BASIC COCONUT MACAROONS
Provided by Food Network Kitchen
Time 40m
Yield about 30 macaroons
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
SO EASY ANGEL MACAROONS
You'll be amazed at how simple these cookies are to make....with only a box of cake mix and a few other ingredients! --- servings are only esitamted.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Set oven to 350 degrees F.
- In a bowl, beat cake mix, water and almond extract on low speed for 30 seconds, scraping bowl.
- Fold in the coconut.
- Drop by rounded teaspoons on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until set.
- Remove paper with the cookies to a wire rack to cool.
ANGEL MACAROONS
These light and airy macaroons are easy to make from angel food cake mix. Coconut and just a hint of almond flavor make them delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
- Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
- Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
- Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
- In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.
Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g
EASY MACAROONS
These crispy cookies are great for family get-togethers since they yield a large amount. They're always well received.-Judy Farlow, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 10-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, beat sherbet and almond extract until sherbet is slightly softened. Gradually add cake mix. Stir in coconut. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 88 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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
BAKER'S ANGEL FLAKE COCONUT MACAROONS
This is from the back of the Angel Flake bag of coconut. Soft, chewy, toothsome, with just a hint of almond flavor. Yummmmm. Let them 'ripen' a few hours before serving to let them soften. The edges can be a bit crispy straight from the oven.
Provided by Connie K
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
- Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
REALLY EASY MACAROONS
Make and share this Really Easy Macaroons recipe from Food.com.
Provided by TwistyJersey
Categories Drop Cookies
Time 35m
Yield 32-42 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
- In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
- Refrigerate one half hour.
- Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
- Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.
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