CHERRY MACAROONS
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT MACAROONS WITH A CHERRY TOP
My mother made these at Easter but the recipe wasn't written down. After much research, I worked with the recipe from Diane Rattay on About.com, and modified it to add the maraschino cherries like my mom did. Be sure to whip the egg whites thoroughly until stiff and glossy. A bonus is that these are a non-fat cookie.
Provided by CookinDiva
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. Line baking trays with parchment paper.
- Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
- Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
- Using a mixer, beat egg whites and salt at high speed until soft peaks form.
- Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
- Beat in vanilla. With a rubber spatula, fold in coconut and flour.
- Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
- Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
- Store in tightly covered container for up to 3 days.
- Makes 36 cookies.
Nutrition Facts : Calories 51.5, Fat 2, SaturatedFat 1.9, Sodium 31.5, Carbohydrate 8.2, Fiber 0.8, Sugar 6.4, Protein 0.5
COCONUT CHERRY MACAROONS
Tart dried cherries, vanilla and orange zest enhance classic coconut macaroons.
Provided by Food Network Kitchen
Time 1h39m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
- Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
- Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.
CHERRY COCONUT MACAROONS (DIABETIC FRIENDLY) RECIPE - (4.3/5)
Provided by sandiB2010
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375 degrees. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form. Continue beating, adding the sugar substitute. Fold in the almond extract. Fold in the grated coconut. Mixture will be stiff. 2. Drop by teaspoonful onto a nonstick cookie sheet. 3. Bake 20 minutes. Remove macaroons to a wire rack to cool. Cookies will be 1" in diameter. 4. YIELDS 35 PIECES.
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