Angel Food Coconut Macaroons Recipes

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BAKER'S ANGEL FLAKE COCONUT MACAROONS



Baker's Angel Flake Coconut Macaroons image

This is from the back of the Angel Flake bag of coconut. Soft, chewy, toothsome, with just a hint of almond flavor. Yummmmm. Let them 'ripen' a few hours before serving to let them soften. The edges can be a bit crispy straight from the oven.

Provided by Connie K

Categories     Drop Cookies

Time 30m

Yield 36 serving(s)

Number Of Ingredients 6

1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Steps:

  • Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
  • Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

SO EASY ANGEL MACAROONS



So Easy Angel Macaroons image

You'll be amazed at how simple these cookies are to make....with only a box of cake mix and a few other ingredients! --- servings are only esitamted.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 25 serving(s)

Number Of Ingredients 4

1 (16 ounce) package one-step angel food cake mix
1/2 cup water
1 1/2 teaspoons almond extract
2 cups flaked coconut

Steps:

  • Set oven to 350 degrees F.
  • In a bowl, beat cake mix, water and almond extract on low speed for 30 seconds, scraping bowl.
  • Fold in the coconut.
  • Drop by rounded teaspoons on a parchment-lined baking sheet.
  • Bake for 10-12 minutes or until set.
  • Remove paper with the cookies to a wire rack to cool.

ANGEL MACAROONS



Angel Macaroons image

These light and airy macaroons are easy to make from angel food cake mix. Coconut and just a hint of almond flavor make them delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 9

1 box Betty Crocker™ white angel food cake mix
1/2 cup water
1 teaspoon almond extract
1 package (7 oz) flaked coconut (2 cups)
1 tablespoon unsweetened baking cocoa
4 teaspoons butter or margarine
4 teaspoons unsweetened baking cocoa
4 teaspoons water
2/3 cup powdered sugar

Steps:

  • Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
  • Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
  • Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
  • Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
  • In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.

Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g

BONNIE'S ANGEL FOOD MACAROONS



BONNIE'S ANGEL FOOD MACAROONS image

These macaroons are quick and easy to make. We like to keep them on hand, especially when we want a little something sweet with our cup of hot chocolate or coffee. Pile some high on a pretty plate for your neighbor, too. I guarantee they won't forget your kindness! Eat them plain, or dip in chocolate. Enjoy! Photos are my...

Provided by BonniE !

Categories     Cookies

Time 20m

Number Of Ingredients 5

1 box angel food cake mix - about 16 ounces
1 1/2 teaspoons almond extract
1/2 cup water
3 cups of sweetened flaked coconut
~~ parchment paper to line baking pan. i also reuse it each time. cleanup is a snap. to bake the cookies, i use an aire gourmet baking sheet, which is an excellent baking sheet, and it is almost impossible to burn the cookies.

Steps:

  • 1. Line the baking sheet with parchment paper. (reuse for each batch) No need to grease. Preheat the oven to 350 degrees, and place rack in CENTER of the oven. Bake cookies 10 to 12 minutes, depending on your oven.
  • 2. You will need a box of angel food cake mix and a bag of flaked, sweetened coconut, almond extract and water.
  • 3. Using a hand mixer, mix the angel food cake and the water and extract together, on low, for one minute, then scrape the bowl and beat for one minute more. Gently fold in the coconut.
  • 4. Drop the cookies by heaping teaspoon onto the baking sheet, two inches apart. (I do mine with a tablespoon because I like them bigger, takes one minute longer to bake them in my oven)
  • 5. Bake for 10 to 12 minutes depending on your oven. Size of cookie also makes a difference in the time it takes to bake. Don't overbake the cookies! They should look like toasted marshmallows look when they are just barely starting to turn a tan color. See my photo.
  • 6. Remove from oven and cool on a wire rack.
  • 7. Here is how they look.
  • 8. Give a plate of these cookies as a gift!
  • 9. Enjoy!

LIGHT COCONUT MACAROONS



Light Coconut Macaroons image

Make and share this Light Coconut Macaroons recipe from Food.com.

Provided by Chefella

Categories     Dessert

Time 20m

Yield 36 serving(s)

Number Of Ingredients 6

1 (8 ounce) package fat-free whipped topping
1 (18 1/4 ounce) package angel food cake mix
2 eggs
1 cup shredded unsweetened coconut
1 teaspoon vanilla
1/2 cup shredded unsweetened coconut

Steps:

  • Preheat oven to 375°F Mix first five ingredients together, and drop by spponfuls onto a greased cookie sheet.
  • Sprinkle remaining 1/2 cup of coconut over cookies.
  • Bake for 15 minutes or until beginning to brown slightly. Let cool completely before removing from cookie sheet.

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 32 cookies.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract

Steps:

  • In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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