MACAROONS COOKIE RECIPE RECIPES

Name: First-Place Coconut Macaroons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 1-1/2 dozen.
Ingredients: 1-1/3 cups sweetened shredded coconut; 1/3 cup sugar; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 2 large egg whites, room temperature; 1/2 teaspoon vanilla extract

FIRST-PLACE COCONUT MACAROONS RECIPE: HOW TO MAKE IT

First-Place Coconut Macaroons Recipe: How to Make It image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 6

Ingredients

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

Steps:

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 at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 54 calories, FatContent 2g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch

COCONUT MACAROONS RECIPE | INA GARTEN | FOOD NETWORK

Coconut Macaroons Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 20 to 22 cookies

Number Of Ingredients 5

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. 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. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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