Toasted Coconut Gilded Macarons Recipes

TOASTY COCONUT MACAROONS

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.

PERFECT COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
• Beat egg whites in a bowl until soft peaks form.
• Fold coconut mixture into egg whites until just combined.
• Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
• Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
• Line baking sheet with new piece of parchment paper.
• Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

TOASTED COCONUT MARSHMALLOWS

Steps:

• Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
• Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

TOASTED COCONUT MACAROONS ARE THE PASSOVER TREAT EVERYONE LOVES

Steps:

• Preheat oven to 350°F. Spread coconut evenly across 2 parchment-lined baking sheets. Toast until golden brown, 20 to 25 minutes, stirring 2 or 3 times to prevent burning. Let cool. Meanwhile, beat egg whites with an electric mixer on medium-high speed until stiff peaks form. Combine toasted coconut, condensed milk, and vanilla in a bowl. Stir in ingredients for 1 flavor option (see choices in Cook's Note below). Note: If making Lemon-Strawberry, add lemon zest only and reserve jam. Fold egg whites into coconut mixture. Wet hands (to help keep mixture from sticking) and form into about 30 mounds, golf-ball size or slightly larger. Place on 2 parchment-lined baking sheets. If using jam, make an indentation in middle of each mound with your finger and spoon about 1 tsp jam into centers. Bake until browned and crisp-edged, about 20 minutes. Let cool on a rack.

2 INGREDIENT TOASTED COCONUT MACAROON COOKIE CREATIONS

Steps:

• Pour around 3/4 of the can of condensed milk into a large bowl.
• Preheat the grill or broiler to medium.
• Add 100g of the coconut to the bowl and mix well.
• You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
• Add more coconut or condensed milk accordingly until you achieve the desired consistency.
• Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
• When they are lightly patched with golden brown they are ready.
• Nothing beats the taste of freshly toasted coconut. Yum Yum!

FIRST-PLACE COCONUT MACAROONS

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.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
• Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
• Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.