Best 6 Coconut Macaroons From White Bread Recipes
Embark on a delightful culinary adventure with our tantalizing Coconut Macaroons crafted from the unexpected base of white bread. These treats are not just another batch of macaroons; they are a testament to the versatility of ingredients and the magic that can happen when culinary boundaries are pushed.
These macaroons emerge from the oven as golden-brown mounds of pure delight, their exteriors crisp and their interiors soft and chewy, harboring a symphony of flavors. The dominant coconut presence harmonizes seamlessly with the underlying sweetness of the white bread, while a hint of almond extract adds a touch of sophistication. Each bite is a journey through a landscape of textures and flavors, culminating in a satisfying finish that leaves you craving more.
Our collection of recipes takes you on a journey of variations around the classic coconut macaroon, each recipe adding a unique twist to the beloved treat. Whether you prefer the traditional simplicity of our classic coconut macaroons, the decadent indulgence of our chocolate-dipped macaroons, or the tropical flair of our pineapple-coconut macaroons, there's a recipe here to satisfy every craving.
With step-by-step instructions and detailed ingredient lists, our recipes ensure that even novice bakers can achieve macaroon perfection. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking odyssey together.
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
COCONUT MACAROONS FROM WHITE BREAD
Chewy coconut macaroons using three ingredients BELIEVE me you have to try them! I could never believe my elderly neighbor made these from bread until I tried them myself and I hate condensed milk but not in this recipe!
Provided by Paula323
Categories Macaroons
Time P1DT10m
Yield 48
Number Of Ingredients 3
Steps:
- Trim crusts from bread slices, and cut each slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is important that they dry out thoroughly like croutons.
- Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with cooking spray.
- Pour the sweetened condensed milk into a shallow dish, and put the coconut in a separate bowl. Dip bread pieces in the condensed milk, and then in the coconut. Lay on the greased baking sheets.
- Bake for 6 to10 minutes in the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes tend to burn easily. Remove from baking sheets and allow to cool.
Nutrition Facts : Calories 67 calories, Carbohydrate 10.8 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 78.8 mg, Sugar 6.3 g
PLAIN MACAROONS
Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
- Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
- Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.
COCONUT MACAROONS
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 40m
Yield About 18 macaroons
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
- Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
- Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
- Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
- Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
Tips:
- Using day-old or slightly stale white bread will yield the best texture for your macaroons. Fresh bread may be too soft and result in a gummy texture.
- Grate the white bread using a food processor or box grater to achieve a fine crumb. This will help the macaroons hold together better.
- Be sure to toast the grated bread crumbs before mixing them with the other ingredients. This will help to dry them out and prevent the macaroons from becoming too soft.
- Use a combination of granulated and brown sugar for a richer flavor in your macaroons.
- Be careful not to overmix the batter. Overmixing can result in tough macaroons.
- Chill the macaroon batter for at least 30 minutes before baking. This will help the flavors to meld and will make the batter easier to handle.
- Bake the macaroons at a low temperature for a longer period of time. This will help to prevent them from browning too quickly and will result in a chewy texture.
- Allow the macaroons to cool completely before storing them in an airtight container. This will help to prevent them from becoming dry.
Conclusion:
With their delightful coconut flavor and chewy texture, these coconut macaroons made from white bread are a delicious and economical treat. They are perfect for any occasion, whether it's a holiday gathering, a potluck, or just a simple snack. So next time you have some leftover white bread, don't throw it away - use it to make these delicious coconut macaroons!
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