COCONUT MACAROONS GERMAN STYLE
Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.
Provided by MOTTOS
Categories World Cuisine Recipes European German
Time 20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 8.6 g, Fat 1.6 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 22.3 mg, Sugar 7.7 g
COCONUT-ALMOND MACAROONS
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
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
ALMOND-COCONUT MACAROONS
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
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
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
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
COCONUT-ALMOND MACAROONS
These dainty cookies are packed with flavor. Who would guess that each tasty morsel has only 30 calories and 1 gram of fat?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 300°F. Cover cookie sheet with aluminum foil or parchment paper. Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Pour into medium bowl. Fold in almond extract and coconut.
- Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.
Nutrition Facts : Calories 30, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 20 mg
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