COCONUT CHAI MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Combine the coconut, condensed milk, rum extract and vanilla extract in a large bowl. Whip the egg whites and salt until they make firm peaks. Fold the egg whites into the coconut mixture. Place tablespoon-size rounds of batter onto the prepared baking sheet lined, and sprinkle liberally with the chai spices. Bake until golden brown, 20 to 25 minutes. Cool and serve.
VANILLA CHAI COCONUT MACAROONS
Vanilla Chai Coconut Macaroons are a spin on the classic coconut macaroon. They're sweetened with honey and infused with extra vanilla and the warmest blend of chai spices. The toasted coconut mounds are dipped in a rich dark chocolate and finished with a sprinkling of flaky sea salt. Perfect for an easy and quick spring dessert!
Provided by Dana King
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper. In a mixing bowl, beat the egg whites until you have medium-firm peaks. Mix in the honey, vanilla, salt and spices. Fold in coconut. If liquid is weeping and pooling at the bottom of the bowl, add one tablespoon of flour at a time until mixture holds together but still moist. You may not need the entire 1/4 cup.
- Form heaping mounds of about 2 tablespoons of the coconut mixture onto the prepared sheet pans, placing about 2 inches apart. Bake for 12 to 15 minutes, until lightly browned on top and bottom. Remove from the oven and let cool completely. While the macaroons rest, melt the chocolate over a double boiled or in the microwave.
- One by one, dip the macaroons into the melted chocolate. Use a fork to gently lift the macaroons out of the chocolate and transfer to a sheet of wax paper or parchment paper. Once all the macaroons have been dipped, using a fork drizzle chocolate over the macaroons and finish with a sprinkling of maldon sea salt. Let the macaroons sit until the chocolate is set and enjoy!
FIRST-PLACE COCONUT MACAROONS
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
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
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