FESTIVE COCONUT MACAROONS
Celebrate the festive season with these tropical delights! Enjoy coconut cookies topped with cherries - a yummy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease and lightly flour cookie sheets. In large bowl, beat egg whites until foamy. Beat in sugar, flour, salt and almond extract until well blended. Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheets.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g
COCONUT MACAROONS WITH CANDIED CHERRIES
Looking for a tropical twist in dessert? Then check out these delicious coconut cookies topped with cherries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 42
Number Of Ingredients 7
Steps:
- About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.)
- In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.*
- Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper.
- Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy--do not underbeat. Pour into a medium bowl.
- Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended.
- For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart. Place 1 cherry piece on each cookie.
- Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 5 g, TransFat 0 g
FIRST-PLACE COCONUT MACAROONS
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
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 CHERRY MACAROONS
Tart dried cherries, vanilla and orange zest enhance classic coconut macaroons.
Provided by Food Network Kitchen
Time 1h39m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
- Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
- Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.
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 and serve.
COCONUT MACAROONS WITH A CHERRY TOP
My mother made these at Easter but the recipe wasn't written down. After much research, I worked with the recipe from Diane Rattay on About.com, and modified it to add the maraschino cherries like my mom did. Be sure to whip the egg whites thoroughly until stiff and glossy. A bonus is that these are a non-fat cookie.
Provided by CookinDiva
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. Line baking trays with parchment paper.
- Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
- Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
- Using a mixer, beat egg whites and salt at high speed until soft peaks form.
- Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
- Beat in vanilla. With a rubber spatula, fold in coconut and flour.
- Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
- Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
- Store in tightly covered container for up to 3 days.
- Makes 36 cookies.
Nutrition Facts : Calories 51.5, Fat 2, SaturatedFat 1.9, Sodium 31.5, Carbohydrate 8.2, Fiber 0.8, Sugar 6.4, Protein 0.5
CANDIED CHERRY MACAROONS
A delicious variation on traditional macaroons.
Provided by Alice Bernard
Categories Desserts Cookies Macaroon Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Cover cookie sheets with parchment paper or aluminum foil, shiny side up.
- In large mixing bowl, mix almond paste and white sugar until well blended. Mix in egg whites one at a time. Combine the flour, confectioners' sugar and salt; blend into the almond paste mixture. Stir in cherries.
- Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat oven to 300 degrees F (150 degrees C).
- Bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 15.6 g, Fat 2.6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 20.5 mg, Sugar 10.4 g
COCONUT MACAROONS I
You will need a pastry bag with a large star tip to form these cookies.
Provided by Minnie
Categories Desserts Cookies Macaroon Recipes
Yield 60
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- In small bowl, combine sugar and cornstarch.
- In a large metal bowl, combine egg whites with almond extract. Place the bowl over a pan of simmering water. Stir in the sugar mixture. Whip with an electric mixer until thick and stiff, about 15 minutes. Fold in coconut. Remove from heat, and let cool for 5 minutes.
- Place mixture in a pastry bag fitted with a large star tip. Press out dough about 1 1/2 inches apart onto cookie sheets. Place 1/2 a cherry into the top of each cookie.
- Bake for 18 to 20 minutes or until lightly colored. Let cool on baking sheets for a minute before removing to wire racks.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 7.7 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 17 mg, Sugar 6.6 g
CHOCOLATE-DIPPED CHERRY MACAROONS
Besides Christmas, my next favorite holiday for some specialty baking has to be Valentine's Day.
Categories dessert
Time 1h10m
Yield 30 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Line two baking sheets with parchment paper and set aside. Spread chopped cherries out on a paper-towel-lined plate. Set aside. In a large bowl, stir together coconut, sweetened condensed milk, vanilla extract, and almond extract. Then fold in the chopped cherries. This will turn the mixture a light pink color-just fold until the whole mixture is evenly colored. Sprinkle flour evenly over the mixture and then fold again to incorporate. With a stand mixer or hand mixer, with the whisk attachment, whip egg whites and salt on high speed until there are medium-firm peaks. Very gently fold egg whites into coconut mixture. Using a medium-sized cookie scoop (the one I used is 1-3/4 inches in diameter), pack the coconut mixture fairly tightly into the scoop, and drop the batter onto prepared baking pans. Place both pans in the oven and bake for about 30-33 minutes, or until golden brown and set, alternating pans halfway through the total baking time. Remove pans from oven and let macaroons cool on the pan for 5 minutes before removing them to a rack to cool completely. Line a pan with parchment paper and set aside. In a very small microwave-safe bowl, gently melt the chocolate in the microwave. Heat for 15-20 seconds at a time, stirring in between, taking extra care to make sure the chocolate doesn't scorch. Dip the bottom of each macaroon into the melted chocolate, so chocolate reaches about ¼ inch up the sides. Wiggle the macaroon so excess chocolate will fall back into the bowl. Very gently scrape the bottom of the macaroon across the lip of the bowl, from inside of bowl to outside, to let excess chocolate fall back into the bowl. Place chocolate dipped cherry macaroon on parchment paper lined pan. Repeat until all macaroons are dipped. Let macaroons sit at room temperature until chocolate is set, or place in refrigerator for 10 minutes to speed up the process. Store in an airtight container at room temperature for a few days. These also freeze very well in an airtight container with parchment paper separating any layers of macaroons.
STAINED GLASS CHERRY MACAROONS
Macaroons are a timeless treat and a family favorite in our house. These merry morsels are always the first to disappear from the cookie tray. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 7 dozen.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, cherries and flour; stir into egg white mixture., Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts :
FESTIVE COCONUT MACAROONS
These are so pretty for Christmas-giving. They add so much to a cookie plate. I got the recipe from one of those little cookbooks in the grocery isle. I don't remember which one. Both cherries below are candied cherries. I typed it in that way but for some reason they would not allow me to keep the green ones candied; they changed it to glazed. That is why it reads that way.
Provided by Mimi in Maine
Categories Drop Cookies
Time 45m
Yield 24 cookis
Number Of Ingredients 8
Steps:
- Grease and lightly flour cookie sheet.
- In a large bowl, beat egg whites till foamy.
- Add sugar, flour, salt, and almond; blend well.
- Stir in coconut and candied cherries.
- Drop by scant tablespoonsfuls 2-inches apart on the cookie sheet.
- Bake in a 325 degree oven for 13-17 minutes or till set and only lightly browned.
- Remove immediately to rack.
Nutrition Facts : Calories 122.9, Fat 9.2, SaturatedFat 8.1, Sodium 26.5, Carbohydrate 9.9, Fiber 2.4, Sugar 6.7, Protein 1.7
CHERRY COCONUT MACAROONS
Super sweet, moist, and full of cherries, these coconut macaroons are perfect all year round. Drizzle with dark chocolate for the tastiest treat around.
Provided by By What Charlotte Baked
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 170°C / 340°F (150°C fan) and line a large baking sheet with greaseproof paper or baking parchment. Place the egg whites and cream of tartar into the bowl of your stand mixer (or a large bowl) and whisk using the balloon attachment (or an electric hand whisk) until soft peaks have formed. Add the sugar, and continue to whisk until stiff peaks are formed, and the mixture is nice and shiny. Add the vanilla, almond, salt, coconut, and chopped cherries, and gently fold together until the coconut is completely covered in the egg whites, and the cherries are well distributed. Using your hands (or an ice cream scoop) form golf-ball sized balls of the mixture, making sure they are nice and compact. Place on the lined baking sheet - they won't spread too much in the oven, so they can be fairly close to each other. Pop in the preheated oven for 20-25 minutes. The more exposed bits of coconut should be a nice golden brown, but there will still be some white in there too. Leave to cool completely on the baking sheet. Once cooled, drizzle with melted chocolate and pop in the fridge to set.
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- In a small bowl that fits the saucepan without touching the water, whisk together the eggs and vanilla extract. Place bowl on the saucepan add the sugar and whisk constantly for 5 minutes or so until the eggs get foamy and thickened.
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