COCONUT CHERRY MACAROONS
Tart dried cherries, vanilla and orange zest enhance classic coconut macaroons.
Provided by Food Network Kitchen
Time 1h39m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
- Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
- Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.
CHERRY-COCONUT MACAROONS (1 WW POINT)
Another Weight Watcher recipe that I HAD to add to my cookbook. These were wonderul and definately satisfied my sweet tooth and only 1 point per serving. Serving size is 2 cookies.
Provided by Trixyinaz
Categories Drop Cookies
Time 30m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Line 2 cookie sheets with parchment paper coated with cooking spray.
- (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.) Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute.
- Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks (about 5-7 minutes) Fold in remaining ingredients.
- Make 24 cookies by dropping batter by tablespoons onto prepared cookie sheets.
- Bake until light golden brown, about 15 minutes.
- 2 cookies per serving (1 WW point per serving).
Nutrition Facts : Calories 68.2, Fat 2.8, SaturatedFat 2.4, Sodium 77.9, Carbohydrate 10.3, Fiber 0.4, Sugar 9, Protein 0.9
CHERRY MACAROONS
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
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
COCONUT MACAROONS WITH A CHERRY TOP
My mother made these at Easter but the recipe wasn't written down. After much research, I worked with the recipe from Diane Rattay on About.com, and modified it to add the maraschino cherries like my mom did. Be sure to whip the egg whites thoroughly until stiff and glossy. A bonus is that these are a non-fat cookie.
Provided by CookinDiva
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. Line baking trays with parchment paper.
- Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
- Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
- Using a mixer, beat egg whites and salt at high speed until soft peaks form.
- Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
- Beat in vanilla. With a rubber spatula, fold in coconut and flour.
- Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
- Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
- Store in tightly covered container for up to 3 days.
- Makes 36 cookies.
Nutrition Facts : Calories 51.5, Fat 2, SaturatedFat 1.9, Sodium 31.5, Carbohydrate 8.2, Fiber 0.8, Sugar 6.4, Protein 0.5
CHOCOLATE-CHERRY-COCONUT MACAROONS
An interesting take on macaroons. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. The cherries will add extra softness to the macaroons. Just be sure to squeeze as much of the cherry juice off as you can or the cookies will spread and become hat-shaped. Prep time is a guess.
Provided by the_cookie_lady
Categories Drop Cookies
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
- Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
- Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 2.1, Cholesterol 11.8, Sodium 23.1, Carbohydrate 10, Fiber 0.5, Sugar 8.6, Protein 0.8
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- Preheat oven to 325°F. Line 2 cookie sheets with parchment paper coated with cooking spray. (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.)
- Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute. Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks.
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- Preheat oven to 325°F. Line 2 cookie sheets with parchment paper coated with cooking spray. (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.)
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