Almond Macaroon Nests Recipes

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ALMOND MACAROONS



Almond Macaroons image

This classic almond cookie is moist, soft, and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
  • Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

ALMOND MACAROON NESTS



Almond Macaroon Nests image

This is a tradition at Easter in our family! A delicate butter cookie, decorated with colored coconut to look like a little nest and filled with chocolate covered almonds or peanuts.

Provided by TYMEGJUS3

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¾ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 cup white sugar
¾ teaspoon vanilla extract
2 cups flaked coconut
2 drops red food coloring
2 drops yellow food coloring
1 cup chocolate-covered almonds

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  • Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients.
  • Divide the coconut into three separate containers (see Cook's Note). Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain.
  • Roll cookie dough into walnut-sized balls, then roll the balls in the coconut mixture. Place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
  • Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 15.1 g, Cholesterol 17.1 mg, Fat 9.3 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 117 mg, Sugar 8.3 g

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