Soft And Chewy Coconut Macaroons Recipes

CHEWY COCONUT MACAROONS

Steps:

• In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

LIGHT AND FLUFFY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease two baking sheets.
• Whisk egg whites in a bowl until frothy; stir in almond extract.
• Combine coconut, sugar, flour, and salt in a large bowl.
• Lightly stir egg white mixture into coconut mixture to form a batter.
• Scoop batter by the tablespoon and drop onto prepared baking sheet.
• Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
• Transfer cookies to wire racks to cool.

SOFT COCONUT MACAROONS

Steps:

• Preheat oven to 325°F.
• Combine flour, sugar, salt and coconut in mixing bowl.
• Stir in egg whites and almond extract.
• Stir in almonds, mix well.
• Drop teaspoon fulls onto a greased cookie sheet.
• Bake 20 minutes or until golden brown.

SOFT AND CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 350.
• In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.
• Gradually add confectioners' sugar and mix well.
• Using a rubber spatula, gently fold in coconut and flour until blended.
• Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.
• Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.
• You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.

CHEWY MACAROONS

Steps:

• In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
• In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
• Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

CHEWY MACAROONS

Steps:

• Preheat oven to 325.
• Combine coconut, flour and salt.
• Stir in vanilla and milk.
• Drop from a tablespoon onto a greased cookie sheet.
• Bake for 13 minutes or until golden brown.