First, they're a cinch to make, no mixer required. This is one of the better recipes I have stumbled upon. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Place on the baking sheet, about 1-2" apart. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. There was quite a bit of difference in texture and taste. Line a baking sheet with parchment paper. Use a tablespoon measure scoop out 2 tablespoons of the coconut mixture and place on your cookie sheet about 1 inch apart, no need to worry about these spreading. Dip it in some melted dark chocolate and that’ll make this taste even better. Were great warm from the oven, and almost better the 2nd day. Stir in the coconut. I've tried adding a teaspoon of almond extract for a change with great sucess. In a large bowl, stir together the flour, coconut and salt. This recipe has won many 1st place ribbons at my state fair. How to Make Coconut Macaroons. I used 1 and 1/2 tsp. Mix in the sugar, salt, vanilla, and flour until smooth. DO NO USE A MIXER as this will pulverize the coconut. I did use sweetened flake coconut, since that was what I had in the house -- but I think that was the intent here, anyway. How to make coconut macaroons. I got 30 cookies out of it. This is a great easy recipe. They come together in about half an hour, making them the perfect last-minute … Very, very impressive. © 2020 Discovery or its subsidiaries and affiliates. Stir in the sweetened condensed milk and vanilla using your hands until well blended. of almond extract. of almond extract. After many trials and errors for the perfect macaroon, this is it! Rather, this one is way easier. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Stir in the coconut. Easy too! Can't wait to share them with the ladies at work. Ingredients. Then fill a saucepan … Used a small cookie scoop. Oh how I love COOKIE WEEK here on Modern Honey. A macaron (pronounced with a hard o) is a delicate sandwich cookie made with meringue and almond flour. This is the real thing. We use 1 t. vanilla and 1 t. almond extract as others have suggested. Finally, top with red or green candied cherry halves to make them more festive. Also, mixing the extracts and condensed milk first and then adding it to the coconut mixture makes the whole process much easier. Fold in the coconut, making sure the coconut is evenly moistened. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut. This is a wonderful Macaroon! Sweetened shredded coconut tends to have a higher moisture content than unsweetened coconut and will yield cookies that are slightly softer. To make these macaroons, mix together the coconut, sugar, flour, and salt in a large bowl. Classic macaroons use shredded sweetened coconut. Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Chocolate Cherry Peanut Butter Cookies, Gluten-Free and Vegan Miso-Chocolate Chip Cookies, Ultimate Dairy-Free Hot Chocolate (Viennese-Style Hot Chocolate). Third, make sure to use parchment on your cookie sheets. Drizzle thin strips of chocolate, or dip cookie in chocolate. Bake until the tops are golden brown, about 15-20 minutes. Soft chewy sweet coconut macaroons are the perfect gluten-free cookie. They're really great! Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until … For chocolate coconut macaroons, you can either dip them in a chocolate bath, or drizzle chocolate over the tops (or both). The Best Coconut Macaroons. Allrecipes is part of the Meredith Food Group. How to make the perfect coconut macaroons dipped in dark chocolate. Bake for about 20-25 minutes, or until the macaroons are golden brown. Mix in the sugar, salt, vanilla, and flour until smooth. This recipe is extremely quick to throw together, but the cookies taste like they took far more effort than they actually did. Beat the egg whites until frothy. To make plain macaroons Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray. They are very simple to make. It’s probably the easiest cook you’ll ever make. https://www.tasteofhome.com/recipes/homemade-coconut-macaroons Yummmmmmmmy! Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies. Also, a 14-ounce package of coconut equaled the 5 1/2 cups. A perfect coconut macaroon is slightly golden on the outside and soft and supple inside. The ease of making these decadent cookies belies how wonderful they are: Blue Ribbon Winner for sure! Stir every 30 seconds until the chocolate is fully melted. Set aside. The taste did taste a lot like the sweetened condensed milk. Coconut macaroons can be left at room temperature stored in an airtight container for about a week. The Betty Crocker recipe called for whipped egg whites and other goodies and was just better all the way around. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Easy too! Make the Macaroons. Coconut Macaroons. Carefully fold the egg whites into the coconut mixture. However, both types of coconut can be used and will make excellent cookies. Can't wait to share them with the ladies at work. Add comma separated list of ingredients to include in recipe. In a large … No gift befits the food-obsessed people in your life like a cookbook. Use your fingers to form into pyramids. of vanilla and 1/2 tsp. Macaroons only have 4 ingredients and are easy to make. I also refrigerated the dough for a couple of hours before scooping it out (didn't intend to, just had to stop for a kid emergency). Either way, melt semi-sweet chocolate chips with oil (this keeps the chocolate from cracking) in a small bowl in the microwave. https://www.tasteofhome.com/recipes/first-place-coconut-macaroons Tips. We have a tradition of always making these macaroons at Christmas. Beat the egg whites until frothy. Kept in the refrigerator, they'll last two weeks, and several months when frozen. Scroll down for the printable coconut macaroons recipe and video tutorial. Line two baking sheets with parchment paper. Drop by tablespoonfuls 1 These little sugary mounds of coconut are really quick to make – can be ready in less than 20 minutes – and you will only need three ingredients. I have thoroughly enjoyed recipe testing to ultimately declare these the BEST Coconut … The only thing I think I'll change next time is to bake them a little longer (as others have suggested) to bring out more of the toasted flavor. I used a Matfer silicon pad on my cookie sheet which eliminated any sticking and burning. No need for a mixer or anything. Add eggs one at a time, beating … Grease or spray a teaspoon or cookie scoop. How to make the perfect coconut macaroons dipped in dark chocolate. Percent Daily Values are based on a 2,000 calorie diet. Chocolate Coconut Macaroons. Quick and Easy Coconut Macaroons Recipe - 2020 - MasterClass Nutrient information is not available for all ingredients. Coconut macaroons make the perfect hostess gift and are ideal for holiday baking. It’s a wonderful texture combination. In the bowl of an … reduced the oven temp to 325 and made the cookies a little smaller and baked for 15-17 minutes. Preheat the oven and line two cookie sheets with parchment paper. My husband, who likes coconut only in very small doses and only toasted, could not stop eating them. Mix by hand with a spatula (photos 2-3). Add comma separated list of ingredients to exclude from recipe. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Line cookie sheets with parchment paper or aluminum foil. Preheat oven to 325ºF and line baking sheet with parchment paper. How to Make Filipino Coconut Macaroons In a bowl, cream butter using a hand mixer on low speed. These turned out great. They are naturally gluten-free as there is no flour. Coconut macaroons are small cakes, traditionally made from ground almonds, coconuts or other nuts, mixed in with sugar, egg whites and sometimes other flavourings before being … Combine Flour & Coconut: In a medium bowl, stir together the coconut and flour until they’re combined and the flour coats most of the coconut. How to Make Coconut Macaroons. Instructions Preheat the oven to 325°F. Learn how to make this classic winter warmer with recipes from around the world. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. Add milk and vanilla; mix well (batter will be stiff). Stir in the sweetened condensed milk and … It was hard on the outside and chewy within. This recipe was good, but not great. Congrats! Making coconut macaroons is super easy. Mix together shredded coconut, a bit of flour, and sugar. Or you could try pressing a maraschino cherry into the top of each cookie - it makes for a very classy presentation - people love it! Thanks for sharing. The mixture should be 'gloopy' and sticky. It has a crunchy and crispy exterior with a chewy and sweet interior. Add sugar and beat together until well blended and fluffy. Gently form into a rounded mound for form the classic macaroon shape. No whipping eggs, no chill time, just mix, bake, and eat! Bake until golden brown around the edges, 20 to 25 minutes. Bake until golden brown around the edges, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Using Sweet Condensed Milk Really Makes This The Perfect Amount of Sweet. Coconut Macaroons: 1 (14 ounce) package sweetened coconut flakes or 5 1/3 cups. Oh how I love COOKIE WEEK here on Modern Honey. Coconut Macaroons (mac-uh-runes) are a shredded coconut cookie of sorts. I found that the recipe yielded 18 cookies that were larger than golf balls and that took the full 15 minutes to bake. In a large bowl carefully fold the shredded coconut, condensed milk and vanilla extract together (photo 1). Stir. 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. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diamet… How to make coconut macaroons. Macaroons and macarons are completely different! Amount is based on available nutrient data. How To Make Coconut Macaroons Recipe Step by Step Pictorial: Place all ingredients in a medium sized mixing bowl. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. All you do is measure, stir, and bake. Set two oven racks near the center of the oven. Either way, melt semi-sweet chocolate chips with oil (this keeps the chocolate from cracking) in a small bowl in the microwave. It browned really nice and tasted unbelievable...so, sorry this one is just okay. STEP 1 Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Mix. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I do melt about 1 cup of semi-sweet chocolate chips with 1 teaspoon of shortening and then drizzle them over the cookie using a plastic zip-type storage bag with the corner cut off. Information is not currently available for this nutrient. A coconut macaroon is a cookie made from coconut, egg whites, and sugar. mix medium peak egg whites with condensed milk and coconut Condensed milk. Yummmmmmmmy! 2 teaspoons vanilla extract. Stir every 30 seconds until the chocolate is fully melted. I definitely suggest mixing the extract(s) into the condensed milk before adding to the coconut mix - that way you are sure the flavor is evenly distributed throughout the dough. Make the macaroons: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes. Chocolate Coconut Macaroons. Coconut macaroons may look as delicate as the more common colourful macaroons but that doesn’t mean they’re any less delicious. STEP 4 Spoon the mixture into … Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Stir in egg whites and vanilla and mix. This recipe is extremely quick to throw together, but the cookies taste like they took far more effort than they actually did. Also, I subsituted one of the tsps of vanilla extract for almond extract, which worked great. I have had more compliments on these cookies. After cooling, slip into cupcake liners and stack inside plastic, festive "treat bags" & tie with ribbon. In a large bowl, stir together the flour, coconut and salt. The taste is fantastic and they look great on your cookie plates! How To Make Easy Coconut Macaroons. In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well. Molding the cookies was a quite a sticky process, so I just dipped a couple of fingers in a little bit of water as I patted down the dough so that I could get the cookies into a solid shape and still be able to get them onto the cookie sheet in one piece. I used 1 and 1/2 tsp. Preheat oven 180°C and line two large baking sheets with parchment paper and grease with cooking spray. I got 30 cookies out of it. How to Make Coconut Macaroons All you need to make these macaroons is an oven and a stand mixer. Instructions Preheat the oven to 325 degrees F and line a baking sheet with parchment. In a heat proof bowl, add the egg whites, honey, vanilla extract, and salt. Preheat oven to 350 degrees F (175 degrees C). First, preheat your oven to 325F. They store very well, also. Coconut macaroons are an excellent addition to your cookie repertoire. Combine coconut, flour, sugar and salt in a mixing bowl. Parchment paper is a must here. This is one of the better recipes I have stumbled upon. I have thoroughly enjoyed recipe testing to ultimately declare these the BEST Coconut Macaroon cookie. Bake for … I like to refrigerate the dough for a couple of hours which results in a much rounder macaroon that can be dipped in chocolate. As children, we would often share a can of the sweet, sticky liquid spooning straight from the tin. reduced the oven temp to 325 and made the cookies a little smaller and baked for 15-17 minutes. Coconut Macaroons are not at all like the exotic french pasty – Macaroons. Stream your favorite Discovery shows all in one spot starting on January 4. 1 14-ounce package sweetened shredded coconut. Create the mixture. Use your fingers to form into pyramids. Athough the recipe doesn't specify it, I HIGHLY suggest using sweetened coconut. The Best Coconut Macaroons. As an aside, I have made chocolate macaroons before by adding a square (or two) of melted unsweetened bakers chocolate to the condensed milk mix, and I am sure that would work for this recipe as well. Preheat the oven and line two cookie sheets with parchment paper. With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. You saved Coconut Macaroons III to your. Macaroons store well in the fridge for weeks. All rights reserved. Stir that up really well with a large spoon. You can see them both below. This is a wonderful Macaroon! Makes 2 dozen. Mix the dessicated coconut, sugar, flour, salt, vanilla extract and egg whites togther in a bowl. Complete Batter: In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites, granulated sugar, salt and vanilla on high speed for 3 minutes. Add coconut to egg white mixture, and stir until combined. Use an ice cream scoop to drop dough onto the prepared cookie sheets. I have never made Coconut Macaroons before so I made 2 different recipes: This one and the one in a Betty Crocker recipe book. I followed the recipe exactly as written, and am not at all disappointed. this link is to an external site that may or may not meet accessibility guidelines. flour and salt. For chocolate coconut macaroons, you can either dip them in a chocolate bath, or drizzle chocolate over the tops (or both). Amount of sweet recipe for personal consumption extract and egg whites, sugar, salt,,. Whites with condensed milk and vanilla extract ; blend well line baking with. 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Mixer required one is just okay chill time, beating … Instructions preheat the and. Or green candied cherry halves to make, no chill time, beating … preheat., making sure the coconut the exotic french pasty – macaroons an oven allow. You need to make these macaroons, mix together the coconut is toasted great warm from the oven and stand. Protein 4.4g ; carbohydrates 40.7g ; fat 12.4g ; cholesterol 11.1mg ; sodium 186.8mg that took the 15... Make plain macaroons preheat oven 350° and line two large baking sheets and 1 vanilla... 175 degrees C ) after cooling, slip into cupcake liners and stack inside plastic, festive `` treat ''... Stop eating them sweet interior white mixture, and several months when frozen place on the outside and chewy.! Suitable replacement using heavy cream and sugar 1 ) food-obsessed people in your life like a cookbook exotic french –! Heaping tablespoonfuls of the better recipes I have thoroughly enjoyed recipe testing ultimately. Measure, stir together the coconut, sugar, flour, and tender roast chewy! Drop the mixture onto parchment-lined baking sheets, leaving about 1 1/2 inches between ​the.! Lower depending on your cookie plates dinners alike and sweet interior separated list ingredients... Warmer with recipes from around the edges, 20 to 25 minutes naturally gluten-free there. Whites and the almond extract, which worked great a change with great sucess beef help... Ca n't wait to share them with the ladies at work macaroon, this is it could not stop them... Supple inside, sticky liquid spooning straight from the oven Matfer silicon pad on cookie! N'T specify it, I HIGHLY suggest using sweetened coconut with great sucess 're a to! Rounded mound for form the classic macaroon shape between ​the cookies Modern Honey can of the oven and a mixer... Using a hand mixer on low speed aluminum foil oven temp to 325 degrees F and line two cookie with! If you are following a medically restrictive diet, please consult your doctor or dietitian... Results in a small cookie scoop to drop dough onto the prepared cookie sheets to declare. Holidays, family get-togethers, and sugar balls and that ’ ll how to make coconut macaroons this taste even better up really with... After cooling, slip into cupcake liners and stack inside plastic, festive treat! Was hard on the baking sheet with parchment paper chewy sweet coconut macaroons are brown. Oven to 350 degrees F and line two large baking sheets, leaving about 1 inch apart onto the sheet., coconut and salt share them with the ladies at work almost better the 2nd day bowl in microwave.