Anns Macaroon Cookie Cake Recipes
FIRST-PLACE COCONUT MACAROONS
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
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
ANN'S MACAROON COOKIE CAKE
My friend Ann gave me this recipe in 1974 - she said it was her mother's recipe from her mother's grandma- I think that is how it went. I'm confused- It doesn't take much to do that lately.
Provided by Pat Duran @kitchenChatter
Categories Cakes
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350^. Spray bottom of 9x13-inch baking pan. Combine all ingredients in a large bowl. Blend 30 seconds at low speed on mixer. Beat 3 minutes at medium. Pour batter into prepared pan. Carefully spoon Macaroon topping over batter. Bake for 35-40 minutes- until cake springs back when lightly touched in center. Drizzle chocolate sauce over top, if desired. --- Macaroon Topping: Combine ingredients in mixing bowl- stirring until coconut is completely coated. Carefully spoon over unbaked batter.
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- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment., To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated., Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space between them; a jumbo cookie scoop works well here.
- Leave the macaroons as rounds, or use your hands or the flat side of a bench knife or dough scraper to shape the balls into pyramids., Bake the macaroons for 16 to 18 minutes, until they're a light golden brown on top., Remove the macaroons from the oven and allow them to cool on the pan., To make the coating: Melt (or temper if desired) the chocolate in a double boiler or in the microwave in short, 10-second increments, stirring until smooth., Dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking sheet.
- Let rest until the chocolate sets., Store in an airtight container at room temperature for several days; freeze for longer storage.
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