COCONUT MACAROONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4 INGREDIENT EASY COCONUT MACAROONS - COOK FAST, EAT WELL
From cookfasteatwell.com
10 BEST COCONUT MACAROON CAKE RECIPES | YUMMLY
From yummly.com
COCONUT MACAROONS - COOKING CLASSY
From cookingclassy.com
THE BEST EASY COCONUT MACAROONS | PRETTY. SIMPLE SWEET.
From prettysimplesweet.com
COCONUT MACAROON STRAWBERRY SHORTCAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COCONUT MACAROONS - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
COCONUT MACAROONS RECIPE - ADD A PINCH - THE BEST MACAROONS!
From addapinch.com
BAKERY STYLE COCONUT MACAROONS - CRAZY FOR CRUST
From crazyforcrust.com
SIMPLE COCONUT MACAROONS RECIPE - A FEW SHORTCUTS
From afewshortcuts.com
COCONUT MACAROONS WITH A CHOCOLATE DRIZZLE - BEYOND THE …
From beyondthechickencoop.com
COCONUT MACAROONS - THE EASY RECIPE! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
COCONUT MACAROON SHORTCAKE | KRAFT WHAT'S COOKING
From pinterest.ca
THE BEST COCONUT MACAROONS - EASY AND DELICIOUS! - MOM ON …
From momontimeout.com
COCONUT MACAROONS - BAKE PLAY SMILE
From bakeplaysmile.com
COCONUT MACAROON CHEESECAKE | BETTER HOMES & GARDENS
From bhg.com
RECIPES FOR COCONUT MACAROON SHORTCAKE WITH GROCERY LISTS AND ...
From saymmm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love