Coconut Macaroons With Flavor Variations Recipes

COCONUT MACAROONS

Coconut Macaroons image

Provided by Ina Garten

Categories dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

Ingredients

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 WITH FLAVOR VARIATIONS

Coconut Macaroons With Flavor Variations image

My unique twists on the traditional coconut macaroon. The 20 minutes for cook time, is 20 minutes per batch.

Provided by Kawaiineko32

Categories Drop Cookies

Time 30m

Yield 18 macaroons, 6-9 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Steps:

NOTE:To cut this recipe in half, use one.
7 ounce package of flaked coconut, 1/3 cup.
of sugar, 3 tablespoons of flour, 1/8 teaspoon salt (dash). Also 1.
Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended.
Drop by tablespoonful onto greased and floured cookie sheets.
Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
VARIATIONS:.
Chocolate Dipped Coconut Macaroons:If making the full batch, melt a 16-ounce package of semi-sweet chocolate.
squares. I just stick it in the microwave for 2 minutes; after the first minute has passed I check it to see if it's fully.
melted. Chocolate retains shape when you melt it, so after the 2 minutes is up, stir to break up the chocolate squares.
that remain to achieve a smooth consistency. Dip baked coconut macaroons (allow to cool first) halfway inches.
melted chocolate. Space apart (so they don't stick to each other) on parchment paper lined baking sheets (or you.
can just use big dinner plates) and put in refrigerator. Chill for a half hour to allow chocolate to harden. I use.
parchment paper because they don't stick when you remove them from the plates or cookie sheets.
Chocolate-Orange Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure orange extract.
Minted Chocolate Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure peppermint extract.
Mocha Macaroons:Follow procedure as described above for making coconut macaroons except replace almond extract with 1 T of instant coffee granules.

Nutrition Facts : Calories 441.5, Fat 21.4, SaturatedFat 18.9, Sodium 303, Carbohydrate 59.9, Fiber 3.1, Sugar 51.1, Protein 5.4

COCONUT MACAROONS

Coconut macaroons image

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

Ingredients

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

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

PERFECT COCONUT MACAROONS

Perfect Coconut Macaroons image

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

Ingredients

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

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

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Coconut Macaroons With Flavor Variations. Recipe by Kawaiineko32. Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe . My unique twists on the traditional coconut macaroon. The 20 minutes for cook time, is 20 minutes per batch. Ready In: 30mins. Serves: 6-9 . Yields: 18 macaroons ...
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