Chewy Macaroons Recipes

CHEWY MACAROONS

Steps:

• In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

CHEWY COCONUT MACAROONS

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.

CHEWY COCONUT MACAROONS

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.

3 INGREDIENT CHEWY MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
• Mix all ingredients together until well combined.
• Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
• Bake for 10 - 12 minutes.
• When baked, transfer to cooling racks.
• These freeze wonderfully.

CHEWY MACAROONS

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.

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

COCONUT CHEWY MACAROONS

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!

CHEWY ALMOND COOKIES (MACAROONS)

Steps:

• Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.
• Beat egg whites at medium speed with an electric mixer until stiff peaks form.
• Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended.
• Add egg whites; knead by hand until smooth and doughlike consistency.
• Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie).
• Slightly flatten with thumb.
• Place cookies on a parchment-lined baking sheet.
• Top each with almond sliver pressed in lightly.
• Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned.
• Remove cookies immediately to wire racks; cool.

MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES

Steps:

• In large bowl, cream butter, cream cheese and sugar til well blended.
• Add egg yolk, o.j., and almond extract.
• In small bowl, whisk/mix flour, baking powder and salt.
• Gradually add to butter mixture, mixing well after each addition.
• Stir in well, 3 cups coconut.
• Cover and chill 1 hour or til firm enough to handle and roll into balls.
• Heat oven to 350.
• Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
• Place onto ungreased cookie sheet.
• Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
• Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
• *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
• Makes 3-3 1/2 dozen.