EASY MACAROONS COCONUT RECIPES

Name: Coconut macaroons
Total time: 45 min
Yield: Makes 10-12
Ingredients: 2 eggs, whites only; 80g caster sugar; 150g desiccated coconut; 1 tsp vanilla paste; 90g dark chocolate

COCONUT MACAROONS RECIPE - BBC GOOD FOOD

Coconut macaroons recipe - BBC Good Food image

Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea

Provided by Liberty Mendez

Total Time 45 minutes

Yield Makes 10-12

Number Of Ingredients 5

Ingredients

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

Steps:

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. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Nutrition Facts : Calories 154 calories, FatContent 11 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.14 milligram of sodium

COCONUT MACAROONS RECIPE | EPICURIOUS

Coconut Macaroons Recipe | Epicurious image

Almond extract boosts the coconut flavor of these streamlined macaroon cookies. Make them—dipped in chocolate or not—for your next holiday cookie swap.

Provided by Gina Marie Miraglia Eriquez

Total Time 45 minutes

Cook Time 10 minutes

Yield Makes 4 cookies

Number Of Ingredients 7

Ingredients

Refined coconut oil, melted, or neutral oil for preparing baking sheet
1 large egg white
1 tablespoon sugar
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
¾ cup sweetened flaked coconut
Special Equipment: Parchment paper

Steps:

Put oven rack in middle position and preheat oven to 300°F. Lightly brush a baking sheet with oil, then line with parchment and brush the parchment with more oil.
Whisk together 1 large egg white, 1 tbsp. sugar, ¼ tsp. vanilla extract, ⅛ tsp. almond extract, and a pinch of salt until combined, then stir in ¾ cup coconut. Divide coconut mixture into fourths and drop in 4 mounds (about 2 inches apart) onto prepared baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from parchment.

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Preheat oven to 325°. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake until golden brown, 18-20 minutes. Cool on a wire rack.

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COCONUT MACAROONS RECIPE | EPICURIOUS

Almond extract boosts the coconut flavor of these streamlined macaroon cookies. Make them—dipped in chocolate or not—for your next holiday cookie swap.
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