Crispy Golden Macaroons Recipes

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GOLDEN COCONUT MACAROONS



Golden Coconut Macaroons image

Provided by Food Network

Categories     dessert

Time 30m

Yield about 40 macaroons

Number Of Ingredients 6

1 (7-ounce) package sweetened shredded coconut
2 large eggs
Pinch salt
2/3 cup sugar
1 teaspoon vanilla extract
2 cookie sheets or jelly roll pans covered with parchment or foil

Steps:

  • Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.
  • In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded teaspoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

CRISPY GOLDEN MACAROONS



Crispy Golden Macaroons image

At holiday time, stick a candied cherry in the center of each cookie. These sweet chewy cookies are low in fat, too.

Provided by Mary

Categories     Desserts     Cookies     Macaroon Recipes

Yield 12

Number Of Ingredients 4

⅔ cup low-fat sweetened condensed milk
1 cup cornflakes cereal
1 cup crisp rice cereal
¾ cup flaked coconut

Steps:

  • Preheat oven to 375 degrees F ( 190 degrees C ). Lightly grease a cookie sheet.
  • In a medium bowl, stir together the flaked corn cereal, crisp rice cereal, and the flaked coconut. Stir in the sweetened condensed milk until thoroughly combined.
  • Drop dough from a tablespoon onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes, until golden brown. Cool on the cookie sheet for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 95.8 calories, Carbohydrate 16.7 g, Cholesterol 2.2 mg, Fat 2 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 65.6 mg, Sugar 12.3 g

CHEWY MACAROONS



Chewy Macaroons image

These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 5

2 egg whites
1/2 teaspoon vanilla extract
Pinch salt
6 tablespoons sugar
1 cup sweetened shredded coconut

Steps:

  • In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

CRUNCHY MACAROONS



Crunchy Macaroons image

These chewy little cookies have a nice coconut and almond flavor...and crisp rice cereal adds a little crunch. Our home economists whipped them up using only five ingredients.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

1-1/2 cups crisp rice cereal
1-1/4 cups sweetened shredded coconut
2 large egg whites
3 tablespoons sugar
1/8 teaspoon almond extract

Steps:

  • In a small bowl, combine all ingredients. With damp fingers, shape into 1-1/2-in. mounds on parchment-lined baking sheets. , Bake at 300° for 20-25 minutes or just until edges turn brown. Remove to wire racks to cool.

Nutrition Facts : Calories 76 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE-COCONUT MACAROONS RECIPE



Orange-Coconut Macaroons Recipe image

Macaroons that taste like creamsicles? What could be bad?!

Provided by Simone Miller

Yield Makes 18 cookies

Number Of Ingredients 8

2 egg whites
12 ounces (340 g) unsweetened shredded coconut
1 (14-ounce [414-ml]) can full-fat coconut milk
1/4 cup (60 ml) honey
Zest of one orange (about 1/2 tablespoon [7 ml])
1 tablespoon (15 ml) orange juice
2 teaspoons (10 ml) vanilla extract
Pinch salt

Steps:

  • Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
  • In a medium bowl, beat the egg whites until medium peaks form.
  • In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
  • Fold the egg whites into the coconut mixture.
  • Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
  • Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.

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