So Easy Angel Macaroons Recipes

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ANGEL MACAROONS



Angel Macaroons image

These light and airy macaroons are easy to make from angel food cake mix. Coconut and just a hint of almond flavor make them delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 9

1 box Betty Crocker™ white angel food cake mix
1/2 cup water
1 teaspoon almond extract
1 package (7 oz) flaked coconut (2 cups)
1 tablespoon unsweetened baking cocoa
4 teaspoons butter or margarine
4 teaspoons unsweetened baking cocoa
4 teaspoons water
2/3 cup powdered sugar

Steps:

  • Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
  • Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
  • Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
  • Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
  • In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.

Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g

ANGEL MACAROONS



Angel Macaroons image

These chewy coconut cookies start with a boxed angel food cake mix. -Renee Schwebach, Dumont, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 4

1 package (16 ounces) angel food cake mix
1/2 cup water
1-1/2 teaspoons almond extract
2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.

Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

SO EASY ANGEL MACAROONS



So Easy Angel Macaroons image

You'll be amazed at how simple these cookies are to make....with only a box of cake mix and a few other ingredients! --- servings are only esitamted.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 25 serving(s)

Number Of Ingredients 4

1 (16 ounce) package one-step angel food cake mix
1/2 cup water
1 1/2 teaspoons almond extract
2 cups flaked coconut

Steps:

  • Set oven to 350 degrees F.
  • In a bowl, beat cake mix, water and almond extract on low speed for 30 seconds, scraping bowl.
  • Fold in the coconut.
  • Drop by rounded teaspoons on a parchment-lined baking sheet.
  • Bake for 10-12 minutes or until set.
  • Remove paper with the cookies to a wire rack to cool.

EASY ANGEL MACAROONS



Easy Angel Macaroons image

Provided by My Food and Family

Categories     Recipes

Time 50m

Number Of Ingredients 4

1 box 1-Step (must be this) Angel Food Cake Mix
1/2 cup water
1 1/2 tsp almond flavoring
2 cups coconut

Steps:

  • Mix cake mix, water, and flavoring for 30 seconds on low in mixer. Scrape sides. Mix again for 1 minute on medium. Fold in coconut.
  • Drop by rounded teaspoon on parchment paper or ungreased cookie sheet (if cookie sheet they will stick).
  • Bake for 10 min at 350°F (time may vary due to how hot oven is).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

REALLY EASY MACAROONS



Really Easy Macaroons image

Make and share this Really Easy Macaroons recipe from Food.com.

Provided by TwistyJersey

Categories     Drop Cookies

Time 35m

Yield 32-42 cookies

Number Of Ingredients 6

3 cups sweetened flaked coconut
3/4 cup sugar (I recommend a 3/4 cups.)
3 large egg whites
1/4 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract

Steps:

  • Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
  • In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
  • Refrigerate one half hour.
  • Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
  • Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.

MACAROONS



Macaroons image

Beaten egg whites make these macaroons light and foamy.

Provided by JOLLYGREEN23

Categories     Desserts     Cookies     Macaroon Recipes

Time 27m

Yield 12

Number Of Ingredients 4

2 egg whites
1 pinch salt
½ cup white sugar
2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
  • Bake in preheated oven for about 12 minutes.

Nutrition Facts : Calories 91.2 calories, Carbohydrate 14.8 g, Fat 3.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 44.4 mg, Sugar 12.9 g

CHIPPY MACAROON ANGEL CAKE



Chippy Macaroon Angel Cake image

This homemade angel cake, filled with coconut and chocolate chips, is as light as a cloud. It's so pretty with the sweetened whipped cream "frosting" piped around it. I love to bake breads and desserts for our large family.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 14

1-1/2 cups large egg whites (about 10)
1-1/2 cups confectioners' sugar
1 cup cake flour
1-1/2 teaspoons cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
1 cup miniature semisweet chocolate chips
1/2 cup sweetened shredded coconut
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in chocolate chips and coconut., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Serve with cake; sprinkle with coconut. Refrigerate any leftover topping.

Nutrition Facts : Calories 272 calories, Fat 11g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

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