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 MACAROON TARTLETS
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This recipe was adapted from "Martha Stewart's Pies and Tarts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 350 degrees.
- In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
- Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
- Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
- Make the ganache: Place both chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
- Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache into baked tartlet shells, spreading with a spatula to make smooth.
- Make the topping: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Top ganache with whipped cream; top with toasted shaved coconut and serve.
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
COCONUT-MACAROON TARTLETS
These simple macaroon crusts are filled with vanilla-flavored whipped cream for a simple-yet-delicious treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a large bowl, combine the coconut, egg whites, and sugar. Mix until the mixture holds together when you squeeze it in the palm of your hand.
- Coat 12 two-inch brioche or tartlet tins with cooking spray. Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a tin, making a thumb print in the center and pressing out so mixture forms a 1/4-inch-thick "crust." Repeat with remaining coconut mixture and tins. Place tins on an unlined baking sheet.
- Bake crusts until golden brown, about 25 minutes.
- Remove baking sheet from oven, and let crusts cool slightly. Turn out crusts onto a wire rack, and let cool completely.
- Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream; garnish with crystallized ginger. Serve.
COCONUT MACAROON TART
Steps:
- This decorative tart goes well with ice cream and makes a good dinner party dessert. The coconut is naturally oily, which helps to preserve the tart for a few days.
- Make the Sweet Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using.
- Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.
- For the filling: whisk the eggs, caster sugar and cinnamon together in a bowl. Add the desiccated coconut and the melted butter, and mix well. Pour the filling into the cooked pastry crust, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes. Cook's Note: Sometimes I turn the oven down to 325 degrees F, after about 30 minutes, if it has already turned a good golden brown and I don't want it any darker.
- Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust the tart with icing sugar to serve.
- Place the flour, sugar, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
- If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
COCONUT MACAROON TART
I watched Chef Ann, make this on televison and later I found the recipe..bought a tart pan... rolled up my sleeves... and proceeded to make this tart..I'm glad this is a forgiving recipe, and a great one to do for a first tart. (It also helped to watch it,on TV, before I made it.) I had a little trouble getting it moved around...
Provided by deb baldwin
Categories Pies
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. PASTRY: Place the flour, sugar, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. (*If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands,add just enough egg to bring the dough together.) With your hands, flatten out the ball of dough, until it is about 3/4 inch thick, and wrap it in plastic wrap or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if pushed for time, in the freezer for 10 to 15 minutes.
- 2. Pre heat oven to 350 degrees. LINE A 9 INCH TART PAN: Roll out pastry dough between 2 pieces of plastic wrap. Make large enough to cover bottom and sides. (use powder sugar if it sticks to your hands) Remove plastic wrap before setting into tart pan. Lay dough over tart pan and gently, start with the bottom and work around to the side and cover tart pan. Use your roller, to roll over top of tart pan, to cut extra crust off. (save dough in extra plastic wrap to do any repairs) After you have Lined a 9 inch tart pan with the pastry dough, blind bake tart. (Blind baking: Line pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans and bake "blind" in a 350 degree oven for 15 to 20 minutes or until the pastry feels dry. Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any holes or cracks in the pastry, just patch with leftover raw pastry before you return to oven.. Set crust aside while you make the filling.
- 3. FOR THE FILLING: Whisk the eggs, sugar and cinnamon together in a bow. Add the coconut and melted butter, and mix well. Pour the filling into the cooked pastry crust, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes
- 4. *Turn oven down to 325 degrees, after about 30 minutes, if it has already turned a good golden brown).
- 5. Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust with powdered sugar to serve. Variation: Coconut and raspberry tart: Omit cinnamon. Spread 1 generous tablespoon of rasberry jam onto the baked pastry base before pouring in the coconut filling. * 1 tablespoon is not enough, add at least 2 heaping tablespoons of jam or more.
COCONUT MACAROON TARTLETS
Steps:
- Make the crust: Preheat oven to 350°F. In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
- Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
- Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
- Make the filling: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream, and garnish with crystallized ginger before serving.
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