Recipes for "coconut macaroons"

Line a baking sheet with parchment or silicone mat.

Pulse the coconut in a food processor until coarsely ground. Start with ten 1-seond pulses and do as many more pulses as it takes to get the coconut coarsely ground.

Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.

Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).

If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.

Simply Recipes / Eliezer Martinez

Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other.

Simply Recipes / Eliezer Martinez

Alternatively, form mounds with a 1 tablespoon-sized scoop.

Let the formed cookies dry out for about 15 minutes before baking.

Simply Recipes / Eliezer Martinez

Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.

Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.

Store in a covered box for up to 5 days at room temperature.

Simply Recipes / Eliezer Martinez

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

Stir coconut, flour, and salt together in a large bowl until combined. Mix in sweetened condensed milk and vanilla until mixture is evenly blended. Use your hands if needed to combine thoroughly.

Use a small ice cream scoop to drop coconut mixture onto the prepared cookie sheets, spacing about 1 inch apart.

Bake in the preheated oven until tops are golden and lightly toasted, 12 to 15 minutes.

Cool macaroons on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Enjoy!

Preheat oven to 350 degrees F (180 degrees C).

In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.

Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.

In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.

Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.

Bake for 18 minutes in the preheated oven, or until coconut is golden.

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with parchment paper.

Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.

Beat egg whites in a bowl until soft peaks form.

Fold coconut mixture into egg whites until just combined.

Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.

Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.

Line baking sheet with new piece of parchment paper.

Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Line a baking sheet with waxed paper.

Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat; stir in oats, coconut, and vanilla extract.

Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.

Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.

Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

Preheat the oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.

Beat together sugar, eggs, and salt in a large bowl until smooth. Mix together coconut, milk, butter, and flour in a separate bowl until well combined; stir into sugar mixture. Pour mixture into pie crust.

Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.

Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.

Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.

Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.

Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.

Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.

Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.