Best Big Coconut Macaroons Recipes

Big Coconut Macaroons image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 7

3 egg whites
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
2 1/2 cups flaked coconut
1/2 cup Gold Medal™ all-purpose flour
1/2 cup bittersweet chocolate chips

Steps:

In top of double boiler, mix egg whites, sugar and salt. Cook over simmering water, stirring constantly, just until thoroughly heated and sugar is dissolved, about 6 minutes. Remove from heat; stir in almond extract. Stir in coconut and flour. Cover; refrigerate 1 hour or until firm.
Heat oven to 325°F. Line large cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by 2 heaping tablespoonfuls 2 inches apart.
Bake 25 minutes or until golden brown around edges and on top. Cool 5 minutes; remove to cooling rack. Cool completely.
In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth. Cool to room temperature. Dip bottoms of macaroons in melted chocolate. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 203, Carbohydrate 33 g, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 114 mg

Big Coconut Macaroons image

Provided by @MakeItYours

Number Of Ingredients 7

3 egg whites
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
2 1/2 cups flaked coconut
1/2 cup Gold Medal® all-purpose flour
1/2 cup bittersweet chocolate chips

Steps:

In top of double boiler, mix egg whites, sugar and salt. Cook over simmering water, stirring constantly, just until thoroughly heated and sugar is dissolved, about 6 minutes. Remove from heat; stir in almond extract. Stir in coconut and flour. Cover; refrigerate 1 hour or until firm.
Heat oven to 325°F. Line large cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by 2 heaping tablespoonfuls 2 inches apart.
Bake 25 minutes or until golden brown around edges and on top. Cool 5 minutes; remove to cooling rack. Cool completely.
In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth. Cool to room temperature. Dip bottoms of macaroons in melted chocolate. Place on waxed paper; let stand until set.