Coconut Macaroons From White Bread Recipes

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 MACAROONS

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

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

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.

COCONUT MACAROONS FROM WHITE BREAD

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.

COCONUT MACAROONS FROM WHITE BREAD

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.

COCONUT MACAROONS OR MACAROON KISSES

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.

COCONUT MACAROONS FROM WHITE BREAD

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.

MACAROONS MADE WITH FRESH COCONUT

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.

COCONUT MACAROONS FROM WHITE BREAD

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.

HARVEYS COCONUT MACAROONS

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.

COCONUT MACAROONS FROM WHITE BREAD

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.

TRADITIONAL COCONUT MACAROON

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.

PASSOVER BLACK & WHITE COCONUT MACAROONS

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.