Favourite Coconut Walnut Macaroons Recipes

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

MOCHA-WALNUT MACARONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

WALNUT COCONUT MACAROON COOKIES

Steps:

• Heat oven to 350ºF.
• Use pulsing action to process nuts in food processor until finely ground. Pulse in sugar and coconut until coconut is coarsely chopped. Pulse in egg whites and vanilla, just until combined.
• Shape tablespoons of dough into oval balls. Place, 2 inches apart, on parchment paper-covered baking sheets; flatten slightly.
• Bake 14 to 18 min. or until firm and bottoms are golden brown.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

FAVOURITE COCONUT WALNUT MACAROONS

Steps:

• In a food processor or blender, process coconut until finely chopped; set aside. In a mixing bowl, beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time; beat until smooth. Stir in nuts. Place dough in a pastry bag with a large star tip; pipe onto baking sheets covered with parchment paper or foil. Top with cherries. Bake at 350℉ (180℃) F for 15 to 20 minutes or until golden brown. Cool 5 minutes before removing to wire racks.

THE BEST COCONUT MACAROONS EVER!

Steps:

• Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour.
• Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
• In another bowl mix the coconut, condensed milk and vanilla extract. Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
• Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons.
• At one point you should have set your oven to 325 degrees Fahrenheit... Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky... The best way to try to avoid this is removing them while hey are hot.
• Optional Steps Follow.
• After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
• Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).