POLKA-DOT MACAROONS
Macaroons studded with M&M's are easy to mix up in a hurry. That's good, because believe me, they never last long. -Janice Lass, Dorr, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's., Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 99 calories, Fat 5g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
POLKA DOT MACAROONS
Make and share this Polka Dot Macaroons recipe from Food.com.
Provided by Bella Rachelle
Categories Drop Cookies
Time 18m
Yield 5 dozen, 15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Grease cookie sheets; set aside.
- In a large bowl combine coconut, milk, and flour until well blended. Stir in baking chips. Drop by rounded tablespoons about 2 inches apart.
- Bake 8 to 10 minutes or until edged are golden. Cool completely on wire racks.
- Store in tightly covered container.
Nutrition Facts : Calories 233.7, Fat 11.8, SaturatedFat 9.8, Cholesterol 9, Sodium 103.6, Carbohydrate 30.3, Fiber 1.3, Sugar 25.9, Protein 3.3
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
- Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
- Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- Almond-Raspberry:
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
- Mint-White Chocolate:
- Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
- Blueberry Cheesecake:
- Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
- Lavender-Honey:
- Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
- Pineapple:
- Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
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.
POLKA DOT COOKIES
Chocolate cookies with green chips of polka dots. These are sinfully delicious and rich. The recipe was printed on a package of green mint chips that I purchased.
Provided by PaulaG
Categories Drop Cookies
Time 45m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In the top of a double boiler over low heat, melt the semisweet chips and butter, stirring until smooth.
- Set aside to cool.
- In a small bowl combine the flour, baking soda and salt; set aside.
- In a large mixing bowl, beat the eggs, sugar and vanilla until light.
- Blend in the melted chocolate and then dry ingredients.
- Stir in the green mint chips and chill for 10 to 15 minutes or until stiff.
- Drop by well rounded teaspoonfuls onto parchment lined cookie sheets.
- Bake 8 to 10 minutes; cookies will be soft in center but will firm as they cool.
Nutrition Facts : Calories 77.8, Fat 4.3, SaturatedFat 2.6, Cholesterol 16.7, Sodium 41.4, Carbohydrate 9.6, Fiber 0.5, Sugar 5.9, Protein 1.1
POLKA-DOT COOKIES
"While living in Florida, I found this cookie recipe in a book on cooking with oranges," writes Mary Ann Rafalski of North Huntingdon, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, concentrate and orange zest. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. , Place 2 in. apart on greased baking sheets. Bake at 350° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. , Combine all the frosting ingredients until smooth. Place in a heavy-duty resealable plastic bag; cut a small hole in corner of bag. Pipe polka dots on cookies.
Nutrition Facts : Calories 114 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 90mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
HOMEMADE COCONUT MACAROONS
Chewy, simple and oh, so good, these coconut macaroons are perfect for bake sales. -Sabrina Shafer, Minooka, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). , Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake 15-20 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 110 calories, Fat 6g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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