Best 4 Dried Fruit And Coconut Macaroons Recipes
Indulge in the delightful harmony of chewy coconut and the vibrant medley of dried fruits in these irresistible macaroons. Discover two delectable variations: the classic Dried Fruit and Coconut Macaroons, bursting with a symphony of flavors from plump raisins, tangy cranberries, and sweet apricots, all enveloped in a tender embrace of coconut and a hint of vanilla. For those seeking a tropical twist, embark on a culinary adventure with the Pineapple Coconut Macaroons, where juicy pineapple chunks dance amidst the coconut symphony, creating a burst of tropical sunshine in every bite. Both variations promise a symphony of textures and flavors that will transport you to a realm of pure bliss.
Let's cook with our recipes!
PERFECT COCONUT MACAROONS
These Coconut Macaroons are so easy, only requiring 5 simple ingredients. With a moist and chewy inside and toasty outside, they are completely irresistible!
Provided by Amy
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a large bowl, stir together coconut flakes, condensed milk, and vanilla until well combined.
- In a separate bowl combine the egg whites and salt. Using an electric mixer, beat until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until completely combined.
- Using a 1 1/2 tablespoon-sized cookie scoop, scoop mixture into balls and place onto prepared cookie sheet, at least 1-2 inches apart. (The mixture will be very sticky! If necessary, it's okay to get your hands a little wet in order to shape the balls.)
- Bake for about 23-25 minutes or until tops are just beginning to turn golden brown, rotating pans halfway through. (All ovens run differently, so keep an eye on them!)
- Let macaroons cool on the pans for a couple minutes, then transfer to a wire rack to cool completely.
- IF you are dipping them in melted chocolate, make sure they are completely cooled. Dip the bottom of each macaroon in the chocolate, followed by the pistachios. Place back on the baking sheet to set. Repeat with remaining macaroons.
- Eat and enjoy!
Nutrition Facts : Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 85 mg, Fiber 2 g, Sugar 12 g, Calories 109 kcal, ServingSize 1 serving
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-APRICOT MACAROONS
Looking for a new macaroon recipe? Follow these easy directions to make flourless cookies with dried apricots, a dessert that's welcome at both Passover and Easter meals.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
- Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).
- Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.
Nutrition Facts : Calories 127 g, Fat 6 g, Fiber 2 g, Protein 1 g
DRIED FRUIT AND COCONUT MACAROONS
Make and share this Dried Fruit and Coconut Macaroons recipe from Food.com.
Provided by KelBel
Categories Drop Cookies
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 325, lightly grease cookie sheet.
- Coarsley chop the dried fruit.
- Combine coconut, sugar, flour and salt; stir in egg whites and vanilla.
- Fold in fruit and nuts.
- Drop by rounded teaspoonfuls onto prepared cookie sheet.
- Bake 15 minutes.
- Immediately remove the macaroons to a rack to cool.
- Repeat with remaining dough.
Tips:
- Use a food processor to finely chop the dried fruit and coconut. This will help to create a smooth and even batter.
- Be careful not to overmix the batter. Overmixing can make the macaroons tough.
- If you don't have a piping bag, you can use a spoon to drop the batter onto the baking sheet.
- Bake the macaroons until they are golden brown on the bottom. This will ensure that they are cooked through.
- Let the macaroons cool completely before storing them. This will help to prevent them from sticking together.
Conclusion:
Dried fruit and coconut macaroons are a delicious and easy-to-make treat. They are perfect for parties, potlucks, or just a snack. With a few simple ingredients, you can create these delicious cookies that are sure to please everyone.
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