Macaroon Blossom Cookies Recipes

COCONUT MACAROONS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

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.

MACAROON BLOSSOM COOKIES

Steps:

• Preheat oven to 350°F
• Cream together brown and white sugar, margarine and vanilla and maple extracts.
• Beat in egg.
• Sift in flour, baking powder and soda and salt until combined.
• Stir in flaked brazil nuts (or coconut).
• Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
• Press a macaroon candy into the centre of each tablespoonful of dough.
• Bake 10 to 12 minutes, depending on your oven.
• Cool on wire rack.
• Freeze really well.