COCONUT MACAROONS CAKE RECIPES

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COCONUT MACAROONS II RECIPE | ALLRECIPES



Coconut Macaroons II Recipe | Allrecipes image

This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most.

Provided by Robin J.

Categories     Macaroons

Yield 4 dozen

Number Of Ingredients 4

5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 ½ teaspoons almond extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
  • Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

Nutrition Facts : Calories 131.6 calories, CarbohydrateContent 17.7 g, CholesterolContent 5.6 mg, FatContent 6.2 g, FiberContent 1.7 g, ProteinContent 1.8 g, SaturatedFatContent 5.4 g, SodiumContent 69.1 mg, SugarContent 15.2 g

CHOCOLATE-DIPPED COCONUT MACAROONS - ALLRECIPES



Chocolate-Dipped Coconut Macaroons - Allrecipes image

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Provided by Chef John

Categories     Macaroons

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 macaroons

Number Of Ingredients 7

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  • Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  • Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
  • Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Nutrition Facts : Calories 132.6 calories, CarbohydrateContent 10.7 g, CholesterolContent 3.3 mg, FatContent 9.9 g, FiberContent 2.2 g, ProteinContent 2 g, SaturatedFatContent 8 g, SodiumContent 43 mg, SugarContent 8.5 g

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