LIGHT AND FLUFFY COCONUT MACAROONS
A great recipe that makes light and fluffy coconut macaroons.
Provided by MMS
Categories Desserts Cookies Macaroon Recipes
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease two baking sheets.
- Whisk egg whites in a bowl until frothy; stir in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl.
- Lightly stir egg white mixture into coconut mixture to form a batter.
- Scoop batter by the tablespoon and drop onto prepared baking sheet.
- Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g
ALMOND COCONUT MACAROONS
These macaroons are really quick to make, and they are SO yummy! The original recipe was on the label of Solo Brand Pure Almond Paste. Only three ingredients, how easy is that?! But I do add coconut and a cherry on top to make these beauties!
Provided by Divaconviva
Categories Drop Cookies
Time 28m
Yield 36 macaroons, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven to 325 degrees.
- Line baking sheet with parchment paper.
- Pat the cherries with paper towels to remove excess syrup, and cut in half.
- Toasting Coconut: Heat up a non-stick 10-inch skillet over medium-high heat, spread coconut evenly in pan, and stirring constantly, watch as they start to turn golden brown, about 2 to 3 minutes. Set aside.
- Break almond paste into small pieces and place in medium-size bowl.
- Add sugar and mix with almond paste until evenly distributed. I find a pastry cutter works really well for this.
- Add egg whites and mix well. You can use a fork for this.
- Mix in coconut until evenly distributed.
- Drop almond mixture by rounded teaspoonfuls onto lined baking sheets about one inch apart. I always fit three across and six rows lengthwise.
- Press cherry half gently into middle of cookie.
- Bake 18 to 20 minutes or until lightly browned. Check after 15 minutes.
- Cool completely on the baking sheet on wire racks. Peel macaroons off parchment paper when completely cool. I have a Pampered Chef mini-spatula that slides under them and removes them easily. They just need to be cooled before you attempt to remove them.
- Store in airtight container.
- Hint #1. To remove almond paste from can, open both ends of the can, using lid on one end to easily push out the paste. (Be sure to buy almond paste, not almond filling. I made that mistake once!).
- Hint #2. You can use the coconut without toasting it, but it will look and taste a little different -- but still good!
- Hint #3. The original recipe never said to beat the egg whites, but I always scramble them with a fork in a small bowl until they're a little foamy.
Nutrition Facts : Calories 70.3, Fat 2.6, SaturatedFat 0.8, Sodium 4.2, Carbohydrate 11.5, Fiber 0.6, Sugar 10.4, Protein 0.9
ALMOND-COCONUT MACAROONS
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
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.
SALTED BLACK BOTTOM COCONUT-ALMOND MACAROONS
Steps:
- For the macaroons: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Use a fork to stir together the coconut, condensed milk, almond extract, vanilla and salt in a large bowl. Set aside.
- Whisk together the egg white and cream of tartar in a medium bowl with an electric mixer on low until foamy and the cream of tartar has dissolved. Turn the speed up to medium-high and beat until soft peaks form. Beat in the sugar. Fold half of the whipped egg into the coconut mixture, then fold in the remaining whipped egg.
- Scoop mounds of the coconut batter onto the prepared baking sheet, spaced 2 inches apart. Bake until the bottoms of the cookies and tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the chocolate coating: Put the chocolate and oil in the top of a double-boiler and place over a saucepan of barely simmering water. Heat, stirring, until melted and smooth. Remove from the heat and let firm up for about 10 minutes before dipping. Dip the bottom of each macaroon in the chocolate and let cool to firm up.
COCONUT-ALMOND MACAROONS
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
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
COCONUT-ALMOND MACAROONS
Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts.
Provided by Whats Cooking
Categories Drop Cookies
Time 25m
Yield 12 macaroons
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Mix all dry ingredients well in a medium bowl.
- In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
- Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
- Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
- Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.
Nutrition Facts : Calories 117.9, Fat 8.3, SaturatedFat 2.5, Sodium 34.8, Carbohydrate 8.8, Fiber 2, Sugar 6.4, Protein 3.4
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