Coconut Macaroon Cookies Gift Mix In A Jar Recipes

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 MACAROON COOKIES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the salt, flour, sugar and then the flaked coconut - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• COCONUT MACAROON COOKIES GIFT TAG:.
• Additional ingredients to be added by the recipient: 4 egg whites and 1 tsp almond extract.
• COOKIE INSTRUCTIONS:
• Preheat oven to 325; grease and flour a baking sheet.
• Place the contents of the jar into a large bowl, and stir in the egg whites and almond extract until well blended.
• Drop the dough by heaping teaspoonfuls onto prepared baking sheet, spacing the cookies about 2 inches apart.
• Bake for 20 minutes, or until the edges are light brown in color.
• Immediately transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 1week.

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.

COCONUT MACAROON COOKIE RECIPE

Steps:

• Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
• Mix the flour and salt together and set aside.
• Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
• Lower the speed of the mixer to low and blend in the flour mixture and the vanilla, almond, and coconut extracts. Do not overmix the batter.
• Using a rubber spatula fold in the coconut.
• Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
• Bake the cookies just until they are golden and set, about 15 minutes.
• Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely, then carefully peel away the paper.