Recipes for "macaroons"

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Beat egg whites and salt together in a small glass, metal, or ceramic bowl using an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form; continue to beat until glossy. Fold coconut into egg white mixture.

Drop teaspoonfuls of egg white-coconut mixture onto the prepared baking sheet, spaced about 2 inches apart.

Bake in preheated oven until edges are light golden, about 12 minutes.

Cover cookie sheets with parchment paper or aluminum foil.

In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.

Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).

Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.

To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.

Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.

Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.

Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.

In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.

Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.

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

Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.

Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.

Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.

Meanwhile, place 3/4 of the chocolate in 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 the rest of the chocolate until it melts.

Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Combine oatmeal, brown sugar and oil in a bowl. Stir to mix well. Cover and let stand at least 5 hours, or overnight.

Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets - use non-stick if possible.

Add the egg, salt and almond extract to oatmeal and stir well until blended.

Drop by rounded teaspoonfuls about 1-1/2 inches apart on greased cookie sheets. Bake 7 or 8 minutes or until edges are browned and center is golden. Remove from cookie sheet and cool on racks.

Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.

In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.

Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.

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.

Mix together oats, coconut, and cocoa powder in a large bowl.

Bring sugar, butter, and milk to a boil in a saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture until well combined.

Drop 15 spoonfuls of dough onto a sheet of waxed paper. Let cool completely at room temperature before serving.

Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.

Whisk egg whites in a glass, metal, or ceramic bowl until frothy. Whisk in almond extract.

Combine coconut, sugar, flour, and salt in a large bowl. Gently fold in egg white mixture until batter comes together.

Drop tablespoonfuls of batter onto the prepared baking sheet spaced 2 inches apart.

Bake in the preheated oven until edges start to brown, about 20 minutes.

Transfer cookies to wire racks to cool.

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.

Mix coconut, sweetened condensed milk, and vanilla in a medium bowl until well combined. Drop batter by teaspoonfuls onto prepared baking sheets, spacing about 1 inch apart.

Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove cookies from baking sheets using a moistened spatula and cool on wire racks until firm, about 20 minutes. Store in an airtight container at room temperature.

Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.

When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.

Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.

To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

Preheat oven to 300 degrees F (150 degrees C).

Grease a baking sheet.

Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.

Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.

Fold coconut and corn flakes into the mixture.

Drop coconut mixture by the teaspoon onto the prepared baking sheet.

Bake cookies in the preheated oven until lightly crisp, 20 minutes.

Transfer cookies to wire rack to cool, at least 15 minutes.

Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.

Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.

Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.

Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

Preheat an air fryer to 320 degrees F (160 degrees C) for 10 minutes. Cut a piece of parchment paper to fit the air fryer basket, leaving 1 inch on each side to use as handles.

Mix coconut, condensed milk, salt, and vanilla together in a large bowl.

Beat egg whites in a medium bowl with an electric mixer with a whisk attachment on medium-high speed until stiff peaks almost form, about 90 seconds. Fold egg whites into the coconut mixture.

Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at time. Carefully transfer the parchment with coconut rounds into the air fryer basket.

Cook until golden brown and set, 9 to 10 minutes. Remove parchment from basket, transfer macaroons to a wire rack, and repeat the process with remaining coconut mixture using the same piece of parchment paper.

Microwave chocolate in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30 second increments, until melted and smooth, about 90 seconds total.

Dip flat bottoms of macaroons into melted chocolate and transfer to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.

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

Spray baking sheets with cooking spray.

Whisk egg whites and cream of tartar together in a bowl until foamy.

Gradually whisk sugar into egg white mixture until blended.

Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.

Fold coconut into egg white mixture until incorporated.

Drop spoonfuls of batter onto prepared baking sheets.

Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats.

Combine coconut, pineapple, flour, macadamia nuts, and salt in a large bowl; stir in sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.

Preheat an oven to 300 degrees F (150 degrees C).

Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.

Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

Line a work surface with waxed paper.

Stir oats, cocoa powder, and coconut together in a large bowl.

Whisk sugar, milk, and butter together in a nonstick pot; bring to a boil and cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat and stir vanilla extract into butter mixture.

Stir oat mixture into butter mixture until well-combined. Drop mixture by the spoonful onto waxed paper and let sit until set, at least 15 minutes.

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.

Line a baking sheet with parchment paper.

Mix oats, almonds, wheat germ, and coconut together in a bowl.

Combine sugar, butter, milk, and cocoa powder together in a saucepan; bring to a boil. Cook and stir cocoa mixture until smooth, about 5 minutes. Pour cocoa mixture over oat mixture; stir to coat.

Drop oat mixture, about 1 tablespoon per cookie, onto the prepared baking sheet. Chill in the refrigerator until set, 20 to 30 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Cream the butter with the brown sugar and white sugars. Add the eggs and the vanilla and beat well.

Mix in the flour until well combined. Stir in the corn flakes and the coconut. Drop by teaspoonfuls onto a parchment lined baking sheet.

Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.