Divine Macaroons Recipes
DIVINE MACAROONS
These scrumptious coconut macaroons are very simple to make and only use four ingredients. They are golden and just a little crispy on the outside, soft and chewy inside. Almond extract really brings out the flavor of the coconut. So divine and so easy! I often double this recipe around holiday time because I can't seem to make them fast enough for my coconut lovers!
Provided by s.s.honeybee
Categories Macaroons
Time 1h55m
Yield 40
Number Of Ingredients 4
Steps:
- Place coconut in a bowl; add sweetened condensed milk, vanilla extract, and almond extract. Mix well. Refrigerate batter for 1 hour.
- Preheat oven to 300 degrees F (150 degrees C). Grease a large baking sheet.
- Loosely mold batter into 2-inch balls and arrange on the prepared baking sheet.
- Bake in the preheated oven until cookies are evenly golden, 10 to 15 minutes. Allow to cool on the baking sheet for 2 minutes before transferring to a sheet of waxed paper to cool completely.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.5 g, Cholesterol 3.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 8.2 g, Sodium 17.4 mg, Sugar 6.3 g
DIVINE CHOCOLATE MACAROONS
These sounds absolutly DIVINE! I just love coconut,and this is a really nice recipe,not difficult and definitly worth making.I hope you think so too! 8)
Provided by OceanIvy
Categories Drop Cookies
Time 40m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Add the cold water to egg whites,beat until stiff,not dry.
- Add in the vanilla extract and sugar,continue beating.
- Slowly,add in salt and flour,blend carefully.
- Fold in the melted chocolate,and coconut.
- Blend well,Drop with tsp.
- 'supon a smooth brown paper covered baking sheet.
- Bake in slow oven,for a half hour.
Nutrition Facts : Calories 62.1, Fat 4.6, SaturatedFat 3.9, Sodium 35.5, Carbohydrate 5.2, Fiber 1.2, Sugar 3.7, Protein 0.9
MACAROONS
Make and share this Macaroons recipe from Food.com.
Provided by Crystal
Categories Dessert
Time 40m
Yield 45 macaroons, 22 serving(s)
Number Of Ingredients 5
Steps:
- Spray a large cookie sheet with non stick cooking spray. Set aside.
- In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl).
- Gradually add the sugar, 1 tbsp at a time, beating until stiff peaks for (tips stand straight). Fold in the coconut.
- Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a 325 degree oven about 20 minutes or until edges are light brown. Transfer to a wire rack and let cool.
- In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until smooth.
- Fill a sandwich bag with the chocolate and snip the corner off to form a small hole. Pipe chocolate through the hole over the macaroons. Let stand until chocolate is set. Store cookies in an airtight container.
Nutrition Facts : Calories 80.2, Fat 3, SaturatedFat 2.5, Sodium 29.9, Carbohydrate 13.5, Fiber 1, Sugar 12, Protein 0.9
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