Polka Dot Macaroons Recipes

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POLKA-DOT MACAROONS



Polka-Dot Macaroons image

Macaroons studded with M&M's are easy to mix up in a hurry. That's good, because believe me, they never last long. -Janice Lass, Dorr, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 4

5 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1-1/2 cups M&M's minis

Steps:

  • Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's., Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 99 calories, Fat 5g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

POLKA DOT MACAROONS



Polka Dot Macaroons image

Make and share this Polka Dot Macaroons recipe from Food.com.

Provided by Bella Rachelle

Categories     Drop Cookies

Time 18m

Yield 5 dozen, 15 serving(s)

Number Of Ingredients 4

1 (14 ounce) bag shredded coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup all-purpose flour
1 3/4 cups miniature M&M baking bits

Steps:

  • Preheat oven to 350°F.
  • Grease cookie sheets; set aside.
  • In a large bowl combine coconut, milk, and flour until well blended. Stir in baking chips. Drop by rounded tablespoons about 2 inches apart.
  • Bake 8 to 10 minutes or until edged are golden. Cool completely on wire racks.
  • Store in tightly covered container.

Nutrition Facts : Calories 233.7, Fat 11.8, SaturatedFat 9.8, Cholesterol 9, Sodium 103.6, Carbohydrate 30.3, Fiber 1.3, Sugar 25.9, Protein 3.3

OLD-FASHIONED MACAROONS



Old-Fashioned Macaroons image

Provided by Food Network

Categories     dessert

Time 45m

Yield Approximately 20 macaroons

Number Of Ingredients 4

1 1/2 cup almond paste
2 cups sugar, plus extra for sprinkling
4 to 5 large egg whites
1/4 cup water

Steps:

  • Preheat the oven to 375 degrees F. Place the almond paste and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until the almond paste is softened and the sugar well-incorporated, about 5 minutes.
  • Add the egg whites a little bit at a time, incorporating fully after each addition. Egg whites are difficult to pour in small amounts, so hold a rubber spatula against the rim of the bowl, and use it to "cut" the egg whites as they are poured. If you add the egg whites all at once, the mixture will be lumpy, because the difference in consistency between the egg whites and the almond paste mixture is too great. Using a rubber spatula, scrape down the sides of the bowl as needed. You may or may not need all of the egg whites depending on the moistness and age of the almond paste. Stop mixing when the mixture reaches a consistency soft enough to pipe (similar to toothpaste).
  • Place the batter in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto a parchment-lined sheet pan. It will be easier if you hold the pastry bag at a slight angle and allow the tip to touch the parchment as you start to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. Space the macaroons about 1-inch apart to allow for spreading and pipe carefully. The macaroons will look nicest when sandwiched together if they are all the same size.
  • Immediately before placing them in the oven, liberally sprinkle granulated sugar over the macaroons. This will give them a nice crust that will keep the inside moist and chewy. Bake until golden brown, 8 to 10 minutes. The top of each macaroon should be very finely cracked, a characteristic for which they are known. If over-baked, the macaroons will be dry and crunchy.
  • Remove the sheet pan from the oven and immediately pour the water onto the sheet pan under the parchment paper. Be careful! If you get any water on the macaroons, they will be soggy. You will need to tilt the baking sheet to spread the water evenly. Let it sit for 2 minutes. The water will loosen the macaroons from the paper. Remove the macaroons from the paper two at a time and stick them together, matching the flat sides. Do not put them back on the hot, wet baking sheet or they will become soggy.
  • The macaroons can be stored in an airtight container at room temperature for up to three days or well wrapped in the freezer for up to one week. Unwrap them before bringing back to room temperature, or the condensation will make them soggy.

MACAROONS I



Macaroons I image

Easy to make, elegant and classy.

Provided by Veronica

Categories     Desserts     Cookies     Macaroon Recipes

Yield 24

Number Of Ingredients 6

½ pound almond paste
1 cup white sugar
3 egg whites
⅛ teaspoon salt
2 tablespoons cake flour
⅓ cup confectioners' sugar

Steps:

  • Cover cookie sheets with parchment paper or aluminum foil.
  • In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
  • Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
  • Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

Nutrition Facts : Calories 86.6 calories, Carbohydrate 15.1 g, Fat 2.6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 19.9 mg, Sugar 10 g

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