Bakers One Bowl Macaroons Recipes
BAKER'S ANGEL FLAKE COCONUT MACAROONS
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
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.
ONE BOWL MACAROONS
Make and share this One Bowl Macaroons recipe from Food.com.
Provided by Charlotte J
Categories Drop Cookies
Time 20m
Yield 48 macaroons
Number Of Ingredients 3
Steps:
- Heat oven to 350°F.
- Mix coconut, milk and vanilla in large bowl.
- Drop by teaspoonsful, about 1 inch apart, onto well-greased cookie sheets, pressing down ends of coconut with back of spoon.
- Bake 10 to 12 minutes or until golden brown.
- Immediately remove from cookie sheets.
- Cool on wire racks.
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CHEWY COCONUT MACAROONS - MIDWESTERN HOMELIFE
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- So, this is an extra step you do not have to take. But it results in more uniformly shaped macaroons. Whiz your coconut through the food processor to break up the coconut shreds into smaller flakes.
- Combine one 14 oz. bag of shredded coconut, one can of sweetened condensed milk, and one teaspoon of pure vanilla extract in a bowl.
- Place the bowl in the refrigerator for about an hour to chill the dough. This keeps the macaroons from spreading during baking so you can get pretty ball-shaped cookies.
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