Holiday Coconut Macaroons Recipes

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FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

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

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

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

PERFECT COCONUT MACAROONS



Perfect Coconut Macaroons image

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

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

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

HOLIDAY COCONUT MACAROONS



Holiday Coconut Macaroons image

Make and share this Holiday Coconut Macaroons recipe from Food.com.

Provided by Mary Scheffert

Categories     Drop Cookies

Time 25m

Yield 24 cookies

Number Of Ingredients 8

4 egg whites
2/3 cup sugar
1/4 cup flour
1/8 teaspoon salt
1/2 teaspoon almond extract
4 cups coconut
1/4 cup chopped glace red cherries
1/4 cup chopped glace green cherries (or use 1/2 cup of glace mixed fruit instead of the cherries)

Steps:

  • Preheat oven to 325F degrees.
  • Grease& lightly flour cookie sheets.
  • In medium bowl, beat egg whites until foamy.
  • Add sugar, flour, salt& almond extract; blend well.
  • Stir in coconut& cherries (or fruit mix).
  • Drop tablespoons onto cookie sheet, approximately 2 inches apart.
  • Bake 13-17 minutes or until set& lightly browned.
  • Immediately remove from cookie sheets& cool completely.

COCONUT MACAROONS



Coconut Macaroons image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 25 to 28 Macaroons

Number Of Ingredients 9

5 1/2 cups sweetened shredded coconut
2/3 cup all-purpose flour
1/4 teaspoon kosher salt
14 ounces sweetened condensed milk
1/2 cup orange juice
1 to 2 ounces chopped pistachios, plus more for dipping
1 cup milk chocolate pistoles, melted for dipping
Juice and zest of 1 orange, for garnish
Juice and zest of 1 orange, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, stir together the coconut, flour and salt. Stir in the condensed milk, orange juice and chopped pistachios until well combined.
  • Using a small scoop (about 1 tablespoon), scoop out the coconut batter onto 2 parchment-lined baking sheets. Be sure to press the tops down just a little so the centers can cook.
  • Bake until the coconut is toasted, 12 to 15 minutes. Allow to cool on the pans.
  • Dip the bottom of each cooled macaroon in the melted milk chocolate, and lightly roll in pistachios. Return to the baking sheets and let set. Squeeze fresh orange juice and sprinkle orange zest over the tops.

CHOCOLATE-DIPPED COCONUT MACAROONS



Chocolate-Dipped Coconut Macaroons image

Writing an ice cream book means two things: (1) you'll need to buy a separate freezer, and (2) you're going to have buckets of egg whites left over. Because this recipe uses quite of bit of egg whites, it was a staple in my repertoire for a while. I was certain all my friends (and neighbors, and delivery men, and local merchants, and the people who work in my doctor's office) would tire of eating these coconut macaroons, but never once did I hear a complaint. Dipping the bottoms in dark chocolate isn't required, but it really lifts the macaroons to a whole different level. I very highly recommend it.

Yield makes about 60 cookies

Number Of Ingredients 8

8 large egg whites (1 cup/250 ml)
2 1/2 cups (500 g) sugar
1/2 teaspoon salt
2 tablespoons (30 ml) honey
5 cups (350 g) dried unsweetened shredded coconut
1/2 cup (70 g) all-purpose flour
1 teaspoon vanilla extract
4 ounces (115 g) bittersweet or semisweet chocolate, chopped

Steps:

  • In a Dutch oven or very large saucepan, mix together the egg whites, sugar, salt, honey, coconut, flour, and vanilla. Set over medium-low heat and gently cooking the mixture, stirring frequently to dry it out a bit. When the bottom just begins to sizzle, transfer the mixture to a medium bowl and let cool slightly.
  • Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • When the mixture is cool enough to handle, use your fingers to form it into tight 1 1/4-inch (3-cm) pyramids and place them on the prepared baking sheets (they won't spread during baking so you can place them fairly close together).
  • Bake, rotating the baking sheets midway during baking, until the macaroons are uniformly deep golden brown, about 20 minutes. Let cool completely on the baking sheets.
  • To dip the macaroons in chocolate, remove the cookies from the baking sheets. Turn over the parchment paper sheets so the clean sides are facing up or line the baking sheets with plastic wrap.
  • Add the chocolate to a medium heatproof bowl. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
  • Dip the bottom of each macaroon into the melted chocolate, scraping any excess chocolate against the inside rim of the bowl. After dipping, place the cookie, dipped side down, on the prepared baking sheet. Refrigerate until the chocolate hardens.
  • The batter can be refrigerated for up to 1 week or frozen for up to 1 month. The macaroons, dipped or undipped, can be kept in an airtight container for up to 3 days.
  • Milk chocolate can be used in place of the dark chocolate. To make these cookies for Passover, substitute ground almonds or matzoh meal for the flour.

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