Best Macadamia Macaroons Recipes

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CHOCOLATE MACADAMIA MACAROONS



Chocolate Macadamia Macaroons image

This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate-sinful and delicious! -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 10

2 cups sweetened shredded coconut
1/2 cup finely chopped macadamia nuts
1/3 cup sugar
3 tablespoons baking cocoa
2 tablespoons all-purpose flour
Pinch salt
2 large egg whites, lightly beaten
1 tablespoon light corn syrup
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

TRIPLE-COCONUT MACADAMIA MACAROONS



Triple-Coconut Macadamia Macaroons image

For a truly luxurious cookie experience, try these slightly sweet and tender morsels. Two varieties of coconut-sweetened and unsweetened-and cream of coconut add intense flavor to every nibble. -Robin Jungers, Cambellsport, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 10

2-1/2 cups sweetened shredded coconut
2-1/2 cups unsweetened finely shredded coconut
1 cup chopped macadamia nuts
1 cup cream of coconut
4 large egg whites
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
2 ounces semisweet chocolate, chopped
1 teaspoon shortening

Steps:

  • In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes., Drop by tablespoonfuls 2-in. apart onto parchment-lined baking sheets. Shape into loose mounds. Bake at 350° for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set.

Nutrition Facts :

PREMIUM MACADAMIA MACAROONS



Premium Macadamia Macaroons image

Make and share this Premium Macadamia Macaroons recipe from Food.com.

Provided by Member 610488

Categories     Drop Cookies

Time 44m

Yield 36 cookies

Number Of Ingredients 7

1 (7 ounce) package coconut flakes
1 cup macadamia nuts, chopped
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
30 saltine crackers, finely crushed
3 egg whites
2 (1 ounce) semi-sweet chocolate baking squares

Steps:

  • Preheat oven to 350°F
  • Mix coconut and nuts and spread across a 15x10x1 inch baking pan. Bake 10 minutes or until lightly toasted, stirring frequently. Allow to cool completely. Can be made ahead of time.
  • Reheat oven to 350°F Mix milk and vanilla in large bowl. Add coconut mixture and cracker crumbs and mix well.
  • Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to coconut mixture, stirring gently until well blended.
  • Drop rounded tablespoons of the coconut mixture, 2 inches apart, on lightly greased baking sheets.
  • Bake 12-14 minutes or until edges of cookies are lightly browned. Remove to wire racks and allow to completely cool.
  • Melt chocolate in microwave oven and, using a teaspoon, drizzle over cookies. Place cookies in wax-lined shallow pan and refrigerate until chocolate has set.

Nutrition Facts : Calories 109.8, Fat 6.4, SaturatedFat 3, Cholesterol 3.8, Sodium 60.7, Carbohydrate 12.1, Fiber 0.7, Sugar 9.6, Protein 1.9

COCONUT MACADAMIA CHOCOLATE MACAROONS



Coconut Macadamia Chocolate Macaroons image

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

Provided by SwissPaleo

Categories     Breakfast

Time 17m

Yield 14 cookies

Number Of Ingredients 7

8 dates, pitted
3/4 cup shredded coconut
3/4 macadamia nuts, roasted and salted
1/2 teaspoon vanilla extract
1 tablespoon honey (I used about half that)
1 egg
2 ounces chocolate, chopped

Steps:

  • 1. Preheat your oven to 350 F (180C).
  • 2. Place everything except the chocolate into a food processor. Mix it all together until it's made a cookie dough consistency. You'll still have a few bigger pieces of macadamia nuts in there, but that's a good thing.
  • 3.Now stir in your chopped chocolate.
  • 4.Drop by rounded spoonfuls onto a parchment lined baking sheet.
  • 5.Bake for 12-15 minutes or until they are looking golden on top.

Nutrition Facts : Calories 66.9, Fat 4.2, SaturatedFat 3, Cholesterol 13.3, Sodium 19.2, Carbohydrate 7.9, Fiber 1.2, Sugar 6, Protein 1.2

CHOCOLATE MACADAMIA MACAROONS



Chocolate Macadamia Macaroons image

Make and share this Chocolate Macadamia Macaroons recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 29m

Yield 14 cookies, 12-14 serving(s)

Number Of Ingredients 8

2 1/2 cups shredded coconut
1 cup unsalted macadamia nuts, chopped
1 cup sweetened condensed milk
1 teaspoon vanilla extract
20 saltine crackers, any variety, finely crushed
2 egg whites
vegetable oil cooking spray
6 ounces semisweet chocolate, chopped, melted

Steps:

  • Place coconut and nuts on a 15x5x10 inch baking pan.
  • Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently. Cool.
  • In large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
  • Bake at 350 degrees for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.

Nutrition Facts : Calories 355.4, Fat 25.6, SaturatedFat 13.5, Cholesterol 8.7, Sodium 149.8, Carbohydrate 32.5, Fiber 4.3, Sugar 22.9, Protein 6.3

MACADAMIA MACAROONS



Macadamia Macaroons image

Toasted macadamias add crunch to these classic coconut drop cookies. The cookies are drizzled with melted chocolate for a special touch.

Provided by My Food and Family

Categories     Nuts

Time 54m

Yield Makes about 3 doz. or 36 servings, 1 cookie each.

Number Of Ingredients 7

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
1 cup PLANTERS Macadamias, chopped
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
30 saltine crackers, finely crushed (about 2 cups)
3 egg whites
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 350°F.
  • Spread coconut and macadamias into 15x10x1-inch pan. Bake 10 min. or until lightly toasted, stirring frequently. Cool.
  • Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.
  • Bake 12 to 14 min. or until edges of cookies are lightly browned. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over cookies. Place in waxed paper-lined shallow pan. Refrigerate until chocolate is set.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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