Ginger Coconut Macaroons Recipes
GINGER MACAROONS
A chocolate drizzle easily decorates the top of crisp cookies flavored with coconut and two kinds of ginger.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 30
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray cookie sheets with baking spray with flour.
- In large bowl, beat egg whites with electric mixer on high speed until frothy. Gradually beat in sugar until stiff. In small bowl, stir together flour, pumpkin pie spice, ground ginger and salt; fold into beaten egg whites. Fold in candied ginger and coconut.
- Drop by tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 15 to 20 minutes or until macaroons feel firm and are very lightly browned. Cool 10 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In small microwavable bowl, place chocolate chips and shortening. Microwave uncovered on High 30 seconds; stir until melted and smooth. Drizzle over cookies.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g
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.
GINGERBREAD MACAROONS
The first time we made these ginger macaroons, we felt like they were missing something. Once we adjusted the spices and added a buttery molasses filling, we had ourselves a sandwich cookie we couldn't get enough of! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Place confectioners' sugar, almond flour and spices in a food processor. Cover and process until well blended., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in almond mixture in several additions., Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in.-diameter cookies onto parchment paper-lined baking sheets. Let stand at room temperature for 20-30 minutes or until a light crust forms., Bake at 325° for 10-14 minutes or until firm to the touch. Cool completely on pans on wire racks., In a small bowl, beat the filling ingredients until light and fluffy. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts :
BASIC COCONUT MACAROONS
If you're looking for a simple, gluten-free Easter dessert, check out my basic coconut macaroons recipes.
Provided by Ellen Christian
Categories recipe
Time 24m
Number Of Ingredients 4
Steps:
- Preheat oven to 350F.
- Foil line and grease cookie sheet.
- Mix coconut, sweetened condensed milk, vanilla and almond together.
- Drop by rounded spoonfuls onto prepared baking sheet.
- Bake 10-14 minutes or until lightly browned around edges.
- Immediately remove from baking sheets to wire racks to cool.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 23 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 12 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PERFECT COCONUT MACAROONS
After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.
Provided by circoit
Categories Desserts Cookies Macaroon Recipes
Time 1h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
- Beat egg whites in a bowl until soft peaks form.
- Fold coconut mixture into egg whites until just combined.
- Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
- Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
- Line baking sheet with new piece of parchment paper.
- Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g
GINGER COCONUT MACAROONS
Make and share this Ginger Coconut Macaroons recipe from Food.com.
Provided by queenbeatrice
Categories Drop Cookies
Time 30m
Yield 24 macaroons, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, toss together coconut, sugar, flour, slivered and ground ginger and salt.
- In separate bowl, whisk egg whites until foamy; scrape over coconut mixture and stir to combine.
- Drop by heaping tablespoonfuls 2 inches apart, onto parchment paper-lined baking sheet.
- Bake in top and bottom thirds of 325 degree Fahrenheit oven, rotating and switching pans halfway through, for 20 minutes or until golden on bottom.
- Let cool on pans on racks.
More about "ginger coconut macaroons recipes"
GINGER COCONUT MACAROONS - THIS MESS IS OURS
From thismessisours.com
Estimated Reading Time 3 mins
- In a large mixing bowl combine the sugar, coconut, egg whites, vanilla, salt, and ginger. Mix well with your hands to make sure that all of the ingredients are incorporated.
- Dampen your hands with cold water. Scoop 1 1/2 tablespoonfuls into your hand and form the mixture into a mound. Place on the prepared baking sheet with at least an inch of space in between the cookies.
- Bake approximately 15-17 minutes, until the macaroons turn golden brown, rotating halfway through. Uneaten cookies can be stored at room temperature in an airtight container up to 3 days.
COCONUT MACAROONS RECIPE WITH GINGER - FOOD52
From food52.com
GINGERBREAD SPICE COCONUT MACAROONS RECIPE
From plumdeluxe.com
3 INGREDIENT COCONUT MACAROONS RECIPE - GEMMA'S BIGGER ...
From biggerbolderbaking.com
Estimated Reading Time 4 mins
- Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper or a Silpat Mat.
- In a medium bowl combine the coconut and sweetened condensed milk. . Mix with a spoon until the coconut and milk are completely mixed, the mixture will be very sticky but not too wet.
- Use a tablespoon measure scoop out 2 tablespoons of the coconut mixture and place on your cookie sheet about 1 inch apart, no need to worry about these spreading.
FRESH GINGER COCONUT MACAROONS - ISLAND GIRL CHIC
From islandgirlchic.com
Estimated Reading Time 4 mins
- In a medium bowl, mix together the sweetened flaked coconut, sweetened condensed milk and vanilla extract, ginger and salt. Set aside.
- Use a spatula to fold the egg whites into the coconut mixture. Then add in unsweetened shredded coconut.
GINGER COCONUT MACAROONS | 12 TOMATOES
From 12tomatoes.com
Estimated Reading Time 2 mins
- In a large bowl, mix flour, condensed milk, salt, and vanilla until just combined. Add coconut and minced ginger and stir to form a very soft dough.
- Using a small ice cream scoop or tablespoon, scoop out a generous spoonfuls of the mixture and drop onto baking sheet.
EASY COCONUT MACAROONS - CRISPY, CHEWY, AND FANTASTIC
From cupcakeproject.com
3.3/5 Location St. Louis, MOEstimated Reading Time 5 mins
- Set the bowl containing the mixture on the counter to rest for thirty minutes. The coconut will absorb even more liquid as it cools.
COCONUT MACAROONS · I AM A FOOD BLOG
From iamafoodblog.com
Estimated Reading Time 5 mins
- Use a cookie scoop to portion out the cookies in mounds and place the mounds on a parchment paper lined baking sheet.
GOLDEN MILK MACAROONS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Estimated Reading Time 4 mins
- Line a baking sheet (or large serving dish) with parchment paper and set aside. Add shredded coconut, turmeric, cinnamon, ginger, black pepper, and cardamom (both optional) to food processor or high speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like a dough if it is squeezed between your fingers. It may be necessary to encourage it along by scraping down the sides as it’s blending.
- Add maple syrup, coconut oil, vanilla, and sea salt. Mix again until well incorporated. Taste and adjust flavor as needed, adding more turmeric for an intense turmeric flavor, cinnamon for warmth, ginger for spice, maple syrup for sweetness, or coconut oil for added moisture.
- Using a tablespoon, scoop out 1 Tbsp amounts and firmly pack with fingers. Then push a finger on down the edge of the Tablespoon to scoop it out of the tablespoon, leaving a half-moon shape (see photo). Reform into a small disc if it loses shape.
- Lay bites down on parchment-lined baking sheet. Continue until all coconut is used - about 20 bites (amount as original recipe is written // adjust if altering batch size). Then transfer to refrigerator or freezer to chill.
PRUE LEITH'S COCONUT MACAROONS - THE GREAT BRITISH BAKE ...
From thegreatbritishbakeoff.co.uk
- Make the mango curd. Pour the mango purée into a small heatproof bowl and add the sugar, egg and egg yolks. Using a balloon whisk, whisk the sugar and egg mixture together until well combined, then whisk in the lime juice.
- Place the bowl over a pan of simmering water and cook over a medium heat, stirring with a rubber spatula for 5–7 minutes until the mixture has thickened and coats the back of a spoon.
- Add the butter a little at a time, stirring between each addition, until smooth. Pour into a sterilised jar, cover and leave to cool, then chill until set.
- Make the macaroons. Using the cutter (or glass) as a guide, draw 12 circles, each 6cm in diameter, on the rice paper. Cut out the circles and arrange on the lined baking sheet, evenly spaced apart.
- Tip the shredded coconut into the bowl of a food processor and blitz for 1–2 minutes, until the flakes are the size of desiccated coconut. Add the condensed milk, almond extract and rice flour and pulse until well combined.
- Using an electric hand whisk, whisk the egg whites and salt together to stiff (but not dry) peaks. Carefully fold the egg whites into the coconut mixture.
- Spoon half the mixture into the large piping bag fitted with a large open star nozzle and twist the top to seal.
- Pipe a ring of the coconut mixture around the edge of six of the rice-paper circles, leaving a space in the middle. Pipe a small amount of the mixture into the space, just enough to cover the rice paper, but leaving an indent large enough for 1 teaspoon of the mango curd.
- Spoon 1 tablespoon of coconut mixture onto each of the remaining 6 discs of rice paper and flatten with your fingers to make flat rounds. Place a piece of chocolate in the centre of each of these coconut circles, then top with a heaped tablespoon of the coconut mixture.
COCONUT GINGEROONS | KING ARTHUR BAKING
From kingarthurbaking.com
- Set aside., In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until fluffy.
- Add the molasses and egg and beat until until well combined., With the mixer on low, add the flour mixture slowly and blend until smooth.
- Fold in the coconut. Place the dough in the refrigerator to chill for at least 2 hours, or overnight., When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper., Using a small (teaspoon) cookie scoop or your hands, shape the dough into 1" balls.
CRANBERRY-GINGER COCONUT MACAROONS | KITCHEN @ HOSKINS
From kitchenathoskins.com
Estimated Reading Time 3 mins
RECIPE: GINGER COCONUT MACAROONS (HEALTHY COCONUT DROPS ...
From twoyearsponderock.wordpress.com
Estimated Reading Time 2 mins
COCONUT MACAROONS - READER'S DIGEST
From readersdigest.ca
Estimated Reading Time 40 secs
ALMOND GINGER COCONUT MACAROONS | HEATHER GOESCH NUTRITION
From heathergnutrition.com
Servings 8Total Time 20 minsCategory Dessert, Baking, Gluten-Free, Dairy-Free
COCONUT GINGER MACAROONS – MERA'S WARRIORS
From meraswarriors.com
RECIPE: SUPER SIMPLE COCONUT & GINGER MACAROONS – RUBBISH ...
From rubbisheatrubbishgrow.com
GINGER COCONUT MACAROONS RECIPE - WEBETUTORIAL
From webetutorial.com
GINGER-COCONUT MACAROONS RECIPE ON FOOD52 | RECIPE ...
From pinterest.ca
MACAROON TARTS WITH GINGER COCONUT WHIPPED CREAM AND ...
From cookienameddesire.com
GORDON RAMSAY'S DELIGHTFUL CARROT CAKE MACAROONS RECIPE ...
From thefoodxp.com
FILIPINO RECIPE WITH COCONUT MILK WITH INGREDIENTS ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #for-large-groups #drop-cookies #desserts #cookies-and-brownies #number-of-servings
You'll also love