Dried Fruit And Coconut Macaroons Recipes

COCONUT MACAROONS RECIPE

Steps:

• Preheat oven to 350°F. Combine unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch that the mixture does not burn, though your goal is a nice golden brown color. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F. (If using a convection oven, leave at 350°F).
• Clean a medium size mixing bowl with hot water and lemon juice to be sure it's very clean. Whip egg whites with a pinch of salt in bowl until the whites stiffen into firm peaks adding sugar slowly and evenly. Fold the toasted coconut into the egg white mixture. Whisk in vanilla and salt and whisk until the mixture is frothy. Place bowl in fridge to chill for ½ hour.
• Line a baking sheet with parchment paper drop medium scoop (2 tablespoon size) rounds of the coconut mixture onto the baking sheet. Press one or two dried cherries, cranberries, plums or other dried fruit into the top of each macaroon (optional). Melt butter and honey together. Drizzle the mixture over the top of each macaroon.
• Bake macaroons for 20 to 25 minutes, until lightly browned (watch carefully to avoid burning) or for 10 to 12 minutes if using a convection oven. Macaroons should be dry to the touch. You may need to bake them longer if it is a humid day.

BASIC COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

WINTER FRUIT MACAROONS

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. Thaw before serving.

PERFECT COCONUT MACAROONS

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.

DRIED FRUIT AND COCONUT MACAROONS

Steps:

• Preheat over to 325, lightly grease cookie sheet.
• Coarsley chop the dried fruit.
• Combine coconut, sugar, flour and salt; stir in egg whites and vanilla.
• Fold in fruit and nuts.
• Drop by rounded teaspoonfuls onto prepared cookie sheet.
• Bake 15 minutes.
• Immediately remove the macaroons to a rack to cool.
• Repeat with remaining dough.