First Place Coconut Macaroons Recipes

COCONUT MACAROONS III



Coconut Macaroons III image

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Recipe From allrecipes.com

Provided by Kristil Kimbro Lyle

Categories     Desserts     Cookies     Macaroon Recipes

Time 25m

Yield 12

Number Of Ingredients 5

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Calories286.9 calories
Carbohydrate40.7 g
Cholesterol11.1 mg
Fat12.4 g
Fiber3.5 g
Protein4.4 g
SaturatedFat10.8 g
Sodium186.8 mg
Sugar30.3 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  • In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  • Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

HOMEMADE COCONUT MACAROONS



Homemade Coconut Macaroons image

Chewy, simple and oh, so good, these coconut macaroons are perfect for bake sales. -Sabrina Shafer, Minooka, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
Calories 110 calories
Fat6g fat (5g saturated fat)
Cholesterol4mg cholesterol
Sodium65mg sodium
Carbohydrate14g carbohydrate (11g sugars
Fiber1g fiber)
Protein2g protein.

Steps:

  • Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). , Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake 15-20 minutes or until golden brown. Remove to wire racks.

EASY COCONUT MACAROONS



Easy Coconut Macaroons image

Sweet chewy macaroons with a chocolate topping.

Recipe From allrecipes.com

Provided by SUSE

Categories     Desserts     Cookies     Macaroon Recipes

Time 20m

Yield 12

Number Of Ingredients 6

1 cup flaked coconut
½ cup white sugar
1 tablespoon cornstarch
1 egg, beaten
1 pinch salt
2 (1 ounce) squares semisweet chocolate, melted
Calories92.2 calories
Carbohydrate14.8 g
Cholesterol15.5 mg
Fat3.6 g
Fiber0.9 g
Protein1.1 g
SaturatedFat2.6 g
Sodium23.5 mg
Sugar13 g

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets and lightly dust with cornstarch.
  • In a medium bowl, stir together the coconut, sugar and cornstarch. Add the egg and salt, mix until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 13 to 15 minutes in the preheated oven, until golden brown. When cool, drizzle with melted chocolate.

PHILADELPHIA MACAROON CHEESECAKE



PHILADELPHIA Macaroon Cheesecake image

Coconut macaroon cookie crumbs form the crust of this luscious strawberry-topped cheesecake that's ready to bake in only 15 minutes.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 16 servings.

Number Of Ingredients 7

2 cups soft coconut macaroon cookie crumbs (about 8 cookies, crumbled)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups sliced strawberries
Calories320
Fat24 g
SaturatedFat14 g
TransFat0.5 g
Cholesterol110 mg
Sodium220 mg
Carbohydrate0 g
Fiber0.8134 g
Sugar0 g
Protein5 g

Steps:

  • Heat oven to 350°F.
  • Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs,1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
  • Refrigerate 4 hours. Top with strawberries just before serving.

PERFECT COCONUT MACAROONS



Perfect Coconut Macaroons image

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Recipe From allrecipes.com

Provided by circoit

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips
Calories178.2 calories
Carbohydrate23.2 g
Fat9.8 g
Fiber2.9 g
Protein1.9 g
SaturatedFat8 g
Sodium72.7 mg
Sugar18.5 g

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.

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 32 cookies.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract
Calories 83 calories
Fat3g fat (2g saturated fat)
Cholesterol2mg cholesterol
Sodium41mg sodium
Carbohydrate13g carbohydrate (11g sugars
Fiber0 fiber)
Protein1g protein. Diabetic Exchanges

Steps:

  • In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
Calories 54 calories
Fat2g fat (2g saturated fat)
Cholesterol0 cholesterol
Sodium41mg sodium
Carbohydrate8g carbohydrate (7g sugars
Fiber0 fiber)
Protein1g protein. Diabetic Exchanges

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.

COCONUT MACAROONS



Coconut Macaroons image

This delicious recipe for traditional coconut macaroons is easy to make.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 5

3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
  • Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
  • Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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