Best Coconut Macaroon Cookie Recipes
COCONUT MACAROON COOKIE RECIPE
Macaroon cookies are small and dainty. But not these they are over 3 inches in diameter and loaded with of coconut. Try this treat! golden crispy on the outside, white and chewy on the inside. Store the macaroons in an airtight container. Do not refrigerate or freeze macaroons.
Provided by Rita1652
Categories Drop Cookies
Time 35m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
- Mix the flour and salt together and set aside.
- Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
- Lower the speed of the mixer to low and blend in the flour mixture and the vanilla, almond, and coconut extracts. Do not overmix the batter.
- Using a rubber spatula fold in the coconut.
- Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
- Bake the cookies just until they are golden and set, about 15 minutes.
- Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely, then carefully peel away the paper.
Nutrition Facts : Calories 68.3, Fat 2, SaturatedFat 1.8, Sodium 46.9, Carbohydrate 12.2, Fiber 0.3, Sugar 11.1, Protein 0.7
2 INGREDIENT TOASTED COCONUT MACAROON COOKIE CREATIONS
These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else!
Provided by robd16
Categories Dessert
Time 8m
Yield 6 large macaroons
Number Of Ingredients 2
Steps:
- Pour around 3/4 of the can of condensed milk into a large bowl.
- Preheat the grill or broiler to medium.
- Add 100g of the coconut to the bowl and mix well.
- You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
- Add more coconut or condensed milk accordingly until you achieve the desired consistency.
- Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
- When they are lightly patched with golden brown they are ready.
- Nothing beats the taste of freshly toasted coconut. Yum Yum!
COCONUT MACAROON COOKIE COCKTAIL
Simple syrup, light rum, crème de cacao and a splash of cream make this cookie-inspired cocktail the perfect after-dinner drink.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 1h10m
Yield 1
Number Of Ingredients 7
Steps:
- To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
- To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce of the simple syrup, the coconut rum, half-and-half and crème de cacao; cover and shake. Strain into cocktail glass. Garnish with toasted coconut.
Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cocktail, Sodium 30 mg, Sugar 28 g, TransFat 0 g
2 INGREDIENT TOASTED COCONUT MACAROON COOKIE CREATIONS
These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else!
Provided by @MakeItYours
Number Of Ingredients 2
Steps:
- Pour around 3/4 of the can of condensed milk into a large bowl.
- Preheat the grill or broiler to medium.
- Add 100g of the coconut to the bowl and mix well.
- You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
- Add more coconut or condensed milk accordingly until you achieve the desired consistency.
- Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
- When they are lightly patched with golden brown they are ready.
- Nothing beats the taste of freshly toasted coconut. Yum Yum!
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