Driedfruitandcoconutmacaroons Recipes

DRIED FRUIT AND COCONUT MACAROONS

Dried Fruit and Coconut Macaroons image

Make and share this Dried Fruit and Coconut Macaroons recipe from Food.com.

Provided by KelBel

Categories Drop Cookies

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 8

Ingredients

1 cup dried fruit (apricot, raisins, cranberries, etc)
2 cups sweetened coconut
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
3 egg whites
1 teaspoon vanilla
1 cup almonds or 1 cup macadamia nuts

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.

COCONUT AND MARZIPAN MACAROONS

Coconut and Marzipan Macaroons image

These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.

Provided by nch

Categories Desserts Cookies Macaroon Recipes

Time 1h30m

Yield 65

Number Of Ingredients 8

Ingredients

5 large egg whites
18 ounces marzipan
2 cups confectioners' sugar, sifted, divided
2 cups dried unsweetened coconut
½ teaspoon lemon zest
2 tablespoons rum
½ cup white sugar
2 (3.5 ounce) packages dark chocolate, finely chopped

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 6.4 mg, Sugar 11.3 g

MACAROONS MADE WITH FRESH COCONUT

Macaroons Made With Fresh Coconut image

This simple recipe makes soft, not too sweet, delicious macaroons that are very easy to eat. The ingredients are all extra healthy too, incredible!

Provided by Ancel

Categories Drop Cookies

Time 32m

Yield 12 macaroons, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups freshly grated coconut, from the shell
1/3 cup soft brown sugar
2 tablespoons wholewheat flour
1 pinch salt
2 egg whites
1/2 teaspoon vanilla extract

Steps:

Mix the freshly grated coconut, sugar, flour and salt together.
Mix egg whites with vanilla - no need to beat, and add.
Drop heaped teaspoons of mix onto non stick pan.
Bake at 325 degrees for 22 - 24 minutes or until lightly browned.
Makes 9 - 12 macaroons.

Nutrition Facts : Calories 101.3, Fat 6.9, SaturatedFat 6.1, Sodium 28.4, Carbohydrate 9.5, Fiber 1.8, Sugar 6.7, Protein 1.5

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