Chewy Coconut Macaroons Recipes

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CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 30

Number Of Ingredients 4

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
  • In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
  • Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Nutrition Facts : Calories 77 g, Fat 4 g, Protein 1 g

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18

Number Of Ingredients 5

2 large egg whites
1 tablespoon granulated sugar
2 1/2 cups sweetened shredded coconut
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
  • Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
  • Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.

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

SOFT AND CHEWY COCONUT MACAROONS



Soft and Chewy Coconut Macaroons image

I love coconut and these macaroons are very soft and sweet and chewy. This is my second recipe for this cookie and I just can't get enough! The trick to getting that soft chewy perfect macaroon is to really whip the egg whites. The first time I made these they flattened out abit so I adjusted the coconut and added another 1/2 cup just to give it abit more chewiness and baked it abit longer to crisp the outside while the middle was nice a chewy. But please adjust to your tastes.

Provided by veraj9170

Categories     Drop Cookies

Time 12m

Yield 30 cookies

Number Of Ingredients 5

3 egg whites
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
1 1/4 cups sweetened flaked coconut
1/2 cup flour

Steps:

  • Preheat oven to 350.
  • In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.
  • Gradually add confectioners' sugar and mix well.
  • Using a rubber spatula, gently fold in coconut and flour until blended.
  • Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.
  • Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.
  • You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

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

Provided by kansashortcake

Categories     Drop Cookies

Time 30m

Yield 32 cookies, 32 serving(s)

Number Of Ingredients 5

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

Steps:

  • In a bowl toss together the coconut, flour, and salt. Stir in sweetened condensed milk and almond extract until blended.
  • Drop by rounded teaspoonfuls 3in apart on bakins sheets lightly coated with cooking spray.
  • Bake 300 for 18-22min until edges are lightly browned. Cool for 2 mins before removing, cool on wire rack.

Nutrition Facts : Calories 41.5, Fat 1.9, SaturatedFat 1.8, Sodium 28.1, Carbohydrate 5.7, Fiber 0.7, Sugar 2.5, Protein 0.5

CHEWY MACAROONS



Chewy Macaroons image

Make and share this Chewy Macaroons recipe from Food.com.

Provided by Diana Adcock

Categories     Drop Cookies

Time 18m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 5

3 cups sweetened flaked coconut
1/2 cup flour
1/4 teaspoon salt
1 (300 ml) can sweetened condensed milk
1 1/2 teaspoons vanilla

Steps:

  • Preheat oven to 325.
  • Combine coconut, flour and salt.
  • Stir in vanilla and milk.
  • Drop from a tablespoon onto a greased cookie sheet.
  • Bake for 13 minutes or until golden brown.

COCONUT CHEWY MACAROONS



Coconut Chewy Macaroons image

Simple and tasty macaroons with a crunchy outside and a chewy inside that melts in your mouth. if you want, dip the bottoms in melted chocolate, or drizzle some on top after baking.

Provided by For Goodness Bake

Categories     Drop Cookies

Time 55m

Yield 30 Cookies, 12 serving(s)

Number Of Ingredients 9

1/3 cup fat-free evaporated milk
3/4 cup sugar
2 tablespoons butter or 2 tablespoons margarine
3 1/4 cups shredded coconut
2/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup chocolate chips, melted (optional)

Steps:

  • Preheat oven to 325 degrees F.
  • combine and heat evaporated milk, sugar, and butter in microwave until butter is completely melted.
  • stir in vanilla and almond extracts.
  • In a separate bowl, combine coconut and flour.
  • Fold wet mixture into dry until combined.
  • Drop by spoonfuls on a greased cookie sheet.
  • Bake 10-13 minutes, until tops are golden brown.
  • Cool on wire rack.
  • melt chocolate chips and use to dip the bottoms of the cookies.
  • Enjoy!

Nutrition Facts : Calories 224.4, Fat 10.9, SaturatedFat 9.2, Cholesterol 5.4, Sodium 136.4, Carbohydrate 30.7, Fiber 1.3, Sugar 24.3, Protein 2

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