FIRST-PLACE COCONUT MACAROONS
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
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
COCONUT MACAROONS III
This recipe has won many 1st place ribbons at my state fair. They are very simple to make.
Provided by Kristil Kimbro Lyle
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g
COCONUT MACAROONS
Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield 26 macaroons
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
- Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
- Note: ⅞ cup = ¾ cup plus 2 tablespoons
- Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
- Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 macaroon (nutritional data includes optional chocolate), Calories 134, Fat 8 g, Carbohydrate 16 g, Protein 2 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 81 mg, Cholesterol 4 mg
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
OLD FASHIONED COCONUT AND ROSE WATER MACAROONS
What can be nicer then inviting friends and family over for an old fashioned afternoon tea. Homemade bread, sandwiches, cakes, biscuits (cookies) and these delightful rose scented coconut macaroons. These are not the same as the little piped, multi-coloured and flavoured macaroons that you find in France; these are rustic and yet elegant little coconut mounds or pyramids, real old fashioned biscuit type cakes. As well as being delicious, these are also easy to make. If you would like to add a little food colouring to make them a pale pink, that would make them look so pretty! BUT, be warned, do add the colouring carefully, many a pale rose coloured biscuit (cookie) has ended up a bright puce colour! Recipe from Francis Bissell.
Provided by French Tart
Categories Drop Cookies
Time 25m
Yield 24-30 Macaroons, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix the coconut and sugar, add the cream, a little rosewater, a spot of food colouring if using it, and enough egg-white to bind together in a firm paste.
- Use teaspoons or dessertspoons, dipped in water, to shape small oval quenelles, or use a mould to shape them into pyramids. Place them on a baking-sheet, lined with rice paper, and bake in a pre-heated oven at gas mark 3/170 C for 15 to 20 minutes, until they are just set and still pale.
- Remove them from the oven, top each with a piece of crystallised rose petal, and leave to cool on a wire rack.
- Small pieces of glacé cherries can be substituted for the rose petals. When the macaroons are baked you can dip them in a little melted chocolate and leave it to set if you wish too.
Nutrition Facts : Calories 178.9, Fat 5.8, SaturatedFat 5.5, Sodium 68.9, Carbohydrate 31.6, Fiber 2.1, Sugar 28.1, Protein 1.2
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
COCONUT MACAROONS
Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under 20 minutes. Feel free to dip cooled macaroons in melted semi-sweet chocolate, and chill until it hardens.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
- Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
- Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
More about "old fashioned coconut and rose water macaroons recipes"
OLD SCHOOL COCONUT MACAROONS - LAWS OF BAKING
From lawsofbaking.com
Estimated Reading Time 3 mins
EASY COCONUT MACAROONS RECIPE - THE WHOOT
From thewhoot.com
Estimated Reading Time 1 min
NIGEL SLATER’S PROPER MACAROON RECIPES | FOOD | THE …
From theguardian.com
Estimated Reading Time 5 mins
AMAZING COCONUT MACAROONS (W/ NO CONDENSED MILK ...
From fivehearthome.com
4.9/5 (24)Calories 99 per servingCategory Dessert
- In a large bowl, use an electric hand mixer (or stand mixer) to beat the egg whites until frothy. Mix in sugar, salt, vanilla, and flour and beat another minute until smooth and thickened. Stir in coconut until all ingredients are well combined.
- Use a tablespoon or small cookie scoop to drop mounds of batter, 1 inch apart, onto prepared cookie sheets. Bake for 20 to 25 minutes or until cookies are beginning to turn light golden brown on the tips of the coconut flakes and around their bottom edges. Allow to cool for a couple minutes on the cookie sheets before transferring to a wire rack to cool completely.
- Place chocolate in a heat-proof bowl set over a pot filled with a couple inches of barely simmering water (the water should not touch the bottom of the bowl). Stir chocolate until melted. Alternatively, you may melt chocolate in the microwave by heating it for 1 minute at 50% power, stirring, and then heating and stirring at 30 second intervals until melted.
COCONUT MACAROONS-THE SOUTHERN LADY COOKS-ONLY 3 INGREDIENTS
From thesouthernladycooks.com
5/5 (6)Category DessertCuisine AmericanTotal Time 15 mins
- Combine coconut flakes, vanilla extract and condensed milk in a large bowl. Line a baking sheet with parchment paper. Use either an ice cream scoop or your hands to make these into balls and flatten on cookie sheet. I squeeze them into balls with my hands and then flatten on sheet. This makes them hold together.
- Bake in preheated 350 degree oven for 10 to 12 minutes or until edges are browned. Remove from baking sheet immediately when you take them out of the oven and let cool.
ALMOND MACAROONS - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 2 mins
OLD-FASHIONED COCONUT MACAROONS - FOOD24
From food24.com
Cuisine BakeCategory BakeServings 12Total Time 30 mins
ENGLISH COCONUT MACAROONS - SWEET 2 EAT BAKING
From sweet2eatbaking.com
Estimated Reading Time 3 mins
RECIPE: OLD-FASHIONED COCONUT MACAROONS | STUFF.CO.NZ
From stuff.co.nz
Estimated Reading Time 1 min
EGGLESS COCONUT CREAM PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GRANDMA KRAUSE'S COCONUT COOKIES RECIPE - ALL INFORMATION ...
From therecipes.info
RHUBARB MACAROON PIE RECIPES
From tfrecipes.com
THE BEST OLD FASHIONED COCONUT MACAROONS | COCONUT ...
From pinterest.com
ENGLISH TRIFLE RECIPES - ENJOY GRANDMA'S FAVORITE TRIFLES
From homemade-dessert-recipes.com
OLD FASHIONED COCONUT AND ROSE WATER MACAROONS
From tfrecipes.com
OLD FASHIONED COCONUT MACROONS RECIPE
From crecipe.com
OLD FASHIONED COCONUT MACAROONS - RECIPE | COOKS.COM
From cooks.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 »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #drop-cookies #desserts #eggs-dairy #american #french #european #finger-food #heirloom-historical #holiday-event #kid-friendly #vegetarian #cakes #cookies-and-brownies #english #eggs #dietary #wedding #valentines-day #presentation #served-cold
You'll also love