Tropical Macaroon Scones Recipes

TROPICAL MACAROONS

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
• In large bowl, beat egg whites with electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar is dissolved. Fold in coconut, dried fruit, macadamia nuts and ginger. Onto cookie sheets, drop mixture by rounded tablespoonfuls 2 inches apart.
• Bake 18 minutes or until set and lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

TROPICAL ISLAND SCONES

Steps:

• Heat oven to 425°F. Spray large cookie sheet with cooking spray.
• In large bowl, stir Bisquick mix and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is size of fine crumbs. Stir in chips, coconut and lime peel.
• In small bowl, beat whipping cream and egg. Stir into Bisquick mixture until dough forms. Sprinkle work surface and hands with additional Bisquick mix; lightly knead dough 5 times. Divide dough in half. Shape each half into 6-inch round; cut each round into 6 wedges. Place on cookie sheet.
• Bake 11 to 14 minutes or until golden brown. Meanwhile, in small bowl, stir powdered sugar and lime juice until smooth. Use metal spatula to loosen scones from cookie sheet. Drizzle with glaze. Serve warm.

TROPICAL MACAROON SCONES

Steps:

• 1. Heat oven to 425°. Stir all ingredients except milk, nuts and 2 tablespoons sugar until soft dough forms.2. Drop dough by 8 spoonfuls onto cookie sheet. Brush tops with milk. Sprinkle with nuts and 2 tablespoons sugar.3. Bake 11 to 13 minutes or until golden brown. Serve warm.HIGH ALTITUDE (3500 to 6500 feet): Bake 15 to 17 minutes.NUTRITION FACTS: 1 Scone: Calories 320 (Calories from Fat 135) Fat 15g (Saturated 5g) Cholesterol 35mg Sodium 550mg Carbohydrate 43g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 12% Vitamin C 6% Calcium 8% Iron 8% DIET EXCHANGES: 2 Starch 1 Fruit 2 FatBETTY'S TIP: Toasted coconut adds color and crunch to these yummy scones. To toast coconut, bake uncovered in an ungreased shallow pan in a 350° oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MACAROONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
• Bake in preheated oven for about 12 minutes.