Macaroons Ii 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

CHOCOLATE MACAROONS II



Chocolate Macaroons II image

A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.

Provided by Linda Eurich

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 12

3 ounces cream cheese, softened
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
⅓ cup butter
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

Steps:

  • To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
  • To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
  • Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
  • Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
  • Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g

CHOCOLATE-DIPPED COCONUT MACAROONS



Chocolate-Dipped Coconut Macaroons image

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Provided by Chef John

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  • Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  • Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
  • Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g

HOW TO MAKE MACARONS RECIPE BY TASTY



How To Make Macarons Recipe by Tasty image

It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.

Provided by Jody Tixier

Categories     Bakery Goods

Time 1h50m

Yield 30 macarons

Number Of Ingredients 11

1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring
1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream

Steps:

  • Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  • In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  • Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  • Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  • Transfer the macaron batter into a piping bag fitted with a round tip.
  • Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  • Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  • Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  • Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  • Preheat the oven to 300˚F (150˚C).
  • Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
  • Transfer the macarons to a wire rack to cool completely before filling.
  • Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  • Transfer the buttercream to a piping bag fitted with a round tip.
  • Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  • Place in an airtight container for 24 hours to "bloom".
  • Enjoy!

Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams

MACAROONS



Macaroons image

Beaten egg whites make these macaroons light and foamy.

Provided by JOLLYGREEN23

Categories     Desserts     Cookies     Macaroon Recipes

Time 27m

Yield 12

Number Of Ingredients 4

2 egg whites
1 pinch salt
½ cup white sugar
2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
  • Bake in preheated oven for about 12 minutes.

Nutrition Facts : Calories 91.2 calories, Carbohydrate 14.8 g, Fat 3.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 44.4 mg, Sugar 12.9 g

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

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.

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