Toasted Coconut And Almond Macaroons Recipes

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TOASTY COCONUT MACAROONS



Toasty Coconut Macaroons image

Provided by Alton Brown

Categories     dessert

Time 1h

Yield about 40 cookies

Number Of Ingredients 5

One 14-ounce package sweetened shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 350 degrees F.
  • Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
  • Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
  • Using a rubber spatula, fold in the toasted coconut.
  • Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

CHOCONUT MACAROONS



Choconut Macaroons image

These cookies call for chocolate chips and coconut.

Provided by Christine

Categories     Desserts     Cookies     Macaroon Recipes

Time 50m

Yield 18

Number Of Ingredients 6

¼ cup white sugar
2 tablespoons almond paste
1 cup flaked coconut
½ cup miniature semisweet chocolate chips
3 egg whites
½ teaspoon cream of tartar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
  • In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
  • Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 62.2 calories, Carbohydrate 8.7 g, Fat 3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 21.7 mg, Sugar 6.9 g

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

ALMOND MACAROONS



Almond Macaroons image

These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 6

1 package (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup sliced almonds, chopped
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup milk chocolate chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

Nutrition Facts :

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

Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts.

Provided by Whats Cooking

Categories     Drop Cookies

Time 25m

Yield 12 macaroons

Number Of Ingredients 8

5 ounces almond meal
1/3 cup sugar or 1/3 cup date sugar
1/2 cup unsweetened dried shredded coconut
1 1/2 teaspoons coconut extract or 1 1/2 teaspoons almond extract
2 large egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
12 whole almonds (optional)

Steps:

  • Preheat the oven to 350°F.
  • Mix all dry ingredients well in a medium bowl.
  • In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
  • Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
  • Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
  • Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.

Nutrition Facts : Calories 117.9, Fat 8.3, SaturatedFat 2.5, Sodium 34.8, Carbohydrate 8.8, Fiber 2, Sugar 6.4, Protein 3.4

TOASTED COCONUT GILDED MACARONS



Toasted Coconut Gilded Macarons image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 15 macarons

Number Of Ingredients 12

2 cups confectioners' sugar
1 cup blanched almond flour
1/4 teaspoon kosher salt
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
Red gel food coloring, for the batter
1/3 cup desiccated coconut
3/4 cup heavy cream
6 ounces bittersweet chocolate chips or finely chopped chocolate
5 sheets edible gold leaf

Steps:

  • For the macaron shells: Preheat the oven to 350 degrees F.
  • Using a 1 3/4-inch round cutter as a guide, draw 15 evenly spaced circles on each of two sheets of parchment paper (for a total of 30 circles). Flip the parchment over and line 2 baking sheets with the parchment paper.
  • Whisk together the confectioners' sugar, almond flour and salt in a large bowl and set aside.
  • Put the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until the mixture is opaque and foamy, about 30 seconds. Increase the mixer speed to medium-high and continue to beat until the egg whites are white in color and hold the lines of the whisk, about 1 minute. Continue to beat while slowly adding the granulated sugar, then the vanilla, until the peaks are stiff and the whites are shiny, about 1 minute more. (Do not overbeat.) Transfer the meringue to a large bowl.
  • Using a rubber spatula, gently fold the dry mixture into the meringue, using 60 to 75 strokes (the batter should fold back on itself). Just before you are finished folding, add some red gel food coloring to the batter and continue to fold until the color is even and the desired consistency is reached. Spoon half the batter into a pastry bag fitted with a 1/2-inch plain round tip. Pipe the batter onto the parchment using the circles as a guide, refilling the bag as necessary. Tap the baking sheet hard on a table to flatten the batter out, then let sit at room temperature until the tops are no longer sticky when you lightly touch them, at least 20 minutes. Repeat with the remaining batter on the second lined baking sheet.
  • Bake the cookies 1 sheet at a time, rotating the baking sheet once halfway through baking, until they have formed a 'foot' along the base and the tops are smooth and dry looking, about 14 minutes. Let cool completely on the baking sheets. (Leave the oven on.)
  • For the filling: Place the coconut on a baking sheet in a single layer and bake for 2 minutes. Stir the coconut, then bake for an additional 2 minutes. Stir again and bake for another 2 minutes. Continue in the same manner, keeping an eye on it because it can go from toasted to burned very quickly, until the coconut is toasted to a medium-brown color, about 6 minutes more. Let cool completely.
  • Heat the cream in a small saucepan over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat and pour over the chocolate in a bowl. Let sit for 30 seconds, then slowly whisk the mixture until the chocolate is completely melted and smooth. Fold in the toasted coconut. Let the ganache cool to room temperature.
  • Place the ganache in a disposable pastry bag. Snip about 1/3-inch from the tip and pipe about 1 tablespoon onto the flat side of a macaron shell. Place a second shell on top, pressing very gently to sandwich the filling. Repeat with the remaining macaron shells and filling.
  • To decorate: Place a gold leaf sheet face-down on a macaron shell, handling the gold leaf very gently, and rub gently with your finger or a brush so that the gold leaf separates from its baking paper and adheres to the macaron shell. Repeat with the remaining macarons.

COCONUT ALMOND MOCHA MACAROONS



Coconut Almond Mocha Macaroons image

Macaroons are a Passover favorite for many who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso and also love coconuts and almonds, then you should try this recipe. This is a delicious treat for any and all who love coconut, but we are going to spice them up just a little bit by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut, and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.

Provided by Chef Shelley Pogue

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 5h8m

Yield 16

Number Of Ingredients 10

½ cup honey
¼ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
2 egg whites
2 tablespoons white sugar, or to taste
1 cup almonds
2 ½ cups sweetened flaked coconut
¾ cup matzo cake meal
¼ teaspoon vanilla bean paste
1 (3.5 ounce) bag chocolate-covered espresso beans

Steps:

  • Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes.
  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed.
  • Place almonds in a food processor; grind in short bursts until a fine meal forms.
  • Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed.
  • Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon.
  • Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 9.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 41.1 mg, Sugar 17.6 g

TOASTED COCONUT AND ALMOND MACAROONS



Toasted Coconut and Almond Macaroons image

This a low flour recipe with just enough egg whites to bind it. I couldn't find a variation I liked so I made adjustments to the general macaroon recipe. They're crispy on the outside yet soft in the center without being sticky.

Provided by Cica-Mica

Categories     Drop Cookies

Time 35m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 8

100 g slivered almonds
100 g dried shredded coconut
2 teaspoons vanilla extract
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons all-purpose flour
4 egg whites
1/2 cup sweetened condensed milk

Steps:

  • Toast the almonds over medium heat on the stovetop until light brown. Add the coconut and continue toasting until coconut also becomes light brown. Remove from heat and allow to cool. Once cool, add the flour.
  • Wisk the egg whites in a separate small bowl until stiff. Slowly fold in the sugar, salt, and vanilla extract.
  • Pour the egg mixture into the dry ingredients while continuously stirring. Gently stir in the milk. Put the mixture onto a baking sheet by the spoonful and press together if it's falling apart.
  • Bake at 300F for approximately 10-15minutes until edges are crispy. Cool and serve.

Nutrition Facts : Calories 188.5, Fat 10.7, SaturatedFat 5.8, Cholesterol 4.3, Sodium 134.7, Carbohydrate 20.2, Fiber 2.4, Sugar 16.4, Protein 4.7

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