Driedfruitandcoconutmacaroons Recipes

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.

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.

DRIED FRUIT AND NUT CAKE

Steps:

• Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
• In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
• In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
• Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
• When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
• To serve, cut into thin slices with a sharp heavy knife.