Best Macaroon Blossom Cookies Recipes

MACAROON BLOSSOM COOKIES

Macaroon Blossom Cookies image

Make and share this Macaroon Blossom Cookies recipe from Food.com.

Provided by Emjay99

Categories Drop Cookies

Time 22m

Yield 36 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup margarine, room temperature
1 teaspoon vanilla extract
1 teaspoon maple extract
1 large egg, room temperature
1 1/2 cups plus 3 tablespoons cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
36 macaroon decorative candies, 145g box Neilson macaroon candies, freeze first to harden and retain their shape during baking
1/2 cup flaked brazil nuts, lightly toasted or 1/2 cup medium unsweetened coconut

Steps:

Preheat oven to 350°F
Cream together brown and white sugar, margarine and vanilla and maple extracts.
Beat in egg.
Sift in flour, baking powder and soda and salt until combined.
Stir in flaked brazil nuts (or coconut).
Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
Press a macaroon candy into the centre of each tablespoonful of dough.
Bake 10 to 12 minutes, depending on your oven.
Cool on wire rack.
Freeze really well.

Nutrition Facts : Calories 80.9, Fat 4, SaturatedFat 0.8, Cholesterol 5.9, Sodium 63.5, Carbohydrate 10.6, Fiber 0.2, Sugar 5.9, Protein 0.9

COCONUT MACAROONS

Coconut Macaroons image

Provided by Ina Garten

Categories dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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