COCONUT MACAROONS III
This recipe has won many 1st place ribbons at my state fair. They are very simple to make.
Provided by Kristil Kimbro Lyle
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g
COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)
These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn't know they are so allergy-friendly!
Provided by Karie Robertson
Categories Desserts Cookies Macaroon Recipes
Time 1h6m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
- Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 13.3 g, Fat 15.5 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 12.8 g, Sodium 32 mg, Sugar 5 g
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
EASY FRENCH VANILLA COCONUT MACAROONS
Are you craving some tasty, melt in your mouth macaroons with the marvelous taste of French vanilla? What could be better than anything, the heavenly smell of these baking in your kitchen, and being done start to finish in less than 30 minutes. From McCormick to you.
Provided by FLUFFSTER
Categories Drop Cookies
Time 17m
Yield 22 serving(s)
Number Of Ingredients 3
Steps:
- Mix sweetened condensed milk, coconut, and French Vanilla Blend.
- Drop by teaspoonfuls onto greased baking sheets.
- Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
- Immediately remove from sheets.
- Cool on wire racks.
Nutrition Facts : Calories 144, Fat 7.4, SaturatedFat 6.1, Cholesterol 6.1, Sodium 69.1, Carbohydrate 18.4, Fiber 0.8, Sugar 17.6, Protein 2
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 MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by Joyce Collette
Categories Dessert
Time 50m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line 2 baking sheets with waxed paper or foil.
- Spray waxed paper or foil with vegetable cooking spray.
- In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
- Gradually add confectioners sugar, beating until stiff peaks form.
- Fold in coconut, flour, vanilla,& almond extract.
- Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
- Bake macaroons until just brown, about 20 minutes per batch.
- Place baking sheets on wire rack, cool slightly.
- Using spatula, transfer macaroons to rack and cool completely.
- Serve or store in airtight containers.
Nutrition Facts : Calories 67.8, Fat 3.7, SaturatedFat 3.2, Sodium 48.3, Carbohydrate 8.2, Fiber 0.9, Sugar 6.4, Protein 1
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