Coconut Chewy Macaroons Recipes

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

PERFECT COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
• Beat egg whites in a bowl until soft peaks form.
• Fold coconut mixture into egg whites until just combined.
• Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
• Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
• Line baking sheet with new piece of parchment paper.
• Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

COCONUT MACAROONS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

CHEWY COCONUT MACAROONS

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.

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 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.

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.

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!