Macaroons Iii Recipes

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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

FRENCH MACARONS



French Macarons image

This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!

Provided by Food Network Kitchen

Time 2h30m

Yield 36 servings

Number Of Ingredients 9

1 3/4 cups confectioners' sugar
1 cup almond flour
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops gel food coloring (see below)
1/2 teaspoon vanilla, almond or mint extract
Assorted fillings (see below)

Steps:

  • Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
  • Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
  • Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
  • Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
  • Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
  • Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
  • Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
  • Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
  • Almond-Raspberry:
  • Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
  • Mint-White Chocolate:
  • Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
  • Blueberry Cheesecake:
  • Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
  • Lavender-Honey:
  • Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
  • Pineapple:
  • Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

MACAROONS III



Macaroons III image

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

1 (14 ounce) package flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

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

BASIC COCONUT MACAROONS



Basic Coconut Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 5

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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

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

HOW TO MAKE MACARONS RECIPE BY TASTY



How To Make Macarons Recipe by Tasty image

It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.

Provided by Jody Tixier

Categories     Bakery Goods

Time 1h50m

Yield 30 macarons

Number Of Ingredients 11

1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring
1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream

Steps:

  • Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  • In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  • Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  • Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  • Transfer the macaron batter into a piping bag fitted with a round tip.
  • Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  • Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  • Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  • Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  • Preheat the oven to 300˚F (150˚C).
  • Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
  • Transfer the macarons to a wire rack to cool completely before filling.
  • Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  • Transfer the buttercream to a piping bag fitted with a round tip.
  • Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  • Place in an airtight container for 24 hours to "bloom".
  • Enjoy!

Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams

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

Tasty macaroons are a great treat and can also be an elegant gift when placed in a container.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 90

Number Of Ingredients 5

2 large egg whites
Pinch of salt
1 fourteen-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2 fourteen-ounce bags shredded sweetened coconut

Steps:

  • Heat oven to 300 degrees. In a medium bowl, whisk the egg whites and salt until frothy, about 2 minutes. Add condensed milk and vanilla to egg-white mixture, and blend. Using a rubber spatula, fold in the coconut until well combined.
  • Line two baking sheets with parchment paper or Silpats (French nonstick baking mats). Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
  • Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.

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Top Asked Questions

How to make the perfect macaroons?
Combine flour, coconut, and salt in a large bowl. Add milk and vanilla and stir them in using your hands until the mixture is well-blended. Take an ice cream scoop and use it to drop the dough on the baking sheets. Make sure the macaroons are about a golf ball size.
How long to bake macaroons in oven?
At this stage, sprinkle with desiccated coconut if you want. Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
What are 5-star coconut macaroons?
In this video, you’ll see how to make 5-star coconut macaroons. So incredibly quick and easy to make, they’re a great go-to cookie for Christmas cookie exchanges or last-minute holiday parties. They bake up golden brown on top with a chewy, soft inside.
What are macarons made of?
Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with.

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