COCONUT MACAROONS III
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
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
CHOCONUT MACAROONS
These cookies call for chocolate chips and coconut.
Provided by Christine
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
- In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 8.7 g, Fat 3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 21.7 mg, Sugar 6.9 g
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:
- 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.
PERFECT COCONUT MACAROONS
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
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
COCONUT MACAROONS IV
This is a recipe my aunt made in the 30's. A meringue cookie with coconut and cornflake cereal. I could never eat enough of them.
Provided by Kathie
Categories Desserts Cookies Meringue Cookies
Time 33m
Yield 30
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 18 minutes in the preheated oven, or until coconut is golden.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 9 g, Fat 2 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 18.3 mg, Sugar 7.1 g
TRADITIONAL COCONUT MACAROON
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
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
COCONUT-VANILLA MACAROONS
I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more.
Provided by Charlotte J
Categories Drop Cookies
Time 20m
Yield 15 Macaroons
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
- In large bowl, toss coconut with sugar until evenly coated. In small bowl, combine egg whites, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
- On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.
Nutrition Facts : Calories 79.1, Fat 4.7, SaturatedFat 4.2, Sodium 52.3, Carbohydrate 8.9, Fiber 0.6, Sugar 8.3, Protein 0.9
PERFECT COCONUT MACAROONS
Make and share this Perfect Coconut Macaroons recipe from Food.com.
Provided by Super San Mateo Che
Categories Drop Cookies
Time 28m
Yield 18 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Grease and light flour cookie sheets.
- Mix coconut, sugar, flour and salt in a bowl.
- Stir in egg whites and almond extract until blended.
- Spoon mixture into balls and place on cookie sheets.
- Bake for about 20 minutes or until edges of the cookies are golden brown.
- Remove immediately from cookie sheet and cool completely on wire rack.
FAVORITE COCONUT MACAROONS
This recipe was lost in my files for more than 40 years before I uncovered it. I decided to make these macaroons for an event at the business my husband and I own...they were a hit with everyone.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in coconut. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a candied cherry half if desired. Bake at 325° for 20-23 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
HARVEYS COCONUT MACAROONS
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
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
Make and share this Coconut Macaroons recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 35m
Yield 18 macaroons
Number Of Ingredients 4
Steps:
- Mix coconut, sugar and egg whites together in a saucepan.
- Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot.
- Remove from heat and leave until cold.
- Divide mixture into 18 mounds, setting them down on greased, floured baking trays.
- Top each mound with a half glace cherry.
- Bake 20 minutes at 350F until pale golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 149, Fat 8.2, SaturatedFat 7.2, Sodium 20, Carbohydrate 18.8, Fiber 2.1, Sugar 16.7, Protein 1.9
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