Best Premium Macadamia Macaroons Recipes

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ISLAND MACAROONS



Island Macaroons image

Categories     Cookies     Chocolate     Dessert     Bake     Coconut     Macadamia Nut     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 7

3 cups sweetened flaked coconut
1 cup unsalted macadamia nuts, chopped
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
Pinch of salt
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, melted

Steps:

  • Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
  • Line 2 large cookie sheets with parchment paper. Grease parchment. Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture. Drop batter by rounded tablespoons onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 14 minutes. Cool completely on cookie sheets.
  • Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate.)

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.

SO EASY ANGEL MACAROONS



So Easy Angel Macaroons image

You'll be amazed at how simple these cookies are to make....with only a box of cake mix and a few other ingredients! --- servings are only esitamted.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 25 serving(s)

Number Of Ingredients 4

1 (16 ounce) package one-step angel food cake mix
1/2 cup water
1 1/2 teaspoons almond extract
2 cups flaked coconut

Steps:

  • Set oven to 350 degrees F.
  • In a bowl, beat cake mix, water and almond extract on low speed for 30 seconds, scraping bowl.
  • Fold in the coconut.
  • Drop by rounded teaspoons on a parchment-lined baking sheet.
  • Bake for 10-12 minutes or until set.
  • Remove paper with the cookies to a wire rack to cool.

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