ALMOND COCONUT MACAROONS
Almond Coconut Macaroons are light, fluffy coconut biscuits dipped in chocolate and almonds. Perfect as a dessert, for tea for as a an afternoon snack.
Provided by Jessica Formicola
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine sweetened flaked coconut, flour and salt, mixing well.
- Add egg white, sweetened condensed milk and almond extract. Mix until all is just wet. Do not over mix.
- Using a tablespoon cookie scoop, scoop out 12 macarons onto a parchment lined cookie sheet.
- Bake for 12-14 minutes or until the tops start to brown.
- Remove and allow to cool.
- Dip bottoms in melted chocolate and immediately roll in minced almonds. Return to parchment lined cookie sheet to harden. You may want to transfer to the refrigerator for 10 minutes to speed up the process.
- Store in an airtight container at room temperature until ready to serve. Best 1-2 days after baking.
- After you've tried this recipe, we welcome you to come back and let us know how it went! We love comments and it helps other readers.
Nutrition Facts : Calories 177 kcal, Carbohydrate 23 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 266 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
ALMOND-COCONUT MACAROONS
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
JUMBO BLACK BOTTOM COCONUT MACAROONS
I found this on our local tv station web site. I love macaroons, and this recipe is amazing. Moist on the inside, crispy on the outside, and dipped in chocolate! YUM!
Provided by KelBel
Categories Dessert
Time 42m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and butter the paper.
- In a large bowl, use a fork to stir the coconut, condensed milk, salt, vanilla, and almond extract to blend them together. Set aside.
- In a clean medium bowl, use a whisk or electric hand mixer to beat the egg white and cream of tartar on low speed until foamy and the cream of tartar dissolves. Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form. Whisk or use the mixer to beat in the sugar. Use a rubber spatula to fold half of the whipped egg white into the coconut mixture, then fold in the remaining white. Using an ice cream scoop with a 1/4 cup capacity or a 1/4 cup measuring cup, scoop mounds of the coconut batter onto the prepared baking sheet, spacing the macaroons two inches apart.
- Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes. Slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
- Make the chocolate coating. In a heatproof container or top of a double boiler, put the chocolate and oil. Place it over, but not touching, a saucepan of barely simmering water. Stir over the hot water until the chocolate melts and is smooth. Remove from over the water and let it cool and thicken slightly, about 10 minutes. Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place each cookie, chocolate bottom facing up or on its side on a wire rack. You will have some chocolate coating leftover for another use or to pour over ice cream. Let the macaroons sit until the chocolate coating is firm, about 1 hour. To speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes.
- Serve cold or at room temperature. Store in the refrigerator in a covered container for up to 5 days.
Nutrition Facts : Calories 324.4, Fat 24.4, SaturatedFat 16.3, Cholesterol 5.8, Sodium 130, Carbohydrate 30.9, Fiber 7, Sugar 19.2, Protein 6.2
COCONUT-ALMOND MACAROONS
These dainty cookies are packed with flavor. Who would guess that each tasty morsel has only 30 calories and 1 gram of fat?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 300°F. Cover cookie sheet with aluminum foil or parchment paper. Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Pour into medium bowl. Fold in almond extract and coconut.
- Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.
Nutrition Facts : Calories 30, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 20 mg
COCONUT-ALMOND MACAROONS
A chewy coconutty macaroon, with added almond! This recipe arose when I found myself with five spare egg whites, after using the yolks to make ice cream. I thought I would make the children some coconut macaroons, but half-way through the recipe I found that I didn't have enough coconut. On the other hand, the kitchen seemed to be bursting with an over-supply of ground almonds, so I threw in a generous couple of handfuls. Please note that the proportion of coconut and almonds is a matter of taste, and that both may vary according to the size of your egg whites. The eggs I used were quite small.
Provided by Syrinx
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
- Beat the egg whites with the pinch of salt until they form soft peaks.
- Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
- Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
- Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
- Peel off the paper, and enjoy!
Nutrition Facts : Calories 92.3, Fat 4.5, SaturatedFat 1.6, Sodium 29.8, Carbohydrate 11.8, Fiber 0.9, Sugar 10.7, Protein 2.2
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