Coconut Macaroon With Apricot Preserves Recipes

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FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COCONUT MACAROONS



Coconut Macaroons image

Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.

Provided by Jennifer Segal

Categories     Desserts

Time 45m

Yield 26 macaroons

Number Of Ingredients 6

1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
⅞ cup sweetened condensed milk (see note below on measurement)
1 teaspoon vanilla extract
2 large eggs whites
¼ teaspoon salt
4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Steps:

  • Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  • In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  • In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  • Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  • If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
  • Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
  • Note: ⅞ cup = ¾ cup plus 2 tablespoons
  • Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  • Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 macaroon (nutritional data includes optional chocolate), Calories 134, Fat 8 g, Carbohydrate 16 g, Protein 2 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 81 mg, Cholesterol 4 mg

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

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 and serve.

COCONUT MACAROONS



Coconut macaroons image

Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea

Provided by Liberty Mendez

Time 45m

Yield Makes 10-12

Number Of Ingredients 5

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

Steps:

  • Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
  • Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
  • Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium

COCONUT-MANGO MALVA PUDDING



Coconut-Mango Malva Pudding image

My friend shared this amazing malva pudding recipe with me. Malva pudding is a dense, spongy cake drenched in a rich, sticky butter sauce. My slow-cooker, tropical spin incorporates a creamy coconut sauce and juicy mangoes! -Carmell Childs, Orangeville, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h50m

Yield 12 servings.

Number Of Ingredients 18

4 large eggs, room temperature
1-1/2 cups sugar
1/4 cup apricot preserves
2 tablespoons butter, melted
1 can (13.66 ounces) coconut milk
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup canned coconut milk
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons apricot preserves
1/2 teaspoon coconut extract
2 medium mangoes, peeled and chopped
1/4 cup sweetened shredded coconut, toasted
1 container (8 ounces) frozen whipped topping, thawed

Steps:

  • In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours., Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.

Nutrition Facts : Calories 518 calories, Fat 24g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 452mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.

COCONUT-APRICOT MACAROONS



Coconut-Apricot Macaroons image

Make and share this Coconut-Apricot Macaroons recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 55m

Yield 24 macaroons

Number Of Ingredients 6

3 large egg whites
1/2 cup sugar
3/4 teaspoon almond extract (optional)
1/4 teaspoon salt
1 (14 ounce) package sweetened flaked coconut
1/2 cup soft dried apricot, coarsely chopped

Steps:

  • Preheat over to 325 degrees. Line a baking sheet with parchment paper. (I used foil but - I now know - parchment would have been better. : ).
  • In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
  • Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2" apart on prepared baking sheet (macaroons will not spread).
  • Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through (I forgot this step). Transfer macaroons to a wire rack to cool completely (I didn't do this because they kinda stuck to the foil but peeled away nicely once cooled). Store in an airtight container at room temperature, up to 1 week (if they last that long - lol).
  • Makes about 20 (I got 24).

Nutrition Facts : Calories 107.7, Fat 5.9, SaturatedFat 5.2, Sodium 74.7, Carbohydrate 13.8, Fiber 0.9, Sugar 12.8, Protein 1

COCONUT-APRICOT MACAROONS



Coconut-Apricot Macaroons image

Looking for a new macaroon recipe? Follow these easy directions to make flourless cookies with dried apricots, a dessert that's welcome at both Passover and Easter meals.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 20

Number Of Ingredients 6

3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract (optional)
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped (3 ounces)

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
  • Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).
  • Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.

Nutrition Facts : Calories 127 g, Fat 6 g, Fiber 2 g, Protein 1 g

COCONUT-APRICOT MACAROONS



Coconut-Apricot Macaroons image

Macaroons qualify as one of the easiest cookies to make; just "stand and stir," no fancy ingredients, machines or methods required. And they're easy to customize, too; just stir in dried fruit, chocolate chips or citrus zest.

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 24 macaroons

Number Of Ingredients 7

1/2 cup dried apricots or cherries, finely chopped
2 teaspoons pure vanilla extract
Pinch fine salt
2 large egg whites, lightly beaten
Finely grated zest of 1/2 orange
3 cups finely shredded sweetened coconut (about 8 ounces)
1 1/2 cups semisweet chocolate chips, melted, optional

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl. Toss the coconut with the egg mixture until completely coated.
  • Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart.
  • Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer the baking sheets to a rack to cool. If desired, dip the bottoms of the cookies in the melted chocolate.
  • Store the macaroons in a tightly sealed container for up to a week.

COCONUT MACAROON WITH APRICOT PRESERVES



COCONUT MACAROON WITH APRICOT PRESERVES image

Categories     Cookies     Fruit     Dessert

Yield 12 large macaroons

Number Of Ingredients 5

1 14 ounce bag sweetened flake coconut
3/4 cup sugar
3/4 cup egg whites
2 teaspoons pure vanilla extract
6 teaspoons apricot preserves

Steps:

  • Mix coconut, sugar and unbeaten egg whites in heavy saucepan. Cook over medium heat for 12 minutes, stirring constantly. Remove from heat and add vanilla. Stir well. Place mixture in a glass mixing bowl. Using a spoon, press up the sides of the bowl. Refrigerate for 30 minutes. Put parchment paper on cookie sheet. Dip a 2 inch ice cream scoop in water and scoop a cookie from the bowl scraping the bottom on the side of the bowl to level. Place on prepared sheet. Repeat with remaining mixture. Dip finger in water and press in the center of each cookies about half way. Spoon 1/2 teaspoon apricot preserves into indentation. Bake in preheated 300 degree oven 35-37 minutes until light golden brown. Place cookie sheet on cooling rack and completely cool the cookies before removing.

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