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
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 these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
LIGHT COCONUT MACAROONS
Make and share this Light Coconut Macaroons recipe from Food.com.
Provided by Late Night Gourmet
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 5
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.
- NOTE: Because fat free condensed milk is thinner than regular condensed milk, it may be necessary to allow some liquid to drip out before dropping the batter onto the cookie sheet.
- 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.
Nutrition Facts : Calories 101.8, Fat 7, SaturatedFat 6.2, Sodium 86.6, Carbohydrate 9.5, Fiber 0.9, Sugar 8.6, Protein 0.9
LIGHTER COCONUT MACAROONS
Make and share this Lighter Coconut Macaroons recipe from Food.com.
Provided by KateL
Categories Drop Cookies
Time 35m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit (180 Celsius). Line a cookie sheet with parchment paper.
- In a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.
- In a medium bowl, beat egg white and salt with electric mixer until it holds soft peaks.
- Fold whipped whites into coconut mixture.
- Using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm) in diameter, about 1 1/4 inches (3.18 cm) apart on the prepared sheet.
- With slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm) tall with a slightly pinched top.
- Bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.
- (Some coconut shreds on top will be dark brown.) Slide the parchment off the cookie sheet and onto a wire rack.
- After 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.
Nutrition Facts : Calories 60, Fat 3.5, SaturatedFat 3, Cholesterol 1.6, Sodium 35.5, Carbohydrate 6.8, Fiber 0.4, Sugar 6.4, Protein 0.7
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
LIGHT COCONUT MACAROONS
Make and share this Light Coconut Macaroons recipe from Food.com.
Provided by Chefella
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Mix first five ingredients together, and drop by spponfuls onto a greased cookie sheet.
- Sprinkle remaining 1/2 cup of coconut over cookies.
- Bake for 15 minutes or until beginning to brown slightly. Let cool completely before removing from cookie sheet.
LIGHT & FLUFFY COCONUT MACAROONS
Simple recipe I found on the All Recipe sight, and since I LOVE anything coconut and usually have to buy my macaroons, this is a winner
Provided by Bonnie G 2
Categories Dessert
Time 35m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Grease a large cookie sheet.
- Whisk egg whites in bowl until frothy, then stir in almond extract.
- Mix together coconut, sugar, flour and salt.
- Gently stir egg mixture into coconut mixture to form a batter.
- Drop tablespoons of dough 1 1/2 inches apart onto prepared cookie sheet.
- Bake until edges start to brown, 18 to 20 minutes.
- Transfer to wire rack to cool, about 15 minutes.
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4.4/5 (19)Category CookiesCuisine AmericanTotal Time 1 hr
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.
- Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 2 inches apart.
- Bake until lightly golden brown around the edges and tops, about 20 minutes. Make sure to rotate the pan to help ensure even baking.
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