COCONUT-CRANBERRY MACAROON
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
- Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
- Store macaroons in a tightly sealed container for up to a week.
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.
CRANBERRY ALMOND MACAROONS
Cranberry almond macaroon cookies are sweet and tart with a toasted coconut outside and soft chewy inside. These easy one-bowl cookies come together with coconut, cranberries, sliced almonds, white chocolate chips, and a white chocolate drizzle.
Provided by Cara Lanz
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 325. Prepare a cookie sheet with parchment paper or silicone baking mats.
- Optional step: Process the coconut in the food processor for a few seconds to create more finely textured coconut and more evenly shaped macaroons.
- With a whisk, stand mixer, or hand mixer, beat the egg whites in a large mixing bowl until thick and foamy and soft peaks begin to form -- this means when you lift up the beater or whisk, soft peaks will barely hold their shape and curl over onto themselves.
- Whisk the salt and vanilla extract into the egg whites.
- Add the coconut, sweetened condensed milk, cranberries, almonds, and 1/2 cup white chocolate chips to the bowl of egg whites. Fold the egg whites into the rest of the ingredients until completely combined.
- With a cookie scoop, portion out cookies onto the prepared baking sheet. Use wet fingers to shape the macaroons into round balls and tuck in any stray coconut shreds.
- Bake for 20-25 minutes or until golden brown. Let the macaroons cool on the pan for about 3 minutes, then transfer cookies to a wire rack to cool completely.
- Melt 1/2 cup white chocolate chips and shortening in the microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth. With a spoon, drizzle white chocolate over macaroons and let them set. I like to place the cookies on a wire rack over a baking sheet to catch the chocolate drizzles and to keep from creating a pool of chocolate at the base of the macaroons.
Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHERRY MACAROONS
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND-COCONUT MACAROONS
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
COCONUT CRANBERRY YUMMIES
When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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CRANBERRY ALMOND COCONUT MACAROONS RECIPE
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5/5 (57)Total Time 2 hrs 30 minsCategory ChocolateCalories 183 per serving
- Place the coconut, sugar, chopped cranberries, almonds, and egg whites in a heavy 2- to 3-quart saucepan and stir well. Cook over medium-low heat, stirring frequently, 10 to 15 minutes. The mixture will look creamy as it heats, and then it will slowly get a bit drier, with individual flakes of coconut becoming discernable. Stop cooking when it no longer looks creamy, but is still quite sticky and moist, but not dry. Remove from the heat, and stir in the vanilla and almond extracts. Scrape the mixture into a small baking dish, spread it out, and allow it to cool in the refrigerator for about ½ hour (I placed the mixture in the freezer for about 10 minutes).
- Using your hands or a spring loaded ice cream scoop (for the larger macaroons, I used a scoop with a 2 tablespoon capacity), scoop and firmly pack the coconut mixture into small domes. Whether you are using your hands or an ice cream scoop, a bowl of warm water to swish the scoop or your hands helps a lot. Space each macaroon evenly on the baking sheet.
- Bake the macaroons until evenly golden, 27-35 minutes. Cool completely on the pan on a wire rack (or if you’re impatient like me, place the pan of macaroons in the freezer for about 7 minutes). Then remove the macaroons from the baking sheet and set them on the rack. Set the rack over the baking sheet.
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