Coconut Apricot Macaroons Recipes

COCONUT-APRICOT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
• Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).
• Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.

COCONUT-APRICOT MACAROONS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the sugar, apricots, vanilla, salt, egg whites and lemon zest in a large bowl. Add the coconut and toss until completely coated. Spoon heaping tablespoonsful of the dough onto the baking sheets, leaving about 1 inch between each mound. Moisten your fingertips with water and shape each macaroon into a pointed mound or pyramid.
• Bake, rotating the pans halfway through, until the cookies are toasted and the edges are lightly browned, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

COCONUT-APRICOT MACAROONS

Steps:

• Preheat over to 325 degrees. Line a baking sheet with parchment paper. (I used foil but - I now know - parchment would have been better. : ).
• In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
• Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2" apart on prepared baking sheet (macaroons will not spread).
• Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through (I forgot this step). Transfer macaroons to a wire rack to cool completely (I didn't do this because they kinda stuck to the foil but peeled away nicely once cooled). Store in an airtight container at room temperature, up to 1 week (if they last that long - lol).
• Makes about 20 (I got 24).

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.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

COCONUT MACAROONS

Steps:

• Heat oven to 300 degrees. In a medium bowl, whisk the egg whites and salt until frothy, about 2 minutes. Add condensed milk and vanilla to egg-white mixture, and blend. Using a rubber spatula, fold in the coconut until well combined.
• Line two baking sheets with parchment paper or Silpats (French nonstick baking mats). Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
• Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.

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.

APRICOT COCONUT COOKIES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.

APRICOT COCONUT MACAROONS

Steps:

• Over mediun heat, in small sauce pan, cook apricots with the 1/2 cup water and 1 table spoon sugar until tender and there is about 1 tablespoon of liquid left. Cool slightly.
• Transfer to food processor with a steel blade. Add remaining 3/4 cup sugar, egg whites and 1/2 cup coconut; process until smooth.
• Transfer mixture to electric mixer and mix in remaining 4 cups coconut. Mixture should hold together when pinched.
• With hands or scoop make small mounds. Place on cookie sheet lined with parchment paper. Bake in 350 degree oven until tops are browned about 10 minutes.
• When cool dip bottoms in melted chocolate, Place cookie bottom side up to let chocolate dry, then turn cook right side up and pipe more chocolate on top.