Coconut Macaroons Recipes

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BASIC COCONUT MACAROONS



Basic Coconut Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 5

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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 III



Coconut Macaroons III image

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Provided by Kristil Kimbro Lyle

Categories     Desserts     Cookies     Macaroon Recipes

Time 25m

Yield 12

Number Of Ingredients 5

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g

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

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

TOASTY COCONUT MACAROONS



Toasty Coconut Macaroons image

Provided by Alton Brown

Categories     dessert

Time 1h

Yield about 40 cookies

Number Of Ingredients 5

One 14-ounce package sweetened shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 350 degrees F.
  • Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
  • Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
  • Using a rubber spatula, fold in the toasted coconut.
  • Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 32 cookies.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract

Steps:

  • In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COCONUT MACAROONS



Coconut Macaroons image

Tasty macaroons are a great treat and can also be an elegant gift when placed in a container.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 90

Number Of Ingredients 5

2 large egg whites
Pinch of salt
1 fourteen-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2 fourteen-ounce bags shredded sweetened coconut

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.

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 30

Number Of Ingredients 4

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
  • In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
  • Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Nutrition Facts : Calories 77 g, Fat 4 g, Protein 1 g

THE BEST COCONUT MACAROONS EVER!



The Best Coconut Macaroons Ever! image

I have lost my macaroon recipe and was trying to find a new one on the web. However, there was not one that seemed to me was the "correct" recipe so I have composed my own recipe from memory. Most recipes did not use egg whites and instead added flour which made no sense to me since they are not cookies... I must say that MY recipe is absolutely delicious and the best macaroon recipe out there :)

Provided by Izzardine

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 5

14 ounces sweetened flaked coconut
14 ounces sweetened condensed milk
2 egg whites
1 teaspoon vanilla extract
12 ounces chocolate chips (see optional)

Steps:

  • Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour.
  • Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
  • In another bowl mix the coconut, condensed milk and vanilla extract. Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
  • Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons.
  • At one point you should have set your oven to 325 degrees Fahrenheit... Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky... The best way to try to avoid this is removing them while hey are hot.
  • Optional Steps Follow.
  • After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
  • Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).

COCONUT MACAROONS



Coconut Macaroons image

If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.

Provided by Susan Spungen

Categories     cookies and bars, dessert

Time 40m

Yield About 18 macaroons

Number Of Ingredients 10

3 large egg whites
1/4 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
1 tablespoon plus 1/2 teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean (see Tips)
1 1/2 cups/128 grams sweetened flaked coconut (see Tips)
1 1/2 cups/128 grams shredded unsweetened coconut
2 tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
4 ounces/113.5 grams bittersweet chocolate, chopped
Flaky salt, for sprinkling (optional)

Steps:

  • Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
  • Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
  • Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
  • Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
  • Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

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

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

COCONUT MACAROONS



Coconut Macaroons image

Coconut macaroons as I remember them from childhood. An incredibly simple-to-make sweet treat and an excellent way to make something special from left over egg whites.

Provided by lorenzen

Time 30m

Yield Makes Pieces

Number Of Ingredients 8

3-4 sheets of rice paper
100g dessicated coconut
100g caster sugar
2 (medium-sized) egg whites
1tbsp plain plour
1 pinch of salt
1tsp vanilla extract
75g dark chocolate

Steps:

  • Preheat oven to 160C/fan.
  • Line a baking tray with greaseproof paper and then the rice paper
  • Mix the dessicated coconut, sugar, flour, salt, vanilla extract and egg whites togther in a bowl. The mixture should be 'gloopy' and sticky.
  • Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
  • Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons.

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  • Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
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COCONUT MACAROONS - PREPPY KITCHEN
2022-02-06 Preheat the oven to 325F. Line two rimmed baking sheets with parchment paper. In a large bowl, stir together the coconut, condensed milk, vanilla, and salt. In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Fold the egg whites into the coconut mixture.
From preppykitchen.com
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COCONUT MACAROONS - THE EASY RECIPE! - CHOCOLATE COVERED KATIE
2018-12-06 Preheat oven to 350 F. Stir together all ingredients, then either microwave or heat on the stove until thick enough to scoop balls onto a cookie tray. (I used a melon baller, but a spoon or ice cream scoop also work.) Bake on the center rack 15 minutes. Let cool completely before removing from the tray.
From chocolatecoveredkatie.com
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COCONUT MACAROONS RECIPE - ADD A PINCH - THE BEST MACAROONS!
2021-12-14 Instructions. Preheat oven to 325º F. Line two baking sheets with parchment paper and set aside. Add coconut, condensed milk, and vanilla extract to a large mixing bowl. In a separate mixing bowl, beat egg whites and the salt with an electric mixer until stiff peaks form. Fold the beaten egg whites into the coconut mixture using a rubber scraper.
From addapinch.com
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COCONUT MACAROONS RECIPE - THE GIRL WHO ATE EVERYTHING
2022-03-20 Preheat oven to 325 degrees F and line a baking sheet with parchment paper. In a medium bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well. Drop tablespoon sized portions of the coconut mixture onto parchment lined baking sheets. Bake at 325° for 18-20 minutes or until golden brown.
From the-girl-who-ate-everything.com
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COCONUT MACAROONS - PAULA DEEN MAGAZINE
Line baking sheets with parchment paper. In a large bowl, beat egg whites with a mixer at medium speed until foamy. Add sugar and vanilla, beating until combined. Fold in coconut and salt. Using a 1½-tablespoon spring-loaded ice cream scoop, scoop dough 2 inches apart onto prepared pans. Bake until edges are lightly browned, 22 to 25 minutes.
From pauladeenmagazine.com
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EASY COCONUT MACAROONS - A LATTE FOOD
Instructions. Preheat oven 350 degrees. Line a baking sheet with parchment paper. In a large bowl, add egg whites, sugar, salt, almond extract, and vanilla extract. With a hand mixer, beat egg white mixture until thick and frothy, about 2-3 minutes. Add coconut to …
From alattefood.com
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Top Asked Questions

How to make classic coconut macaroons?
Learn how to make classic coconut macaroons that are crisp on the outside with a moist, chewy interior. Easy gluten-free recipe with just 5 ingredients. Preheat the oven to 325 degrees F and line a baking sheet with parchment. Place the coconut, condensed milk, vanilla, and almond extract in a large bowl and stir together until combined.
What is in a macaroon cookie recipe?
These chewy coconut macaroon cookies come together with egg whites, sweetened condensed coconut milk, vanilla, coconut flakes, salt, and chocolate. This recipe is dairy-free and gluten-free! *homemade condensed coconut milk works. I used a can of store-bought condensed coconut milk while testing this recipe. Preheat the oven to 325°F.
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?
How do you make egg-free macaroons?
While traditional coconut macaroons are made using egg whites, these are egg free. All you do is mix the 2 ingredients in a big bowl, scoop, and then bake. After just 15 minutes in the oven, I dip the cookies in rich melted chocolate and allow to set.

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