Paradise Macaroons Recipes

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ALTON BROWN'S PARADISE MACAROONS



Alton Brown's Paradise Macaroons image

Make and share this Alton Brown's Paradise Macaroons recipe from Food.com.

Provided by Sparky Duck

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

16 ounces sweetened flaked coconut
2 ounces sweetened condensed milk
1 pinch kosher salt
1 teaspoon vanilla extract
4 egg whites
5 ounces granulated sugar
12 ounces semi-sweet chocolate chips
1 ounce vegetable shortening
2 ounces salted macadamia nuts

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
  • In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
  • Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
  • Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
  • Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Nutrition Facts : Calories 149.2, Fat 9.4, SaturatedFat 6.1, Cholesterol 0.5, Sodium 50.4, Carbohydrate 17, Fiber 1.2, Sugar 15.5, Protein 1.4

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

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