Coconut Macaroons With Jam Recipes

LIGHT AND FLUFFY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease two baking sheets.
• Whisk egg whites in a bowl until frothy; stir in almond extract.
• Combine coconut, sugar, flour, and salt in a large bowl.
• Lightly stir egg white mixture into coconut mixture to form a batter.
• Scoop batter by the tablespoon and drop onto prepared baking sheet.
• Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
• Transfer cookies to wire racks to cool.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
• In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
• In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
• Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
• If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
• Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
• Note: ⅞ cup = ¾ cup plus 2 tablespoons
• Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
• Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

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 III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

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-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 WITH JAM

Steps:

• Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the dessicated coconut into the egg whites using a rubber spatula.
• Using 2 teaspoons, divide the mixture into walnut-sized mounds on a tray lined with baking paper. Using a wet index finger, make a small depression in the middle of the macaroons. Leave the macaroons to dry at room temperature for approx. 3 hrs.
• Using a teaspoon, fill the holes with the jam.
• Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

COCONUT & JAM MACAROON TRAYBAKE

Steps:

• Line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Mix the sugar, egg whites, vanilla and a pinch of salt together in a bowl. Add the coconut and flour and stir until thoroughly combined - the mixture will be quite thick and sticky. Tip into the tin and gently spread out with a spatula. Dot the jam over the top using a teaspoon, nestling it into the batter. Bake for 25-30 mins, until set and golden around the edges. Leave to cool completely in the tin.
• Melt the chocolate in the microwave, or in a bowl set over a pan of simmering water. Remove the cake from the tin, drizzle with chocolate and leave to set before cutting into squares. Will keep in an airtight container for up to a week.

EASY JAM MACAROONS

Steps:

• Preheat oven to 350 degrees. In a food processor, finely grind almonds, sugar, and salt. Add egg whites and vanilla; pulse until a ball forms.
• With wet hands, shape level tablespoons of dough into little balls (dough will be very sticky). Place on parchment-lined baking sheets; flatten slightly. Use moist finger to make an indentation in the center of each cookie. Bake until crackly and light golden, 15 to 20 minutes.
• Cool 5 minutes; transfer to a rack. Meanwhile, warm jam over low heat or in microwave in 10-second intervals until slightly liquefied and easy to spoon. Spoon jam filling into each cookie. Let set, about 5 minutes.

COCONUT MACAROONS

Steps:

• Preheat the oven to gas mark 3/170ºC/150ºC Fan/325ºF. Beat the egg whites until frothy - no more - then add the cream of tartar and carry on beating, until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together. Form into clementine-sized domes, 6-7cm / 2½ inches in diameter, and place on a lined baking sheet. Don't make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own. Cook for 20 minutes or until they're just beginning to turn golden in parts.

COCONUT MACAROON RECIPE

Steps:

• Preheat the oven to180°C/350°F/Gas Mark 4
• Mix the egg whites, caster sugar and desiccated coconut together with a fork to make a soft paste.
• Shape into 8 small mounds on a parchment lined baking tray and bake for 12 minutes until just very lightly browned. These cakes will keep for 1 week in a cake tin.

COCONUT MACAROONS WITH RASPBERRY CHIA JAM

Steps:

• 1. For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more. 2. Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom. 3. In a large bowl, combine the coconut, almond flour (or meal), and salt. 4. Melt the coconut butter over a very low heat. I suggest using a double boiler so it doesn't burn. 5. Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal. 6. Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don't spread out so there's no need to space them far apart. 7. Bake at 275F for 20 minutes. Rotate the pan and bake for another 10-20 minutes (I baked for 40 mins. total - but you may need less depending on your oven) until the bottoms are lightly golden and browned, but not burned. If you have a hot oven, I suggest watching it closely or even reducing the heat to 250F. Place pan on a cooling rack for 5-10 minutes and then transfer each macaroon onto the cooling rack until completely cool. The macaroons will be very soft at first, but will firm as they cool. I enjoy them the most chilled, straight from the fridge. Read more: http://ohsheglows.com/2013/03/25/coconut-macaroon-thumbprints-with-raspberry-chia-seed-jam-vegan-gf/#ixzz3H0MP2b00