Dried Fruit And Coconut Macaroons Recipes

WINTER FRUIT MACAROONS

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. Thaw before serving.

COCONUT MACAROONS RECIPE

Steps:

• Preheat oven to 350°F. Combine unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch that the mixture does not burn, though your goal is a nice golden brown color. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F. (If using a convection oven, leave at 350°F).
• Clean a medium size mixing bowl with hot water and lemon juice to be sure it's very clean. Whip egg whites with a pinch of salt in bowl until the whites stiffen into firm peaks adding sugar slowly and evenly. Fold the toasted coconut into the egg white mixture. Whisk in vanilla and salt and whisk until the mixture is frothy. Place bowl in fridge to chill for ½ hour.
• Line a baking sheet with parchment paper drop medium scoop (2 tablespoon size) rounds of the coconut mixture onto the baking sheet. Press one or two dried cherries, cranberries, plums or other dried fruit into the top of each macaroon (optional). Melt butter and honey together. Drizzle the mixture over the top of each macaroon.
• Bake macaroons for 20 to 25 minutes, until lightly browned (watch carefully to avoid burning) or for 10 to 12 minutes if using a convection oven. Macaroons should be dry to the touch. You may need to bake them longer if it is a humid day.

COCONUT-APRICOT MACAROONS

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-APRICOT MACAROONS

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.

DRIED FRUIT AND COCONUT MACAROONS

Steps:

• Preheat over to 325, lightly grease cookie sheet.
• Coarsley chop the dried fruit.
• Combine coconut, sugar, flour and salt; stir in egg whites and vanilla.
• Fold in fruit and nuts.
• Drop by rounded teaspoonfuls onto prepared cookie sheet.
• Bake 15 minutes.
• Immediately remove the macaroons to a rack to cool.
• Repeat with remaining dough.