Best Jumbo Black Bottom Coconut Macaroons Recipes

FIRST-PLACE COCONUT MACAROONS

First-Place Coconut Macaroons 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

Time 30m

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, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COCONUT MACAROONS

Coconut Macaroons image

Make and share this Coconut Macaroons recipe from Food.com.

Provided by Darlene Summers

Categories Drop Cookies

Time 15m

Yield 36 macaroons

Number Of Ingredients 3

Ingredients

1 (14 ounce) can sweetened condensed milk (not evaporated milk)
4 cups coconut
1 teaspoon vanilla

Steps:

Mix milk, coconut and vanilla together well.
Spray cookie sheet with cooking spray.
Put heaping teaspoonfuls on cookie sheet.
Bake at 350°F for about 10 minutes, or until golden brown.

Nutrition Facts : Calories 98.2, Fat 7.1, SaturatedFat 6, Cholesterol 3.8, Sodium 17.5, Carbohydrate 8.2, Fiber 1.5, Sugar 6.7, Protein 1.5

SALTED BLACK BOTTOM COCONUT-ALMOND MACAROONS

Salted Black Bottom Coconut-Almond Macaroons image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 24 macaroons

Number Of Ingredients 10

Ingredients

One 7-ounce bag shredded sweetened coconut
1/2 cup sweetened condensed milk
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg white
Pinch cream of tartar
1 tablespoon sugar
9 ounces chocolate, chopped
1 tablespoon canola oil

Steps:

For the macaroons: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Use a fork to stir together the coconut, condensed milk, almond extract, vanilla and salt in a large bowl. Set aside.
Whisk together the egg white and cream of tartar in a medium bowl with an electric mixer on low until foamy and the cream of tartar has dissolved. Turn the speed up to medium-high and beat until soft peaks form. Beat in the sugar. Fold half of the whipped egg into the coconut mixture, then fold in the remaining whipped egg.
Scoop mounds of the coconut batter onto the prepared baking sheet, spaced 2 inches apart. Bake until the bottoms of the cookies and tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the chocolate coating: Put the chocolate and oil in the top of a double-boiler and place over a saucepan of barely simmering water. Heat, stirring, until melted and smooth. Remove from the heat and let firm up for about 10 minutes before dipping. Dip the bottom of each macaroon in the chocolate and let cool to firm up.