Coconut Macaroon Cookie Cocktail Recipes

INA'S COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F.
• Combine the coconut, condensed milk, and vanilla in a large bowl.
• Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
• Carefully fold the egg whites into the coconut mixture.
• Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
• Bake for 25 to 30 minutes, until golden brown.
• Cool on wire racks.

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.

COCONUT MACAROONS WITH FLAVOR VARIATIONS

Steps:

• NOTE:To cut this recipe in half, use one.
• 7 ounce package of flaked coconut, 1/3 cup.
• of sugar, 3 tablespoons of flour, 1/8 teaspoon salt (dash). Also 1.
• 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.
• VARIATIONS:.
• Chocolate Dipped Coconut Macaroons:If making the full batch, melt a 16-ounce package of semi-sweet chocolate.
• squares. I just stick it in the microwave for 2 minutes; after the first minute has passed I check it to see if it's fully.
• melted. Chocolate retains shape when you melt it, so after the 2 minutes is up, stir to break up the chocolate squares.
• that remain to achieve a smooth consistency. Dip baked coconut macaroons (allow to cool first) halfway inches.
• melted chocolate. Space apart (so they don't stick to each other) on parchment paper lined baking sheets (or you.
• can just use big dinner plates) and put in refrigerator. Chill for a half hour to allow chocolate to harden. I use.
• parchment paper because they don't stick when you remove them from the plates or cookie sheets.
• Chocolate-Orange Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
• macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure orange extract.
• Minted Chocolate Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
• macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure peppermint extract.
• Mocha Macaroons:Follow procedure as described above for making coconut macaroons except replace almond extract with 1 T of instant coffee granules.

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:

• 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 MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
• Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
• Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

COCONUT MACAROON COOKIE COCKTAIL

Steps:

• To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
• To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce of the simple syrup, the coconut rum, half-and-half and crème de cacao; cover and shake. Strain into cocktail glass. Garnish with toasted coconut.