Crunchy Macaroons Recipes

CRUNCHY MACAROONS

Crunchy Macaroons image

These chewy little cookies have a nice coconut and almond flavor...and crisp rice cereal adds a little crunch. Our home economists whipped them up using only five ingredients.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

1-1/2 cups crisp rice cereal
1-1/4 cups sweetened shredded coconut
2 large egg whites
3 tablespoons sugar
1/8 teaspoon almond extract

Steps:

In a small bowl, combine all ingredients. With damp fingers, shape into 1-1/2-in. mounds on parchment-lined baking sheets. , Bake at 300° for 20-25 minutes or just until edges turn brown. Remove to wire racks to cool.

Nutrition Facts : Calories 76 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CRISPY GOLDEN MACAROONS

Crispy Golden Macaroons image

At holiday time, stick a candied cherry in the center of each cookie. These sweet chewy cookies are low in fat, too.

Provided by Mary

Categories Desserts Cookies Macaroon Recipes

Yield 12

Number Of Ingredients 4

Ingredients

⅔ cup low-fat sweetened condensed milk
1 cup cornflakes cereal
1 cup crisp rice cereal
¾ cup flaked coconut

Steps:

Preheat oven to 375 degrees F ( 190 degrees C ). Lightly grease a cookie sheet.
In a medium bowl, stir together the flaked corn cereal, crisp rice cereal, and the flaked coconut. Stir in the sweetened condensed milk until thoroughly combined.
Drop dough from a tablespoon onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes, until golden brown. Cool on the cookie sheet for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 95.8 calories, Carbohydrate 16.7 g, Cholesterol 2.2 mg, Fat 2 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 65.6 mg, Sugar 12.3 g

CRUNCHY, CHEWY FLAX & ALMOND MACAROONS (EGG-FREE)

Crunchy, Chewy Flax & Almond Macaroons (Egg-Free) image

My Oma & I combined her Nusskuchen recipe and my DD's egg-free diet to create this lovely, dense macaroon/biscotti-type dough. The original German "nutcake" recipe calls for no less than 7 eggs, which we substituted here w/7x 1 Tbsp flax : 3 Tbsp water. Our hesitation was replaced by an eagerness to "mach es noch ein mal!", which I've done tonight, this time taking the time to convert the European measurements. Enjoy!

Provided by DoubletheGarlic

Categories Dessert

Time 45m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 8

Ingredients

7 tablespoons ground flax seed
21 tablespoons water (1/3 c. plus 1 T. plus 1 t.)
1 1/2 cups sugar
5 tablespoons hot water (each T. just shy of a full T.)
2 1/3 cups ground almonds
1 cup flour
1 1/2 teaspoons baking powder
10 drops almond essence

Steps:

Whisk the first two ingredients together in a bowl and let stand at least 2-3 minutes before use.
Using a hand mixer, beat the sugar & 5 T. hot water together in a large bowl for 2-3 minutes (to allow some of the sugar to "melt").
Gradually add the flax mixture and all the rest of the ingredients. Mix well.
If making as biscotti or chewy bars, grease and flour an 8x11" baking tin (as per kokeshi doll below) or a 10" round springform pan before adding the dough. Bake at 350F for 40 minutes. Remove promptly to a wire rack.
If making as cookies or macaroons, grease and flour a cookie sheet before placing 1" balls of dough approximately 1 1/2 inches apart. Bake at 350F for 25-30 minutes. Remove promptly to a wire rack.
NB If you want these to be chewy, do not allow them to brown at the edges. Otherwise they will be as hard as hockey pucks!
PS I preferred using my Bosch Kitchen Machine (the large bowl & dough hooks) to a hand mixer for this heavy batter.

Nutrition Facts : Calories 211.5, Fat 8.9, SaturatedFat 0.7, Sodium 38.1, Carbohydrate 30.4, Fiber 2.9, Sugar 20.8, Protein 4.6

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