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.
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
STAINED GLASS CHERRY MACAROONS
Macaroons are a timeless treat and a family favorite in our house. These merry morsels are always the first to disappear from the cookie tray. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 7 dozen.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, cherries and flour; stir into egg white mixture., Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts :
FESTIVE COCONUT MACAROONS
Celebrate the festive season with these tropical delights! Enjoy coconut cookies topped with cherries - a yummy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease and lightly flour cookie sheets. In large bowl, beat egg whites until foamy. Beat in sugar, flour, salt and almond extract until well blended. Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheets.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g
HARVEYS COCONUT MACAROONS
As the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. -Norbert Koblitz, Lake Tahoe, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a food processor or blender, process coconut until finely chopped; set aside. Beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time, beating well after each addition; beat until smooth. Stir in nuts., Cut a small hole in the tip of a pastry bag; insert a large star tip. Transfer dough to bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Top with cherries. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
BIG COCONUT MACAROONS
Treat your guests with these delicious coconut macaroons that baked using almond extract and dipped in melted chocolate - a tropical treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- In top of double boiler, mix egg whites, sugar and salt. Cook over simmering water, stirring constantly, just until thoroughly heated and sugar is dissolved, about 6 minutes. Remove from heat; stir in almond extract. Stir in coconut and flour. Cover; refrigerate 1 hour or until firm.
- Heat oven to 325°F. Line large cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by 2 heaping tablespoonfuls 2 inches apart.
- Bake 25 minutes or until golden brown around edges and on top. Cool 5 minutes; remove to cooling rack. Cool completely.
- In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth. Cool to room temperature. Dip bottoms of macaroons in melted chocolate. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 203, Carbohydrate 33 g, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 114 mg
COCONUT MACAROONS
Made with both sweetened and unsweetened coconut these mounded treats are just the right amount of sweet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.
- In 1-quart saucepan, combine sugar, water and corn syrup. Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; stir in almond extract.
- In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg whites; beat on low speed until blended.
- Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat. Place 1 inch apart on cookie sheet.
- Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 0 g
COCONUT MACAROONS
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 40m
Yield About 18 macaroons
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
- Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
- Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
- Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
- Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
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
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