Toasted Coconut And Almond Macaroons Recipes

TOASTY COCONUT MACAROONS

Toasty Coconut Macaroons image

Provided by Alton Brown

Categories dessert

Time 1h

Yield about 40 cookies

Number Of Ingredients 5

Ingredients

One 14-ounce package sweetened shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

Heat oven to 350 degrees F.
Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
Using a rubber spatula, fold in the toasted coconut.
Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

FIRST-PLACE COCONUT MACAROONS

First-Place Coconut Macaroons image

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

Ingredients

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

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-ALMOND MACAROONS

Coconut-Almond Macaroons image

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

Ingredients

5 egg whites
1 pinch salt
1 cup sugar (or more if you like things very sweet)
1/2 teaspoon vanilla extract
1 1/2 cups desiccated coconut (or more or less, according to the size of your eggs)
1 1/2 cups ground almonds (or more or less, according to the size of your eggs)
12 glace red cherries

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

ALMOND-COCONUT MACAROONS

Almond-Coconut Macaroons image

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

Ingredients

1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds, chopped
1/2 teaspoon pure vanilla extract
Pinch of coarse salt

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.

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