Coconut Macaroons Recipe

7/27/2019 Coconut Macaroons Recipe

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Coconut Macaroons recipe:

Ingredients:

1/3 cup melted butter

1 can condensed milk (14 oz)

397 g sweetened shredded coconut (14 oz)

3 whole eggs

vanilla (optional)

Procedure:

Preheat your oven to 325F. Mix all ingredients thoroughly. Put them in a non-stick cup mini muffin pan

with paper cups, 3/4- full only. Bake for 12 minutes or until it turns brownish, or until the toothpick

comes out clean.

Pineapple Coconut Cookies

adapted from Ripe for Dessert by David Lebovitz

makes about 32 35 cookies

1 20-oz can of crushed pineapple, packed in its own natural juices

1 C sugar3 1/2 C unsweetened dried, shredded coconut

3 egg whites

1/2 t vanilla extract

Preheat the oven to 350 degrees. Prepare a sheet pan with a silpat or parchment paper.

Place the crushed pineapple along with the juice and the sugar in a large skillet. Heat through and stir

constantly until the liquid has evaporated and the pineapple begins to get sticky and caramelized. Be

careful to keep stirring so it doesnt scorch. Transfer to a mixing bowl and combine with coconut.

Add the egg whites and vanilla and mix thoroughly.

Scoop about 2 T onto the baking sheet, spacing 12 per baking sheet. I use a small ice cream scoop #40

(the #40 refers to 40 scoops per quart).

Bake for 12 15 minutes on the middle rack or until cookies are slightly browned, rotating the pan half-

way through to ensure even baking. Cool completely.


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These are best eaten the same day. They can be stored in an airtight container for a few days but will

soften.

Coconut Macaroons

tasteofhome.com

1/3 cup all-purpose flour

2 cups flaked coconut1/8 teaspoon salt

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract

Preheat oven to 350. Line cookie sheets with parchment paper or aluminum foil.

In a large bowl, stir together the flour, coconut, and salt. Stir in the sweetened condensed milk

and vanilla using your hands until well blended.

Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about

golf ball size.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. Remove to wire racks.

Makes 1 dozen cookies

Macaroon

Swiss Meringue Buttercream

4 large egg whites

3 sticks (1-1/2 cups) unsalted butter, room temperature, cut into tablespoons

1-1/4 cups sugar

1 teaspoon pure vanilla extract ( I used vanilla bean paste and it was yummy!)

Macaroons

1-3/4 cup confectioners sugar

1 teaspoon pure vanilla extract or other flavoring or combination (again I used vanilla bean paste I

love the pretty brown flecks)

1-1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour

the whites of 3 large eggs

Pinch of salt


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1/4 cup granulated sugar

1/2 recipe Swiss Meringue Buttercream

Preheat oven to 300 degrees F. Sift confectioners sugar into a bowl. Whisk in ground almonds; setaside. Line two baking sheets with parchment paper or nonstick baking mats.In the bowl of an electric mixer fitted with the whisk attachment beat egg whites on medium speeduntil foamy; add salt. Gradually add granulated sugar 1 teaspoon at a time, until the whites reachmedium-soft peaks. Transfer to a large bowl.Sprinkle half of the sugar-almond mixture over the egg-white mixture. Using a large rubber spatulafold until just incorporated. Add 1/4 teaspoon vanilla and remaining sugar-almond mixture, foldinguntil just incorporated. Firmly tap the bottom of the bowl on a counter or work surface to eliminateany air pockets.Transfer mixture to a large pastry bag fitted with a 1/2-inch plain tip (I didnt have a tip this size so Ijust use the coupler without a tipworked fine or so Rachel said! ). Pipe mixture into 1 1/2 2 inch

circles on parchment lined baking sheet.Bake, rotating sheets halfway through, until macaroons feel slightly firm to the touch and can begently lifted off the parchment (the bottoms will be dry), 20 to 25 minutes. Let cool on the bakingsheets for 5 minutes, then transfer parchment and macaroons to a wire rack to cool completely.

Carefully remove macaroons from parchment. Spread Swiss Meringue buttercream on the flat sides of

the half of macaroons; sandwich with the other halves, keeping flat sides down.

Refrigerate until firm, about 20 minutes, before serving. Filled cookies can be kept in an airtightcontainer in the refrigerator for up to 2 days (This is comical isnt it? The recipe made about 48 halvesor 24 filled cookies so, I have no idea how long they will last in the frig!)

For the macaroons

10 ounces confectioner's sugar10 ounces finely ground almonds5 large egg whites

Pinch of cream of tartar1/3 cup granulated or superfine baker's sugar

Red and yellow food coloring (any spring time color can be used)

For the filling9 ounces unsalted butter, softened

5 ounces confectioner's sugar, sifted2 teaspoons finely grated orange zest1 teaspoon Nielsen-Massey Orange Blossom Water

1/2 cup raspberries1 teaspoon Nielsen-Massey Rose Water

For macaroons: Using a fine sieve, sift confectioners' sugar and finely ground almonds,pushing through with a wooden spoon.

Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk untilsoft peaks form. Add sugar, 1 tablespoon at a time, and whisk until dissolved. Stir meringuemixture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the otherhalf orange.

Spoon 1 mixture into a piping bag fitted with a 1/2-inch plain round tip. Pipe walnut sizedrounds onto parchment paper-lined baking sheets, then repeat with other mixture. Setmeringues aside, uncovered, on baking sheets for 1 hour (this will help minimize cracking).

Preheat oven to 300 degrees F/150 degrees C and bake macaroons, 2 baking sheets at atime, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch.


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Remove from oven and cool on baking sheets. Slide a knife under each macaroon to releasefrom paper, then store in an airtight container until ready to fill.

For filling: Using an electric mixer, beat butter until pale and fluffy, then gradually beat in

confectioners' sugar until combined. Transfer half the mixture from the bowl to anotherbowl and add orange zest and orange blossom water. Stir to combine. Add raspberries androse water to remaining mixture in mixing bowl and, using the electric mixer, beat until

well combined. Sandwich pink macaroons with raspberry filling and orange macaroons withorange filling.

Makes 50 sandwiched macaroons

Tip: To create a perfectly smooth top on your macaroons, dip a finger into a bowl of waterand gently smooth out any peak

Raspberry Macaron Recipe

makes approx 50 shells

Almond Paste:200gm Almond meal100g Pure icing sugar55g egg whitesRaspberry flavouring to taste

Mix the almond meal and icing sugar together, and sift (or blitz in a food processor) place in alarge bowl

Add the egg whites (DO NOT MIX)

Add your raspberry flavouring to taste

Leave to one side while you get the meringue ready

Meringue Base150gm castor sugar40 gm water55gm egg whitespinch cream of tartar

Boil your water and sugar, once it reaches 110C start mixing your egg whites & cream of tartar(not too fast)

When sugar mix reaches 118C (soft ball stage), slowly pour over slightly formed egg whites &cream of tartar

Keep whipping until meringue cools to just warm to the touch

(Optional) add liquid food colouring to meringue and mix well.

Preparing Macarons for baking

Add a small amount of meringue mix to almond mix to lighten it

Add reminder of meringue and (macaroner) mix till correct consistency -like molten lava

Pipe onto baking paper (or silpat if you have one)

Leave to dry


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Bake 150C for approx 12-15 mins or until the macarons don't 'wobble' on their feet, and they arecooked on the bottom

FillingGood quality raspberry preserve (confiture).

and or chocolate ganache:130 gm dark chocolate75ml cream

heat cream to just under the boil

pour cream over chocolate, let sit for a minute and stir to combine

Assembly

Match the same size macarons together and place in rows

Pipe small amount of filling onto upturned macaron

Sandwich the biscuits together until filling reaches the sides

Freeze or refrigerate and allow the biscuits to mature.

Nigella's Chocolate Macaroons

Whisked two egg whites until nearly stiff.

Added 12g cardamom sugar (caster) and whisked until completely stiff.

Sifted in 12g cocoa, 65g ground almonds, 125g icing sugar and a pinch of staranise.

Folded the sifted ingredients into the egg whites as gently as I could. Spooned teaspoonfuls (22) onto a baking tray lined with baking paper. Left for 20 minutes - to form a skin apparently which presumably is meant to

eradicate cracking!

Baked at 180C for 12 minutes. Removed from the tray with a spatula and as most of them had merged

together whilst baking, cut them apart. Left to cool on a wire rack.

Melted 75g milk chocolate (G&B 37% cook's chocolate) in a pan over hot waterwith 5 tbsp double cream, 20g unsalted butter and a sprig of rosemary.

Stirred until all was melted and smooth. Removed from heat and fished out the rosemary. Beat this with a spoon until it was thick enough to spread. As my kitchen was

colder than the fridge, this didn't take very long.

Used generous teaspoonfuls to sandwich the macaroons together ending upwith 11 fairly substantial biscuits.

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Coconut Macaroons Recipe