BLACK AND WHITE MACARONS RECIPES

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BLACK-AND-WHITE COCONUT MACAROONS RECIPE - BETTYCROCKER.COM



Black-and-White Coconut Macaroons Recipe - BettyCrocker.com image

Prize-Winning Recipe 2009! Fancy enough for a black tie affair—easy enough to make for an everyday cookie treat.

Provided by Betty Crocker Kitchens

Total Time 2 hours 25 minutes

Prep Time 1 hours 0 minutes

Yield 40

Number Of Ingredients 9

3 cups lightly packed shredded coconut
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup sweetened condensed milk (not evaporated)
1/2 to 1 teaspoon almond extract
1 teaspoon cream of tartar
2 egg whites
2 cups semisweet chocolate chips (12 oz)
1 tablespoon shortening
1/3 cup macadamia nuts, finely chopped

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Using food processor, process coconut until finely ground.
  • In large bowl, stir together coconut and cookie mix. Add sweetened condensed milk and almond extract; mix well. Mixture will be crumbly. Stir in cream of tartar.
  • In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Fold egg whites into cookie mixture. Using 1 1/2 tablespoon-size cookie scoop, firmly pack with coconut mixture and place mound on cookie sheet. Repeat with remaining coconut, placing mounds 2 inches apart. Press each mound to flatten slightly.
  • Bake 8 to 10 minutes or until edges just begin to lightly brown (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In 1-quart nonstick saucepan, melt chocolate chips and shortening over medium heat, stirring until chocolate is melted. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. Place on sheet of parchment paper; sprinkle chocolate portion with nuts. Let stand until chocolate sets, about 1 hour. Store between sheets of parchment paper in tightly covered container.

Nutrition Facts : Calories 160 , CarbohydrateContent 20 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Macaroon, SodiumContent 65 mg, SugarContent 15 g, TransFatContent 1/2 g

BLACK AND WHITE MACAROONS | GHIRARDELLI



Black and White Macaroons | Ghirardelli image

Provided by GHIRARDELLI.COM

Total Time 0 hours ours 0 minutesinutes

Yield 48 cookies

Number Of Ingredients 1

1 1/2 cups Ghirardelli Semi-Sweet Chocolate Chips
3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups flaked coconut

Steps:

  • Preheat the oven to 300°F.
  • Line two baking sheets with aluminum foil. In a large bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt; continue beating until soft peaks form.
  • Gradually add the sugar and vanilla, beating until stiff but not dry. Fold in the coconut and 1 cup of the chocolate chips.
  • Drop by rounded teaspoonfuls onto the prepared baking sheets, 1 to 2 inches apart.
  • Sprinkle the cookies with the remaining 1/2 cup of chocolate chips.
  • Bake for 20 minutes, or until the surfaces begin to crack.
  • Cool completely before removing the cookies from the foil. Store loosely covered at room temperature.
  • Humidity has an adverse effect on meringues. For best results, make this recipe on a day with low humidity.

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