Pongaroons Macaroon 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.

MACAROON COOKIES

Steps:

• In a large bowl, combine all ingredients. Drop 2 in. apart onto greased baking sheets., Bake at 350° for 10-12 minutes or until lightly browned. With a spatula dipped in water, immediately remove to wire racks to cool.

FIRST-PLACE COCONUT MACAROONS

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.

PONGAROONS MACAROON COOKIES RECIPE

Steps:

• Preheat the oven to 350ºF.
• Line a cookie sheet with parchment paper.
• Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
• Whisk the egg whites and salt until soft peaks form.
• Fold the egg whites into coconut mixture.
• Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
• Place about 1 inch apart on the parchment-lined cookie sheet.
• THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
• Do not squeeze the batter.
• If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
• Bake the macaroons until golden brown, 18 to 20 minutes.
• Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.

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.