White Chocolate Almond Coconut Macaroons Recipes

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OATMEAL CHOCOLATE COCONUT MACAROONS



Oatmeal Chocolate Coconut Macaroons image

No fuss, no bake, coconut, oatmeal, and chocolate cookies! One of our Christmas favorites! You can also freeze these! Enjoy!

Provided by Mama Corsilli

Categories     Desserts     Cookies     Macaroon Recipes

Time 20m

Yield 15

Number Of Ingredients 6

2 cups quick-cooking oats
1 cup shredded coconut
¼ cup unsweetened cocoa powder
2 cups white sugar
½ cup butter
½ cup milk

Steps:

  • Mix oats, coconut, and cocoa powder together in a bowl.
  • Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
  • Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.7 g, Cholesterol 16.9 mg, Fat 8.6 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 61.9 mg, Sugar 29 g

ALMOND COCONUT MACAROONS



Almond Coconut Macaroons image

Almond Coconut Macaroons are light, fluffy coconut biscuits dipped in chocolate and almonds. Perfect as a dessert, for tea for as a an afternoon snack.

Provided by Jessica Formicola

Categories     Dessert

Time 25m

Number Of Ingredients 8

7 ounces sweetened flaked coconut
1/3 cup flour
1 teaspoon kosher salt
1 egg white
7 ounces sweetened condensed milk
2 teaspoons almond extract
2 ounces chocolate (, melted)
2 tablespoons almonds (, finely chopped)

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine sweetened flaked coconut, flour and salt, mixing well.
  • Add egg white, sweetened condensed milk and almond extract. Mix until all is just wet. Do not over mix.
  • Using a tablespoon cookie scoop, scoop out 12 macarons onto a parchment lined cookie sheet.
  • Bake for 12-14 minutes or until the tops start to brown.
  • Remove and allow to cool.
  • Dip bottoms in melted chocolate and immediately roll in minced almonds. Return to parchment lined cookie sheet to harden. You may want to transfer to the refrigerator for 10 minutes to speed up the process.
  • Store in an airtight container at room temperature until ready to serve. Best 1-2 days after baking.
  • After you've tried this recipe, we welcome you to come back and let us know how it went! We love comments and it helps other readers.

Nutrition Facts : Calories 177 kcal, Carbohydrate 23 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 266 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving

WHITE CHOCOLATE MACAROONS



White Chocolate Macaroons image

These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love.-Joyln Trickel, Helendale, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 5 dozen.

Number Of Ingredients 6

5 egg whites
1/2 teaspoon vanilla extract
1-1/3 cups sugar
5-1/4 cups sweetened shredded coconut, toasted, divided
3/4 cup ground almonds
6 ounces white baking chocolate, coarsely chopped

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in 4 cups coconut and nuts, about 1/2 cup at a time., Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 275° for 25 minutes or until firm to the touch. Remove to wire racks to cool completely. , In a microwave-safe bowl, melt chocolate; stir until smooth. Spoon 1/4 teaspoon white chocolate on each cookie; sprinkle each with 1 teaspoon coconut. Place on waxed paper-lined baking sheets. Refrigerate for 1 hour or until chocolate is set. Store in an airtight container.

Nutrition Facts :

ALMOND-COCONUT MACAROONS



Almond-Coconut Macaroons image

These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 8

Number Of Ingredients 6

1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds, chopped
1/2 teaspoon pure vanilla extract
Pinch of coarse salt

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
  • Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.

ALMOND JOY COCONUT MACAROONS



Almond Joy Coconut Macaroons image

Crispy and chewy. These Chocolaty Almond Joy Coconut Macaroons are a cross between a piece of Almond Joy candy and a cookie. What's not to love?

Provided by Renee Goerger

Categories     Dessert - Cookies

Time 40m

Number Of Ingredients 18

1 bag (14 ounces) sweetened shredded coconut
1 can (7 ounces) sweetened condensed milk (NOT evaporated milk)
1 teaspoon pure almond extract
2 large egg whites
¼ teaspoon kosher salt
8 ounces semi-sweet chocolate chips
1½ teaspoons espresso powder
½ cup finely chopped slivered almonds
2 baking sheets with parchment paper
2 tablespoons or a tablespoon small melon scoop
2 large bowls
wooden spoon
rubber spatula
electric hand mixer
cooling rack
medium size microwave-safe bowl (for melting chocolate)
nut chopper (optional)
kitchen timer

Steps:

  • Preheat oven to 325-degrees Fahrenheit.
  • Mix the coconut and sweetened condensed milk in a large bowl until combined. Set aside.
  • In another large bowl, use the hand mixer to whip the egg whites on high until stiff peaks form.
  • Add the whipped egg whites into the coconut mixture and use a rubber spatula to gently fold the egg whites into the coconut mixture until thoroughly combined.
  • Use two tablespoons or a small melon scoop to drop the macaroon dough onto parchment-lined baking sheets, spacing about 1" apart.
  • Bake the macaroons in a preheated oven for approximately 25 minutes or until the cookies are lightly golden brown.
  • Remove the baking sheets to a cooling rack and cool completely.
  • Meanwhile, melt the chocolate chips on medium-low power in a microwave until melted. *NOTE - it is best to do this in 30 seconds intervals, stirring after each interval, until the chocolate is creamy. Trying to heat the chocolate too fast will harden the chocolate instead of turning it into a creamy consistency.
  • Stir in the espresso powder to the melted chocolate.
  • Once the cookies are cooled, dollop 1 teaspoon of melted chocolate on top of each cookie and sprinkle liberally with the chopped almonds.

Nutrition Facts : ServingSize 1 serving, Calories 70 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 30 mg, Fiber 1 g, Sugar 4 g

WHITE CHOCOLATE ALMOND COCONUT MACAROONS



White Chocolate Almond Coconut Macaroons image

Number Of Ingredients 1

1 dash 1 (14-ounces) bag shredded coconut 1 can (14-ounces) sweetened condensed milk 1 cup almonds, chopped 2/3 cup all purpose flour 2 teaspoons almond extract 1/2 teaspoon salt 2 blocks Almond Bark (white chocolate flavor)

Steps:

  • Instructions Preheat oven to 325 degrees F. In a medium bowl, combine coconut, flour and salt. Add almond extract and condensed milk and stir with spoon. Drop rounded spoonful onto parchment paper lined cookie sheets. Bake for 15 to 17 minutes, or until a light golden brown. Cool on rack completely. Melt almond bark in a microwave safe bowl, on 50% power, for 30 seconds at a time. Do NOT overheat. Chop almonds in food processor. Dip bottom of macaroon cookies in white chocolate, then almonds and place on wax paper to set. Drizzle remaining chocolate over tops of cookies. Allow chocolate to set before indulging.

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