Coconut Macaroon With Apricot Preserves Recipes

COCONUT-APRICOT MACAROONS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the sugar, apricots, vanilla, salt, egg whites and lemon zest in a large bowl. Add the coconut and toss until completely coated. Spoon heaping tablespoonsful of the dough onto the baking sheets, leaving about 1 inch between each mound. Moisten your fingertips with water and shape each macaroon into a pointed mound or pyramid.
• Bake, rotating the pans halfway through, until the cookies are toasted and the edges are lightly browned, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

COCONUT-APRICOT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
• Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).
• Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.

COCONUT MACAROONS

Steps:

• Heat oven to 300 degrees. In a medium bowl, whisk the egg whites and salt until frothy, about 2 minutes. Add condensed milk and vanilla to egg-white mixture, and blend. Using a rubber spatula, fold in the coconut until well combined.
• Line two baking sheets with parchment paper or Silpats (French nonstick baking mats). Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
• Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.

FIRST-PLACE COCONUT MACAROONS

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.

COCONUT-APRICOT MACAROONS

Steps:

• Preheat over to 325 degrees. Line a baking sheet with parchment paper. (I used foil but - I now know - parchment would have been better. : ).
• In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
• Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2" apart on prepared baking sheet (macaroons will not spread).
• Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through (I forgot this step). Transfer macaroons to a wire rack to cool completely (I didn't do this because they kinda stuck to the foil but peeled away nicely once cooled). Store in an airtight container at room temperature, up to 1 week (if they last that long - lol).
• Makes about 20 (I got 24).

COCONUT-APRICOT MACAROONS

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer the baking sheets to a rack to cool. If desired, dip the bottoms of the cookies in the melted chocolate.
• Store the macaroons in a tightly sealed container for up to a week.

COCONUT MACAROONS

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.

COCONUT MACAROONS FOR PESACH OR ANY TIME

Steps:

• Beat egg whites& lemon juice till frothy.
• Gradually add sugar& vanilla sugar& beat till stiff.
• Carefully fold in honey, potato starch& coconut.
• Drop from tablespoon onto greased baking sheet.
• Bake in 325° oven for 20 minutes till edges are light brown.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

COCONUT MACAROON WITH APRICOT PRESERVES

Steps:

• Mix coconut, sugar and unbeaten egg whites in heavy saucepan. Cook over medium heat for 12 minutes, stirring constantly. Remove from heat and add vanilla. Stir well. Place mixture in a glass mixing bowl. Using a spoon, press up the sides of the bowl. Refrigerate for 30 minutes. Put parchment paper on cookie sheet. Dip a 2 inch ice cream scoop in water and scoop a cookie from the bowl scraping the bottom on the side of the bowl to level. Place on prepared sheet. Repeat with remaining mixture. Dip finger in water and press in the center of each cookies about half way. Spoon 1/2 teaspoon apricot preserves into indentation. Bake in preheated 300 degree oven 35-37 minutes until light golden brown. Place cookie sheet on cooling rack and completely cool the cookies before removing.