COCONUT-CRANBERRY MACAROON
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
- Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
- Store macaroons in a tightly sealed container for up to a week.
CLEMENTINE CRANBERRY COCONUT MACAROONS RECIPE - (4.2/5)
Provided by coconutrecipes
Number Of Ingredients 8
Steps:
- Pulse coconut in a food processor to make small flakes but not powder, you still want to see texture. Grind almonds to a medium coarse grind. In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally. Mix almond meal, salt and orange peel well in food processor and add honey. Blend well until incorporated (this is your almond paste). In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots). Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week. Recipe submitted by Joelle, South Lake Tahoe, CA
COCONUT CRANBERRY MACAROONS
I just made these for my mother's cookie exchange she has every year- they came out SO cute and yummy! Got recipe from Food Network. Recipe called for unsweetened coconut - I did used sweetened and I did not sue the zest of orange (didn't have one)
Provided by greyghost
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line 2 baking sheets (cookie pans) with parchment.
- Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
- Toss coconut with egg mixture until completely coated.
- Moisten finger tips with water.
- Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
- Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
- Transfer to rack to cool. Serve.
Nutrition Facts : Calories 83.2, Fat 4.1, SaturatedFat 3.7, Sodium 83.6, Carbohydrate 11.4, Fiber 0.6, Sugar 10.7, Protein 0.6
CRANBERRY LIME MACAROONS
It wouldn't be the holidays for my family and friends if I didn't make these chewy lime-flavored macaroons. I usually make several batches a week during the season..-Alisa Costa, Chatham, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
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