WHITE MACAROONS RECIPES
FIRST-PLACE COCONUT MACAROONS RECIPE: HOW TO MAKE IT
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
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
ANGEL MACAROONS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These chewy coconut cookies start with a boxed angel food cake mix. —Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.
Nutrition Facts : Calories 54 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 88mg sodium, CarbohydrateContent 10g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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Preheat the oven to 160°C/325°F/gas 3.
Mix the ground almonds with the sugar and cornflour in a large bowl. In another bowl, whisk the egg whites with the vanilla extract, using a fork, until just frothy. Add the whites to the almond mixture and stir together with a wooden spoon until thoroughly combined, to make a stiff dough.
Spoon the mixture on to the lined baking trays in 10 mounds, spacing them very well apart. Gently spread out each mound to make a disc about 5cm across and 1.5cm high – they will spread in the oven. If you like, you can also pipe the mixture, using a piping bag fitted with a plain 1.5cm tube. Set a split almond in the centre of each round or scatter over the flaked almonds.
Bake the macaroons in the preheated oven for 20 to 25 minutes, until golden.
Leave to cool on the trays, then carefully remove and store in an airtight container.
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