First Place Coconut Macaroons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT MACAROONS



Coconut Macaroons image

Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.

Provided by Jennifer Segal

Categories     Desserts

Time 45m

Yield 26 macaroons

Number Of Ingredients 6

1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
⅞ cup sweetened condensed milk (see note below on measurement)
1 teaspoon vanilla extract
2 large eggs whites
¼ teaspoon salt
4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Steps:

  • Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  • In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  • In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  • Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  • If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
  • Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
  • Note: ⅞ cup = ¾ cup plus 2 tablespoons
  • Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  • Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 macaroon (nutritional data includes optional chocolate), Calories 134, Fat 8 g, Carbohydrate 16 g, Protein 2 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 81 mg, Cholesterol 4 mg

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.

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

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.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g

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

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

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.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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.

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

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.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

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.

COCONUT MACAROONS



Coconut Macaroons image

Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under 20 minutes. Feel free to dip cooled macaroons in melted semi-sweet chocolate, and chill until it hardens.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 5

3/4 cup sugar
2 1/2 cups shredded unsweetened coconut
3 to 4 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, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
  • Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
  • Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

COCONUT MACAROONS



Coconut macaroons image

Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea

Provided by Liberty Mendez

Time 45m

Yield Makes 10-12

Number Of Ingredients 5

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

Steps:

  • Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
  • Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
  • Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium

COCONUT MACAROONS



Coconut Macaroons image

If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.

Provided by Susan Spungen

Categories     cookies and bars, dessert

Time 40m

Yield About 18 macaroons

Number Of Ingredients 10

3 large egg whites
1/4 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
1 tablespoon plus 1/2 teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean (see Tips)
1 1/2 cups/128 grams sweetened flaked coconut (see Tips)
1 1/2 cups/128 grams shredded unsweetened coconut
2 tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
4 ounces/113.5 grams bittersweet chocolate, chopped
Flaky salt, for sprinkling (optional)

Steps:

  • Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
  • Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
  • Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
  • Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
  • Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

More about "first place coconut macaroons recipes"

FIRST-PLACE COCONUT MACAROONS RECIPE: HOW TO MAKE IT
2020-09-05 Directions. Preheat oven to 325°. 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 until golden brown, 18-20 minutes. Cool on a wire rack.
From preprod.tasteofhome.com
Category Desserts
Calories 54 per serving
Total Time 30 mins


BEST COCONUT MACAROONS RECIPE - HOW TO MAKE COCONUT …
2021-02-11 Add coconut and mix well to coat. Refrigerate 1½ hours, stirring twice. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Drop mixture by packed heaping tablespoons onto prepared ...
From goodhousekeeping.com


FIRST-PLACE COCONUT MACAROONS | RECIPE | COCONUT MACAROONS EASY ...
This recipe earned its contributor a first-place ribbon at her county fair. Oct 22, 2018 - These coconut macaroons are chewy and delicious. This recipe earned its contributor a first-place ribbon at her county fair. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com.au


COCONUT MACAROONS (CLASSIC VERSION) - JOYOFBAKING.COM - YOUTUBE
Recipe here: http://www.joyofbaking.com/CoconutMacaroons.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coconut Macaroons. Although many...
From youtube.com


FIRST-PLACE COCONUT MACAROONS [VIDEO] | RECIPE [VIDEO] | COCONUT ...
This recipe earned its contributor a first-place ribbon at her county fair. Apr 16, 2019 - These coconut macaroons are chewy and delicious. This recipe earned its contributor a first-place ribbon at her county fair. Pinterest. Today. Explore . When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can …
From pinterest.com.au


FIRST-PLACE COCONUT MACAROONS
Ingredients. 1-1/3 cups sweetened shredded coconut; 1/3 cup sugar; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 2 large egg whites; 1/2 teaspoon vanilla extract
From groups.io


FIRST-PLACE COCONUT MACAROONS RECIPE: HOW TO MAKE IT
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.
From stage.tasteofhome.com


COCONUT MACAROONS - HAPPY TUMMY RECIPES
2020-05-20 Preheat oven to 350 °F (175 °C). In a mixing bowl, cream butter and sugar on low speed using a hand mixer. Beat until well incorporated and fluffy. Put eggs one at a time and beat well after each addition. Add the condensed milk and …
From happytummyrecipes.com


COCONUT MACAROONS - SANDRA VALVASSORI
2021-06-18 Instructions. In a large mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla, and stir until evenly moistened. Set aside for 15 minutes to allow the coconut to to soak up the condensed milk. Meanwhile, preheat oven to 350ºF and line two baking sheets with parchment paper.
From sandravalvassori.com


5-INGREDIENT CHEWY COCONUT MACAROONS - INSANELY GOOD
2021-02-20 Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a Silpat® baking sheet and set aside. Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until ...
From insanelygoodrecipes.com


COCONUT MACAROON COOKIES | THE COCONUT MAMA
2022-04-13 Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. Mix the coconut, sweetened condensed coconut milk, and vanilla extract in a medium bowl. Set aside. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
From thecoconutmama.com


COCONUT MACAROONS RECIPE - THE GIRL WHO ATE EVERYTHING
2022-03-20 Preheat oven to 325 degrees F and line a baking sheet with parchment paper. In a medium bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well. Drop tablespoon sized portions of the coconut mixture onto parchment lined baking sheets. Bake at 325° for 18-20 minutes or until golden brown.
From the-girl-who-ate-everything.com


COCONUT MACAROONS RECIPE - COOKIE AND KATE
2021-12-08 Instructions. Preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the macaroons from sticking to the pan. In a medium mixing bowl, combine the coconut, sugar, and cinnamon, and stir to combine. Set aside.
From cookieandkate.com


COCONUT MACAROONS - EASY COCONUT MACAROON RECIPE - TASHA'S …
2021-02-13 Whisk until frothy. Stir in the shredded and desiccated coconut and condensed milk. Using wet hands, divide the mixture into equal-sized pieces and shape each portion into a ball. Place on the baking tray and bake for 18-20 minutes until the cookies are a bit firm to touch and light golden brown.
From tashasartisanfoods.com


3 INGREDIENT COCONUT MACAROONS RECIPE - GEMMA'S BIGGER BOLDER …
2018-03-02 Instructions. Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper or a Silpat Mat. In a medium bowl combine the coconut and sweetened condensed milk. . Mix with a spoon until the coconut and milk are completely mixed, the mixture will be very sticky but not too wet.
From biggerbolderbaking.com


THE BEST COCONUT MACAROONS - EASY AND DELICIOUS! - MOM ON …
2019-04-01 Remove from heat. In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for 20 minutes. Preheat oven to 350 degrees. In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick. Gently fold in the coconut mixture.
From momontimeout.com


FIRST-PLACE COCONUT MACAROONS | RECIPE - PINTEREST
This recipe earned its contributor a first-place ribbon at her county fair. Sep 19, 2019 - These coconut macaroons are chewy and delicious. This recipe earned its contributor a first-place ribbon at her county fair. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.ca


COCONUT MACAROONS - SIMPLE JOY
2020-12-06 Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a large bowl stir together the flour, coconut and salt. Mix in the vanilla, almond extract, and sweetened condensed milk. Using a small cookie scoop, scoop the cookies out …
From simplejoy.com


FIRST-PLACE COCONUT MACAROONS | RECIPE | COCONUT MACAROONS …
These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin
From pinterest.com


COCONUT MACAROONS RECIPE - ADD A PINCH - THE BEST MACAROONS!
2021-12-14 Instructions. Preheat oven to 325º F. Line two baking sheets with parchment paper and set aside. Add coconut, condensed milk, and vanilla extract to a large mixing bowl. In a separate mixing bowl, beat egg whites and the salt with an electric mixer until stiff peaks form. Fold the beaten egg whites into the coconut mixture using a rubber scraper.
From addapinch.com


TASTE OF HOME - FIRST-PLACE COCONUT MACAROONS | FACEBOOK
2020-04-06 Get the recipe for First-Place Coconut Macaroons: https://trib.al/1sc9078. Related Videos. 2:08. Toddler Complains About Missing Cheese and Lettuce From His Burger. Taste of Home. 383K views · January 6. 1:27. Spaghetti Pie Casserole. Taste of Home. 1.3M views · December 22, 2021. 0:28. Two Cats Wearing Mandarin Cake Hats Ring Bells for Treats . …
From facebook.com


COCONUT MACAROONS RECIPE - IF YOU GIVE A BLONDE A KITCHEN
2015-04-04 Whisk together cream of coconut, egg whites, light corn syrup, vanilla and salt. Set aside. In a large bowl combine unsweetened and sweetened coconut. Pour wet ingredients over coconut. Stir until evenly moistened. Scoop tablespoons of dough and place on baking sheet. Bake at 350 F for 15 minutes.
From ifyougiveablondeakitchen.com


COCONUT MACAROONS - DOWNSHIFTOLOGY
2020-10-28 Create the mixture. First, preheat your oven to 325F. In a heat proof bowl, add the egg whites, honey, vanilla extract, and salt. Then fill a saucepan with 1-2 inches of simmering water, and place the bowl on top. Stir the mixture for about 5 minutes until it warms up and becomes frothy. In goes the coconut.
From downshiftology.com


OUR BAKERY'S COCONUT MACAROONS - KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment. To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated. Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space ...
From kingarthurbaking.com


COCONUT MACAROONS - 365 DAYS OF BAKING AND MORE
2015-03-10 Instructions. Place the oven racks in the upper and lower thirds of the oven. Preheat oven to 325 degrees F. Prepare two baking sheets by lining them with parchment paper. Mix the shredded coconut, sweetened condensed milk and vanilla in a medium bowl. In the bowl of an electric mixer fitted with the whisk, beat the egg whites until stiff peaks ...
From 365daysofbakingandmore.com


3 INGREDIENT COCONUT MACAROONS - LIVING SWEET MOMENTS
2016-04-15 These 3 ingredient coconut macaroons cookies are gluten-free, easy to make and delicious. The perfect dessert for Passover or any other Holiday. Yummy! These coconut macaroons are the easiest cookies you will ever make. They are crunchy on the outside, chewy on the inside, and super delicious. You can add some melted chocolate on top or bottom ...
From livingsweetmoments.com


FIRST-PLACE COCONUT MACAROONS RECIPE | TASTE OF HOME
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
From mastercook.com


CHEWY COCONUT MACAROONS - ONLY 5 INGREDIENTS! - THREE MEALS
2020-06-12 Instructions. Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a non-stick baking sheet and set aside. Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a ...
From meatandthreemeals.com


COCONUT MACAROONS - SUGAR SPUN RUN
2021-12-06 Chocolate. Melt chocolate in a microwave-safe bowl in 20-second intervals (stirring in between) until completely smooth and melted. Drizzle melted chocolate over cooled macaroons or dip the bottoms in chocolate and transfer to a wax paper lined baking sheet to allow chocolate to solidify before enjoying.
From sugarspunrun.com


COCONUT MACAROONS RECIPE | LEITE'S CULINARIA
2019-04-02 Directions. Position an oven rack in the center position and preheat the oven to 350˚F (176˚C). Line 2 baking sheets with parchment paper. In a large bowl, toss the coconut and sugar until thoroughly combined. Add the egg whites and almond extract and mix by hand until the coconut is completely moistened.
From leitesculinaria.com


COCONUT MACAROONS - IMMACULATE BITES
2019-03-08 Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla and almond extract. Set aside. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
From africanbites.com


COCONUT MACAROONS RECIPE [VIDEO] - DINNER, THEN DESSERT
2022-03-02 Preheat oven to 350 degrees. In a large mixing bowl, mix the extracts in with the condensed milk. Add the flour, coconut flakes, and salt and mix until well combined. Cover and refrigerate for one hour. Use an ice cream scoop to scoop 18 macaroons onto parchment paper and bake in a preheated oven for 15 minutes.
From dinnerthendessert.com


COCONUT MACAROONS - PREPPY KITCHEN
2022-02-06 Preheat the oven to 325F. Line two rimmed baking sheets with parchment paper. In a large bowl, stir together the coconut, condensed milk, vanilla, and salt. In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Fold the egg whites into the coconut mixture.
From preppykitchen.com


COCONUT MACAROONS RECIPE (3 INGREDIENTS ONLY) - SOUTHERN PLATE
Instructions. Preheat oven to 350. Line a baking sheet with aluminum foil and spray the foil with cooking spray. In a medium bowl, place all ingredients. Stir together by hand until well combined. Form the coconut mixture into one-inch balls and place them on the prepared baking sheet.
From southernplate.com


3 INGREDIENT COCONUT MACAROONS - GIVE RECIPE
2014-11-19 Preheat oven to 325F (160C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
From giverecipe.com


CHOCOLATE COCONUT MACAROONS (ONLY 6 INGREDIENTS) - NAMELY MARLY
2021-02-16 Combine the macaroon ingredients in a bowl and stir well to combine. Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture. Mix together chocolate chips and 1 tablespoon of coconut oil in a microwave-safe dish and heat for 30 seconds, set aside for a minute, and then stir until creamy.
From namelymarly.com


COCONUT MACAROONS - COOKING CLASSY
2021-12-08 Pour coconut into a large mixing bowl. Break up any clumps with your fingertips. Evenly sprinkle flour, sugar and salt over coconut then toss to coat. Pour in egg whites, then drizzle the extract over the egg whites and toss well with a silicone spatula to coat mixture evenly. Cover bowl and chill 30 minutes in the refrigerator.
From cookingclassy.com


Related Search