Pongaroons Macaroon Cookies Recipes

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CHOCOLATE MACAROONS II



Chocolate Macaroons II image

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

3 ounces cream cheese, softened
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
⅓ cup butter
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

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

COOKIES AND CREAM MACARONS RECIPE BY TASTY



Cookies and Cream Macarons Recipe by Tasty image

Here's what you need: egg whites, sugar, powdered sugar, superfine almond flour, chocolate cookie, dark cocoa powder, black food coloring, powdered sugar, butter, vanilla, milk, cookie and cream filling

Provided by Matthew Johnson

Categories     Desserts

Yield 10 servings

Number Of Ingredients 12

3 egg whites, room temperature
¼ cup sugar
1 ¼ cups powdered sugar
¾ cup superfine almond flour
¼ cup chocolate cookie, crushed
2 tablespoons dark cocoa powder
½ teaspoon black food coloring
2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
2 tablespoons milk
½ cup cookie and cream filling

Steps:

  • In a medium bowl, beat the egg whites until frothy.
  • Keep beating and slowly add sugar until stiff peaks form.
  • Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
  • Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
  • Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
  • Preheat oven to 285ºF (140ºC).
  • Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
  • Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to "glue" down the edges of the parchment paper so it stays put.
  • Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
  • While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
  • Transfer to a piping bag and set aside until ready to fill.
  • When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
  • Let rest for 10 minutes before filling.
  • To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
  • Macarons are best kept refrigerated until serving.
  • Enjoy!

Nutrition Facts : Calories 468 calories, Carbohydrate 54 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 48 grams

MACAROON SANDWICH COOKIES



Macaroon Sandwich Cookies image

What do you get when you cross a macaroon with a macaron? A cookie that is truly magnifique! Give the traditional Passover dessert a French accent by sandwiching preserves between two crisp, chewy coconut cookies. Choose tart fruit spreads-we used mango, raspberry, and apricot-to balance the macaroons' sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes about 45

Number Of Ingredients 5

2 large egg whites
3 tablespoons sugar
Pinch of kosher salt
8 ounces sweetened flaked coconut
1/2 cup jam

Steps:

  • Preheat oven to 350 degrees.
  • Whisk together egg whites, sugar, and salt until frothy. Stir in coconut until moist. Drop teaspoon-size mounds onto parchment-lined baking sheets; flatten with a fork.
  • Bake until golden, 13 to 15 minutes. Let cool completely.
  • Spread 1/2 teaspoon jam onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.

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

MACAROON COOKIES



Macaroon Cookies image

"My family loves these delicious cookies on special occasions," says field editor Marcia Hostetter, Canton, New York.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-1/2 dozen.

Number Of Ingredients 3

5-1/3 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine all ingredients. Drop 2 in. apart onto greased baking sheets., Bake at 350° for 10-12 minutes or until lightly browned. With a spatula dipped in water, immediately remove to wire racks to cool.

Nutrition Facts : Calories 151 calories, Fat 8g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 72mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

PONGAROONS MACAROON COOKIES RECIPE



Pongaroons Macaroon Cookies Recipe image

Passover cookies. From Busy Cooks, @about.com Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)

Provided by Nana Lee

Categories     Drop Cookies

Time 38m

Yield 2 doz

Number Of Ingredients 5

1 lb sweetened flaked coconut
1 1/4 cups sweetened condensed milk (not evaporated milk)
1 1/2 tablespoons almond extract or 1 1/2 tablespoons Grand Marnier
2 large egg whites
1 pinch salt

Steps:

  • Preheat the oven to 350ºF.
  • Line a cookie sheet with parchment paper.
  • Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
  • Whisk the egg whites and salt until soft peaks form.
  • Fold the egg whites into coconut mixture.
  • Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
  • Place about 1 inch apart on the parchment-lined cookie sheet.
  • THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
  • Do not squeeze the batter.
  • If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
  • Bake the macaroons until golden brown, 18 to 20 minutes.
  • Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.

Nutrition Facts : Calories 1796.4, Fat 97.3, SaturatedFat 81.9, Cholesterol 65, Sodium 970.8, Carbohydrate 213.7, Fiber 10.2, Sugar 203.5, Protein 25.3

ALMOND MACAROON COOKIES



Almond Macaroon Cookies image

These almond macaroons are light and airy -- perfect for teatime or dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of fine salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Line a baking sheet with parchment paper, and set aside. Place almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until mixture looks crumbly, about 3 minutes. Add egg white and vanilla. Continue beating until mixture is smooth and thick, about 3 minutes more.
  • Drop 12 even tablespoons of batter about 2 inches apart on lined baking sheet; place 2 almond slices on each mound of dough. Bake cookies, rotating baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Just before serving, lightly dust confectioners' sugar over cookies.

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Top Asked Questions

What is the best way to make macaroon cookies?
Coconut Macaroon Cookies are slightly crisp on the outside with chewy coconut on the inside. Perfect for parties, dessert, or just a quick treat! Preheat oven to 325 degrees. In a large bowl or mixer, beat egg whites, sugar, vanilla, and almond extract.
How to bake chocolate coconut macaroons?
Drop by rounded tablespoons onto the prepared cookie sheets, leaving about 1/2 to 1 inch of space between the cookies. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set. Remove the chocolate coconut macaroons from the cookie sheets to a wire rack to cool completely. Enjoy.
What are no bake chocolate macaroons made of?
No-bake chocolate macaroons made with coconut, oats, and cocoa powder. Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck.
What makes macaroons light and foamy?
Beaten egg whites make these macaroons light and foamy. An award-winning recipe that is simple and full of coconut deliciousness. No-bake chocolate macaroons made with coconut, oats, and cocoa powder. Even first-time cookie makers can pull off super moist, tender, chewy macaroons.

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