Best Paradise Macaroons Recipes

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ALTON BROWN'S PARADISE MACAROONS



Alton Brown's Paradise Macaroons image

Make and share this Alton Brown's Paradise Macaroons recipe from Food.com.

Provided by Sparky Duck

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

16 ounces sweetened flaked coconut
2 ounces sweetened condensed milk
1 pinch kosher salt
1 teaspoon vanilla extract
4 egg whites
5 ounces granulated sugar
12 ounces semi-sweet chocolate chips
1 ounce vegetable shortening
2 ounces salted macadamia nuts

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
  • In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
  • Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
  • Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
  • Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Nutrition Facts : Calories 149.2, Fat 9.4, SaturatedFat 6.1, Cholesterol 0.5, Sodium 50.4, Carbohydrate 17, Fiber 1.2, Sugar 15.5, Protein 1.4

PARADISE MACAROONS



Paradise Macaroons image

Get this all-star, easy-to-follow Paradise Macaroons recipe from Alton Brown

Provided by @MakeItYours

Number Of Ingredients 9

2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts

Steps:

  • Watch how to make this recipe.
  • Preheat the oven to 325 degrees F.Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
  • Cook's Note:
  • Alton prefers to use weight measurements for baking, to ensure the best accuracy. Please be careful if you try converting this recipe to standard measurements, especially for liquid ingredients. Two ounces of sweetened condensed milk is about 3/16th of a cup, which is less than 1/4 cup but more than 1/8 cup.

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