Coconut Macaroons From White Bread Recipes

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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

Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under 20 minutes. Feel free to dip cooled macaroons in melted semi-sweet chocolate, and chill until it hardens.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 5

3/4 cup sugar
2 1/2 cups shredded unsweetened coconut
3 to 4 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
  • Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
  • Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

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.

COCONUT MACAROONS



Coconut Macaroons image

These are some yummy cookies that my mom was able to get the recipe for from a cafeteria in Provo Utah. We were there for a wedding of a family member, and went to go get some cookies, and these were one of them. These are the best macaroons I have ever had, and you honestly can get a tummy ache if you eat too many. They are rich and satisfying, and wonderful with a cold tall glass of milk. You can also add a tsp of almond extract, if you like.

Provided by Miss Diggy

Categories     Dessert

Time 17m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) package white cake mix
2 1/4 cups sweetened flaked coconut
1/2 cup butter, softened
2 eggs
18 raw almonds, optional but recommended (optional)

Steps:

  • Mix the first four ingredients on low speed for 1 1/2 minutes.
  • Stop and scrape bowl down, and mix again on low for another minute. Dough will be thick.
  • Put a scoop on greased baking sheet, press down with the back of a spoon, and place one almond on top in the middle.
  • Bake for 10-12 minutes, or until the edges are slightly brown.

Nutrition Facts : Calories 176.3, Fat 9.7, SaturatedFat 5.7, Cholesterol 27.8, Sodium 200.2, Carbohydrate 21.1, Fiber 0.6, Sugar 15.6, Protein 1.8

COCONUT MACAROONS FROM WHITE BREAD



Coconut Macaroons from White Bread image

Chewy coconut macaroons using three ingredients BELIEVE me you have to try them! I could never believe my elderly neighbor made these from bread until I tried them myself and I hate condensed milk but not in this recipe!

Provided by Paula323

Categories     Macaroons

Time P1DT10m

Yield 48

Number Of Ingredients 3

16 slices white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package sweetened flaked coconut

Steps:

  • Trim crusts from bread slices, and cut each slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is important that they dry out thoroughly like croutons.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with cooking spray.
  • Pour the sweetened condensed milk into a shallow dish, and put the coconut in a separate bowl. Dip bread pieces in the condensed milk, and then in the coconut. Lay on the greased baking sheets.
  • Bake for 6 to10 minutes in the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes tend to burn easily. Remove from baking sheets and allow to cool.

Nutrition Facts : Calories 67 calories, Carbohydrate 10.8 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 78.8 mg, Sugar 6.3 g

COCONUT MACAROONS FROM WHITE BREAD



Coconut Macaroons from White Bread image

Chewy coconut macaroons using three ingredients BELIEVE me you have to try them! I could never believe my elderly neighbor made these from bread until I tried them myself and I hate condensed milk but not in this recipe!

Provided by Paula323

Categories     Macaroons

Time P1DT10m

Yield 48

Number Of Ingredients 3

16 slices white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package sweetened flaked coconut

Steps:

  • Trim crusts from bread slices, and cut each slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is important that they dry out thoroughly like croutons.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with cooking spray.
  • Pour the sweetened condensed milk into a shallow dish, and put the coconut in a separate bowl. Dip bread pieces in the condensed milk, and then in the coconut. Lay on the greased baking sheets.
  • Bake for 6 to10 minutes in the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes tend to burn easily. Remove from baking sheets and allow to cool.

Nutrition Facts : Calories 67 calories, Carbohydrate 10.8 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 78.8 mg, Sugar 6.3 g

COCONUT MACAROONS OR MACAROON KISSES



Coconut Macaroons or Macaroon Kisses image

Make and share this Coconut Macaroons or Macaroon Kisses recipe from Food.com.

Provided by Lucky.Wife

Categories     Drop Cookies

Time 25m

Yield 4 dozen

Number Of Ingredients 5

14 ounces sweetened condensed milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
14 ounces flaked coconut

Steps:

  • Preheat oven to 325 degrees. Line baking sheet with foil grease and flour foil.
  • In bowl combine all ingredients and mix well.
  • Drop by rounded teaspoons onto baking sheet. Lightly flatten each wit ha spoon.
  • Bake 15-17 minutes. Remove from pan (if you let them cool on pan they will stick).
  • To make macaroon kisses Prepare as directed and press a solid milk chocolate candy piece in the center of each cookie while still hot.

Nutrition Facts : Calories 803.7, Fat 40.5, SaturatedFat 33.7, Cholesterol 33.7, Sodium 394.1, Carbohydrate 101.7, Fiber 4.3, Sugar 97.5, Protein 12

COCONUT MACAROONS FROM WHITE BREAD



Coconut Macaroons from White Bread image

Chewy coconut macaroons using three ingredients BELIEVE me you have to try them! I could never believe my elderly neighbor made these from bread until I tried them myself and I hate condensed milk but not in this recipe!

Provided by Paula323

Categories     Macaroons

Time P1DT10m

Yield 48

Number Of Ingredients 3

16 slices white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package sweetened flaked coconut

Steps:

  • Trim crusts from bread slices, and cut each slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is important that they dry out thoroughly like croutons.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with cooking spray.
  • Pour the sweetened condensed milk into a shallow dish, and put the coconut in a separate bowl. Dip bread pieces in the condensed milk, and then in the coconut. Lay on the greased baking sheets.
  • Bake for 6 to10 minutes in the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes tend to burn easily. Remove from baking sheets and allow to cool.

Nutrition Facts : Calories 67 calories, Carbohydrate 10.8 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 78.8 mg, Sugar 6.3 g

MACAROONS MADE WITH FRESH COCONUT



Macaroons Made With Fresh Coconut image

This simple recipe makes soft, not too sweet, delicious macaroons that are very easy to eat. The ingredients are all extra healthy too, incredible!

Provided by Ancel

Categories     Drop Cookies

Time 32m

Yield 12 macaroons, 12 serving(s)

Number Of Ingredients 6

1 1/2 cups freshly grated coconut, from the shell
1/3 cup soft brown sugar
2 tablespoons wholewheat flour
1 pinch salt
2 egg whites
1/2 teaspoon vanilla extract

Steps:

  • Mix the freshly grated coconut, sugar, flour and salt together.
  • Mix egg whites with vanilla - no need to beat, and add.
  • Drop heaped teaspoons of mix onto non stick pan.
  • Bake at 325 degrees for 22 - 24 minutes or until lightly browned.
  • Makes 9 - 12 macaroons.

Nutrition Facts : Calories 101.3, Fat 6.9, SaturatedFat 6.1, Sodium 28.4, Carbohydrate 9.5, Fiber 1.8, Sugar 6.7, Protein 1.5

COCONUT MACAROONS FROM WHITE BREAD



Coconut Macaroons from White Bread image

Chewy coconut macaroons using three ingredients BELIEVE me you have to try them! I could never believe my elderly neighbor made these from bread until I tried them myself and I hate condensed milk but not in this recipe!

Provided by Paula323

Categories     Macaroons

Time P1DT10m

Yield 48

Number Of Ingredients 3

16 slices white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package sweetened flaked coconut

Steps:

  • Trim crusts from bread slices, and cut each slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is important that they dry out thoroughly like croutons.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with cooking spray.
  • Pour the sweetened condensed milk into a shallow dish, and put the coconut in a separate bowl. Dip bread pieces in the condensed milk, and then in the coconut. Lay on the greased baking sheets.
  • Bake for 6 to10 minutes in the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes tend to burn easily. Remove from baking sheets and allow to cool.

Nutrition Facts : Calories 67 calories, Carbohydrate 10.8 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 78.8 mg, Sugar 6.3 g

HARVEYS COCONUT MACAROONS



Harveys Coconut Macaroons image

As the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. -Norbert Koblitz, Lake Tahoe, Nevada

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 7

1 cup sweetened shredded coconut
3-1/2 cups almond paste
1 cup all-purpose flour
2/3 cup sugar
5 large eggs
1/2 cup chopped walnuts
Red candied cherries, halved

Steps:

  • Preheat oven to 350°. In a food processor or blender, process coconut until finely chopped; set aside. Beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time, beating well after each addition; beat until smooth. Stir in nuts., Cut a small hole in the tip of a pastry bag; insert a large star tip. Transfer dough to bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Top with cherries. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing to wire racks.

Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT MACAROONS FROM WHITE BREAD



Coconut Macaroons from White Bread image

Chewy coconut macaroons using three ingredients BELIEVE me you have to try them! I could never believe my elderly neighbor made these from bread until I tried them myself and I hate condensed milk but not in this recipe!

Provided by Paula323

Categories     Macaroons

Time P1DT10m

Yield 48

Number Of Ingredients 3

16 slices white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package sweetened flaked coconut

Steps:

  • Trim crusts from bread slices, and cut each slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is important that they dry out thoroughly like croutons.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with cooking spray.
  • Pour the sweetened condensed milk into a shallow dish, and put the coconut in a separate bowl. Dip bread pieces in the condensed milk, and then in the coconut. Lay on the greased baking sheets.
  • Bake for 6 to10 minutes in the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes tend to burn easily. Remove from baking sheets and allow to cool.

Nutrition Facts : Calories 67 calories, Carbohydrate 10.8 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 78.8 mg, Sugar 6.3 g

TRADITIONAL COCONUT MACAROON



Traditional Coconut Macaroon image

Make and share this Traditional Coconut Macaroon recipe from Food.com.

Provided by attilathehoney

Categories     Drop Cookies

Time 30m

Yield 18-24 Cookies

Number Of Ingredients 5

1 cup powdered sugar
2 1/2 cups sweetened coconut
1/2 cup egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Start first, I would suggest by preparing your baking sheet: Use parchment paper to line, definitely NOT foil. Making that mistake will cause horrible sticking and burning. Preheat your oven to 325.
  • In a large mixing bowl beat egg whites until soft peaks form (approx. 10 minutes by hand, 3-5 minutes by mixer).
  • If using Mixer, reduce speed and SLOWLY add the vanilla and then the powdered sugar. Gradually is the key here. Continue to mix for a minute or so longer or until all sugar is dissolved. If you are mixing by hand, add the vanilla and enlist the hands of a second person to help you pour the sugar in while you continuously whip the mixture. Ensure a smooth, light, glossy mixture.
  • Stop the mixer or put down your whisk and gently fold in your coconut about a cup at a time. Blend well.
  • Spoon the coconut mixture by approximate tablespoonfulls (rounded) onto the baking sheet and place immediately into the oven. Bake for 10-15 mins or until lightly browned on the tops. Garnish with cinnamon if desired.

Nutrition Facts : Calories 78.5, Fat 3.3, SaturatedFat 2.9, Sodium 69.9, Carbohydrate 11.6, Fiber 0.4, Sugar 11, Protein 1.1

PASSOVER BLACK & WHITE COCONUT MACAROONS



Passover Black & White Coconut Macaroons image

Better than the kind in the tin, homemade soft and delicious coconut macaroons, dipped in chocolate. YUM! (These will be gobbled up before the second seder, so make sure you get one at the first seder while you have a chance!) From Joan Nathan. Note: Zaar won't let me specify matzah cake meal, it only recognizes matzo meal. Be sure to use the cake meal variety.

Provided by Susiecat too

Categories     Drop Cookies

Time 50m

Yield 24-30 serving(s)

Number Of Ingredients 7

3 1/2 cups unsweetenened shredded coconut (do not use sweetened!)
1/4 cup matzo meal (cake meal, not regular matzo meal)
1 1/4 cups sugar
2 large eggs
1 egg white
4 ounces bittersweet chocolate
1/4 cup water

Steps:

  • Preheat oven to 325°F Cover 2 baking sheets with parchment paper.
  • Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
  • Add the eggs and egg white and mix with your fingers until well blended.
  • Gently shape about two tablespoons of the dough into a pyramid and set on the baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
  • Bake 25 minutes, cool.
  • In a saucepan melt the chocolate with the water and remaining 1/4 cup sugar. Bring to a boil then simmer slowly for a few minutes until the mixture starts to thicken.
  • Let the chocolate cool slightly. Holding a macaroon with 2 fingers, dip half the cookie in chocolate so that it is half-black and half-white.
  • Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.

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GREEN AND WHITE COCONUT MACAROONS | REYNOLDS BRANDS
Directions. Step 1. Position a rack in the center of the oven and preheat the oven to 325 degrees F. Step 2. Line a baking sheet with Reynolds ® Parchment Paper. Step 3. Whisk together the vanilla, salt and egg whites in a large bowl. Step 4. Fold in the coconut and candies.
From reynoldsbrands.com
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COCONUT MACAROONS, TWO EASY WAYS - THE NEW YORK TIMES
2020-04-10 Mix in 1/4 cup sugar (2 tablespoons, if you used sweetened coconut), a pinch of salt and a flavoring. I used a dash of orange blossom water, but an extract — vanilla, almond, coconut, lemon ...
From nytimes.com
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COCONUT MACAROONS RECIPE - HOW TO MAKE MACAROONS | KITCHN
2019-06-09 Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy. Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
From thekitchn.com
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EASY COCONUT MACAROONS - REAL MOM KITCHEN - COOKIES
2018-05-31 Preheat oven to 325 degrees. Line to baking sheets with parchment paper.; In a bowl, mix together the coconut sugar, flour, and salt. Then add in …
From realmomkitchen.com
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COCONUT MACAROONS FROM WHITE BREAD RECIPE - FOOD NEWS
Coconut Macaroons From White Bread Recipes. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups. Pre-heat oven at 370 degrees Fahrenheit for 10 minutes. Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden brown. Serve during dessert or snack time.
From foodnewsnews.com
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Top Asked Questions

How do you make easy coconut macaroons?
Delicious and easy coconut macaroons are light and filled with flavor. This macaroon recipe is a great spring cookie or Easter cookie. Combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
How long to bake a macaroon?
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. What is the difference between a macaroon and a macaron?
What are the ingredients of a macaroon?
Macaroon Ingredients. The ingredients in coconut macaroons are very simple. You need the following items: Sweetened Coconut. Sweetened Condensed Milk. Egg Whites. Vanilla. Salt.
Can you use condensed milk instead of coconut for macaroons?
While it’s easy to combine the entire can of sweetened condensed milk with the entire bag of sweetened coconut, cutting back the condensed milk slightly makes a pleasant difference. If you’ve ever made macaroons that were soupy and oozed all over the baking sheet, this recipe will be a great change for you.

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