Soft Sherbet Coconut Macaroons Recipes

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SOFT COCONUT MACAROONS



Soft Coconut Macaroons image

These are soft yummie cookies. Not like traditional macaroons, they are different in a delightful way.

Provided by MelodyOHare

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 7

1/4 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
2 2/3 cups sweetened flaked coconut
4 egg whites
1 teaspoon almond extract
1 cup chopped almonds

Steps:

  • Preheat oven to 325°F.
  • Combine flour, sugar, salt and coconut in mixing bowl.
  • Stir in egg whites and almond extract.
  • Stir in almonds, mix well.
  • Drop teaspoon fulls onto a greased cookie sheet.
  • Bake 20 minutes or until golden brown.

SOFT SHERBET COCONUT MACAROONS



Soft Sherbet Coconut Macaroons image

A soft macaroon that uses sherbert and cake mix to make them very simple to make. You can change the background flavor by changing the type of sherbet. I usually use pineapple sherbet but my friend made them with raspberry and they had a very unique flavor.

Provided by HokiesMom

Categories     Drop Cookies

Time 25m

Yield 72 cookies, 36 serving(s)

Number Of Ingredients 4

1 pint sherbet, softened (any flavor)
2 teaspoons almond extract
1 (18 1/4 ounce) box white cake mix
6 cups sweetened flaked coconut

Steps:

  • In a large mixing bowl, combine sherbet, almond extract, and dry cake mix; mix well.
  • Stir in the coconut.
  • Drop by tablespoons 2 inches apart onto greased baking sheets.
  • Bake at 350 degrees for 12-15 minutes or until edges are lightly browned.
  • Remove to wire racks to cool.

Nutrition Facts : Calories 151.9, Fat 7.2, SaturatedFat 5.2, Sodium 140.6, Carbohydrate 21.2, Fiber 1.1, Sugar 16.6, Protein 1.2

BAKER'S ANGEL FLAKE COCONUT MACAROONS



Baker's Angel Flake Coconut Macaroons image

This is from the back of the Angel Flake bag of coconut. Soft, chewy, toothsome, with just a hint of almond flavor. Yummmmm. Let them 'ripen' a few hours before serving to let them soften. The edges can be a bit crispy straight from the oven.

Provided by Connie K

Categories     Drop Cookies

Time 30m

Yield 36 serving(s)

Number Of Ingredients 6

1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Steps:

  • Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
  • Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

COCONUT MACAROONS



Coconut Macaroons image

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

3/4 cup sugar
2 1/2 cups shredded unsweetened coconut
3 to 4 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

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.

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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