Salted Black Bottom Coconut Almond Macaroons Recipes

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SALTED CARAMEL COCONUT MACAROONS



Salted Caramel Coconut Macaroons image

Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.

Provided by thehungryscientist

Categories     Desserts     Cookies     Macaroon Recipes

Time 40m

Yield 24

Number Of Ingredients 7

5 ½ cups sweetened flaked coconut
⅔ cup all-purpose flour
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
½ cup caramel ice cream topping
½ tablespoon Sea Salt, gray

Steps:

  • Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
  • Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
  • Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
  • Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.8 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 227 mg, Sugar 15.2 g

JUMBO BLACK BOTTOM COCONUT MACAROONS



Jumbo Black Bottom Coconut Macaroons image

I found this on our local tv station web site. I love macaroons, and this recipe is amazing. Moist on the inside, crispy on the outside, and dipped in chocolate! YUM!

Provided by KelBel

Categories     Dessert

Time 42m

Yield 9 serving(s)

Number Of Ingredients 10

7 ounces shredded sweetened coconut
1/2 cup sweetened condensed milk
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 large egg white
1 pinch cream of tartar
1 tablespoon sugar
9 ounces semisweet chocolate, chopped
1 tablespoon canola oil or 1 tablespoon corn oil

Steps:

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and butter the paper.
  • In a large bowl, use a fork to stir the coconut, condensed milk, salt, vanilla, and almond extract to blend them together. Set aside.
  • In a clean medium bowl, use a whisk or electric hand mixer to beat the egg white and cream of tartar on low speed until foamy and the cream of tartar dissolves. Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form. Whisk or use the mixer to beat in the sugar. Use a rubber spatula to fold half of the whipped egg white into the coconut mixture, then fold in the remaining white. Using an ice cream scoop with a 1/4 cup capacity or a 1/4 cup measuring cup, scoop mounds of the coconut batter onto the prepared baking sheet, spacing the macaroons two inches apart.
  • Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes. Slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
  • Make the chocolate coating. In a heatproof container or top of a double boiler, put the chocolate and oil. Place it over, but not touching, a saucepan of barely simmering water. Stir over the hot water until the chocolate melts and is smooth. Remove from over the water and let it cool and thicken slightly, about 10 minutes. Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place each cookie, chocolate bottom facing up or on its side on a wire rack. You will have some chocolate coating leftover for another use or to pour over ice cream. Let the macaroons sit until the chocolate coating is firm, about 1 hour. To speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes.
  • Serve cold or at room temperature. Store in the refrigerator in a covered container for up to 5 days.

Nutrition Facts : Calories 324.4, Fat 24.4, SaturatedFat 16.3, Cholesterol 5.8, Sodium 130, Carbohydrate 30.9, Fiber 7, Sugar 19.2, Protein 6.2

ALMOND-COCONUT MACAROONS



Almond-Coconut Macaroons image

These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 8

Number Of Ingredients 6

1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds, chopped
1/2 teaspoon pure vanilla extract
Pinch of coarse salt

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
  • Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.

COCONUT-ALMOND MACAROONS



Coconut-Almond Macaroons image

A chewy coconutty macaroon, with added almond! This recipe arose when I found myself with five spare egg whites, after using the yolks to make ice cream. I thought I would make the children some coconut macaroons, but half-way through the recipe I found that I didn't have enough coconut. On the other hand, the kitchen seemed to be bursting with an over-supply of ground almonds, so I threw in a generous couple of handfuls. Please note that the proportion of coconut and almonds is a matter of taste, and that both may vary according to the size of your egg whites. The eggs I used were quite small.

Provided by Syrinx

Categories     Dessert

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

5 egg whites
1 pinch salt
1 cup sugar (or more if you like things very sweet)
1/2 teaspoon vanilla extract
1 1/2 cups desiccated coconut (or more or less, according to the size of your eggs)
1 1/2 cups ground almonds (or more or less, according to the size of your eggs)
12 glace red cherries

Steps:

  • Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
  • Beat the egg whites with the pinch of salt until they form soft peaks.
  • Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
  • Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
  • Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
  • Peel off the paper, and enjoy!

Nutrition Facts : Calories 92.3, Fat 4.5, SaturatedFat 1.6, Sodium 29.8, Carbohydrate 11.8, Fiber 0.9, Sugar 10.7, Protein 2.2

VEGAN ALMOND MACAROONS



Vegan Almond Macaroons image

One of my favorite recipes from my first book, Flour, is a chewy, addictive almond macaroon sandwich cookie. I adore almonds (I always have a handful in my pocket, much to Christopher's chagrin when I forget to take them out when doing laundry), and this recipe came from my former boss and mentor, Chef Jamie. It was a very popular offering at Flour for many years, and I never thought to mess with it until I learned about aquafaba. Aquafaba is the cooking liquid from chickpeas--that thick, viscous water you drain out of the can. For reasons I still don't quite understand, this liquid acts like egg whites in many recipes. There are Facebook groups devoted to aquafaba. It's amazing! We switched out the egg whites for aquafaba in our almond macaroon recipe and it tastes exactly the same...and now it is vegan. I didn't think these cookies could get better, but they did. The batter needs to rest for at least 4 hours (even better, overnight), so plan accordingly when making these chewy treats.

Provided by Joanne Chang

Categories     dessert

Time 5h

Yield About 15 cookies

Number Of Ingredients 5

2 1/2 cups (250 grams) sliced skin-on almonds, for the dough, plus about 1/2 cup (50 grams) for garnish
1 cup (200 grams) sugar
1/3 cup (80 grams) aquafaba (liquid from a can of no-salt-added chickpeas, or homemade)
3/4 teaspoon pure almond extract
1/4 teaspoon kosher salt

Steps:

  • Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
  • When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
  • Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.

BLACK-BOTTOM COCONUT BARS



Black-Bottom Coconut Bars image

Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 24

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour (spooned and leveled)
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour, (spooned and leveled)
1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Steps:

  • For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
  • Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
  • Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
  • For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
  • Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
  • Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.

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