Macaroon Muffins Recipes

COCOA MACAROON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened. , Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CHOCOLATE MACAROON MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Filling: Combine all ingredients, mixing well.
• Muffins: Combine dry ingredients in a large bowl.
• Make a well in center.
• Combine egg, milk and oil and pour into well.
• Stir until dry ingredients are just moistened.
• Spoon batter into greased or paper lined muffin tins, filling 1/3 full.
• Spoon 2 tsp of filling into center of each muffin cup.
• Spoon remaining batter over tops, filling each until they are 2/3 full.
• Bake for 20 minutes.
• Serve warm.

CHOCOLATE MACAROON MUFFINS

Steps:

• In a bowl, combine flour, sugar, cocoa, baking powder, salt and chocolate chips.
• Combine milk, egg and oil; mix well.
• Stir into dry ingredients just until moistened.
• Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.
• Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread).
• Top with remaining batter.
• Sprinkle with remaining coconut.
• Bake at 400 degrees for 20-22 minutes or until muffins test done.
• Cool for 5 minutes before removing from pan to a wire rack.

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.

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.

COCONUT AND MARZIPAN MACAROONS

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.