Tropical Macaroon Scones Recipes

TROPICAL MACAROON SCONES

Steps:

• 1. Heat oven to 425°. Stir all ingredients except milk, nuts and 2 tablespoons sugar until soft dough forms.2. Drop dough by 8 spoonfuls onto cookie sheet. Brush tops with milk. Sprinkle with nuts and 2 tablespoons sugar.3. Bake 11 to 13 minutes or until golden brown. Serve warm.HIGH ALTITUDE (3500 to 6500 feet): Bake 15 to 17 minutes.NUTRITION FACTS: 1 Scone: Calories 320 (Calories from Fat 135) Fat 15g (Saturated 5g) Cholesterol 35mg Sodium 550mg Carbohydrate 43g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 12% Vitamin C 6% Calcium 8% Iron 8% DIET EXCHANGES: 2 Starch 1 Fruit 2 FatBETTY'S TIP: Toasted coconut adds color and crunch to these yummy scones. To toast coconut, bake uncovered in an ungreased shallow pan in a 350° oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TROPICAL MACAROONS

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
• In large bowl, beat egg whites with electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar is dissolved. Fold in coconut, dried fruit, macadamia nuts and ginger. Onto cookie sheets, drop mixture by rounded tablespoonfuls 2 inches apart.
• Bake 18 minutes or until set and lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

TROPICAL SCONES

Steps:

• 1. Heat oven to 375^. Spray a large cookie sheet with cooking spray. --- Stir together the flours, sugar, baking powder, baking soda and salt.
• 2. Cut the coconut oil and butter,into the flour with a pastry blender . Stir in coconut. In a separate bowl, combine the egg, 1/2 and 1/2 and orange juice and zest . Pour wet ingredients over the dry ingredients and stir just until moistened.
• 3. Place dough on a flat floured surface, divide dough 2 equal balls and gently pat each into 7 inch circles 1/2 inch thick. Cut 8 wedges from each circle. Transfer the wedges to the baking sheet.
• 4. Bake 15 to 18 minutes or just until golden brown. Cool 2 minutes. Remove from cookie sheet, place on wire rack.Cool 10 minutes while making glaze. Glaze: 1 cup powdered sugar 1 teaspoon orange extract 4 to 6 teaspoons milk Combine all ingredients in a small bowl, adding enough milk for desired spreading or drizzle. Sprinkle with coconut and chopped nuts if desired.