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
BLACK-AND-WHITE COCONUT MACAROONS
Prize-Winning Recipe 2009! Fancy enough for a black tie affair-easy enough to make for an everyday cookie treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Using food processor, process coconut until finely ground.
- In large bowl, stir together coconut and cookie mix. Add sweetened condensed milk and almond extract; mix well. Mixture will be crumbly. Stir in cream of tartar.
- In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Fold egg whites into cookie mixture. Using 1 1/2 tablespoon-size cookie scoop, firmly pack with coconut mixture and place mound on cookie sheet. Repeat with remaining coconut, placing mounds 2 inches apart. Press each mound to flatten slightly.
- Bake 8 to 10 minutes or until edges just begin to lightly brown (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In 1-quart nonstick saucepan, melt chocolate chips and shortening over medium heat, stirring until chocolate is melted. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. Place on sheet of parchment paper; sprinkle chocolate portion with nuts. Let stand until chocolate sets, about 1 hour. Store between sheets of parchment paper in tightly covered container.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Macaroon, Sodium 65 mg, Sugar 15 g, TransFat 1/2 g
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
JUMBO BLACK BOTTOM COCONUT MACAROONS
I found this on our local tv station web site. I love macaroons, and this recipe is amazing. Moist on the inside, crispy on the outside, and dipped in chocolate! YUM!
Provided by KelBel
Categories Dessert
Time 42m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and butter the paper.
- In a large bowl, use a fork to stir the coconut, condensed milk, salt, vanilla, and almond extract to blend them together. Set aside.
- In a clean medium bowl, use a whisk or electric hand mixer to beat the egg white and cream of tartar on low speed until foamy and the cream of tartar dissolves. Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form. Whisk or use the mixer to beat in the sugar. Use a rubber spatula to fold half of the whipped egg white into the coconut mixture, then fold in the remaining white. Using an ice cream scoop with a 1/4 cup capacity or a 1/4 cup measuring cup, scoop mounds of the coconut batter onto the prepared baking sheet, spacing the macaroons two inches apart.
- Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes. Slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
- Make the chocolate coating. In a heatproof container or top of a double boiler, put the chocolate and oil. Place it over, but not touching, a saucepan of barely simmering water. Stir over the hot water until the chocolate melts and is smooth. Remove from over the water and let it cool and thicken slightly, about 10 minutes. Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place each cookie, chocolate bottom facing up or on its side on a wire rack. You will have some chocolate coating leftover for another use or to pour over ice cream. Let the macaroons sit until the chocolate coating is firm, about 1 hour. To speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes.
- Serve cold or at room temperature. Store in the refrigerator in a covered container for up to 5 days.
Nutrition Facts : Calories 324.4, Fat 24.4, SaturatedFat 16.3, Cholesterol 5.8, Sodium 130, Carbohydrate 30.9, Fiber 7, Sugar 19.2, Protein 6.2
PASSOVER BLACK & WHITE COCONUT MACAROONS
Better than the kind in the tin, homemade soft and delicious coconut macaroons, dipped in chocolate. YUM! (These will be gobbled up before the second seder, so make sure you get one at the first seder while you have a chance!) From Joan Nathan. Note: Zaar won't let me specify matzah cake meal, it only recognizes matzo meal. Be sure to use the cake meal variety.
Provided by Susiecat too
Categories Drop Cookies
Time 50m
Yield 24-30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F Cover 2 baking sheets with parchment paper.
- Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
- Add the eggs and egg white and mix with your fingers until well blended.
- Gently shape about two tablespoons of the dough into a pyramid and set on the baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
- Bake 25 minutes, cool.
- In a saucepan melt the chocolate with the water and remaining 1/4 cup sugar. Bring to a boil then simmer slowly for a few minutes until the mixture starts to thicken.
- Let the chocolate cool slightly. Holding a macaroon with 2 fingers, dip half the cookie in chocolate so that it is half-black and half-white.
- Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.
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