MACAROONS III
Simple soft, chewy recipe. You can add a lot of things or... nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!
Provided by Gayle Marie Larson
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 60
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 7 g, Cholesterol 2.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 26.9 mg, Sugar 6 g
CHOCOLATE MACAROONS II
A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.
Provided by Linda Eurich
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
- To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
- Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
- Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
- Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g
FROZEN LIME-MACAROON CHEESECAKE
Make and share this Frozen Lime-Macaroon Cheesecake recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix cookie crumbs and butter thoroughly. Press mixture firmly on bottom of ungreased 8 or 9 inch springform pan. Refrigerate while preparing filling.
- Mix sugar and cornstarch in 1 1/2 quart saucepan. Stir in water, lime peel and lime juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir about 1/4 cup of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Heat to boiling. Boil and stir 1 minute; remove from heat. Stir in cream cheese and food coloring until cream cheese is melted and mixture is smooth. Press plastic wrap directly on surface of mixture. Refrigerate about 30 minutes or until cool.
- Beat whipping cream in chilled small bowl until soft peaks form. Fold whipped cream into lime mixture; pour over crust. Cover and freeze 4 to 6 hours or until firm. Run metal spatula along side of cheesecake to loosen; remove side of pan.
- Let stand 15 minutes at room temperature before cutting.
Nutrition Facts : Calories 338.5, Fat 25.6, SaturatedFat 15.9, Cholesterol 116.2, Sodium 173.6, Carbohydrate 24.5, Fiber 0.1, Sugar 20.2, Protein 4.2
FROZEN ALMOND-CREAM DESSERTS
These little, frozen cheesecakes are a surefire crowd-pleaser, particularly when served with the peach puree. They're even great when made with a sugar substitute. -Eva Wright of Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm. , Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.
Nutrition Facts : Calories 170 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
MACAROON ICE CREAM TORTE
My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.
Nutrition Facts : Calories 341 calories, Fat 20g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 110mg sodium, Carbohydrate 37g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
LAYERED SHERBET DESSERT
Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! -Kathryn Dunn, Axton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Nutrition Facts : Calories 387 calories, Fat 26g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 38mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 4g fiber), Protein 3g protein.
FROZEN COCONUT DESSERT
A crunchy coconut and macadamia nut garnish pairs well with this cool and creamy dessert. -Charlotte Mallet-Prevost, Frederick, Maryland
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water and sugar to a boil. Cook, uncovered, for 5 minutes. Cool. Stir in 2 cups coconut and vanilla. In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into serving dishes. Cover and freeze overnight. , Remove from the freezer 45 minutes before serving. Toast the remaining coconut; sprinkle over dessert. Top with macadamia nuts.
Nutrition Facts : Calories 447 calories, Fat 36g fat (23g saturated fat), Cholesterol 82mg cholesterol, Sodium 108mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.
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