GOLDEN COCONUT MACAROONS
Provided by Food Network
Categories dessert
Time 30m
Yield about 40 macaroons
Number Of Ingredients 6
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
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
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
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
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
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
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
Macaroons that taste like creamsicles? What could be bad?!
Provided by Simone Miller
Yield Makes 18 cookies
Number Of Ingredients 8
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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