Honeymacaroonies Recipes
HONEY MACAROONS
these are some of the best cookies my dad has ever made the are good and everyone loves these and they really smell good while baking
Provided by Patsy Fowler
Categories Cookies
Time 45m
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 325. Line baking sheets with parchment paper.
- 2. Mix all ingredients together in a saucepan and stir over medium heat. Cook until it starts to steam for about a minute.
- 3. Scoop about 2 teaspoon portions of the mixture onto the baking sheets.
- 4. Bake for 12-16 minutes, until lightly browned and fragrant. Slide the parchment paper with the macaroons off the sheets and onto a cooling rack.
HONEY MACAROONIES
I got this recipe from Better Homes and Gardens cookbook. This is a very simple recipe, even the kids can pitch in and help, they'll love you for it, I know my just love doing this with me. Its a great way of spending quality time with your children. ENJOY this time, for life passes by so fast. This are lovely memories they will cherish forever. So go ahead and dig in and have fun, like we do. ENJOY!
Provided by Mia 3
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- In a large mixing bowl stir together rolled oats, flaked coconut, chopped walnuts, and flour; set aside.
- In a saucepan combine brown sugar,butter or margarine, and honey,bring mixture to a boil, stirring often.
- Pour over oat mixture, blending well.
- For each cookie, press one level tablespoonful mixture into greased 1 3/4 inch muffin pan. (for flatter, crisper cookie place in 2-inch muffin pan).
- Top each cookie with a candied cherry.
- Bake at 350°F till well browned, 15-20 minutes (depending on the oven).
- Cool 10 minutes in pan; remove to rack and let cool thoroughly.
- Makes about 3 dozen.
Nutrition Facts : Calories 944.3, Fat 50.2, SaturatedFat 24.9, Cholesterol 81.3, Sodium 329.7, Carbohydrate 118.8, Fiber 7.4, Sugar 71, Protein 11.3
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- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
- Add the butter and cream cheese to a bowl, and cream with a mixer for about 2 minutes, until fluffy.
- Place the Honey Cream Cheese Frosting in a piping bag. Pipe the filling on half of the shells. Top with another shell.
- Store these Honey Macarons in the fridge for 5 to 7 days, or in the freezer for up to 2 months, in an air tight container.
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