Best 3 Mock A Roons Recipes

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Indulge in the delightful and versatile Mock-A-Roons, a culinary creation that offers a unique blend of textures and flavors. These treats are made from a combination of ingredients, including graham crackers, coconut, and nuts, held together by a rich chocolate coating. The Mock-A-Roons are formed into balls, coated in chocolate, and then rolled in a variety of toppings, such as sprinkles, chopped nuts, or coconut. This article provides three delectable recipes for Mock-A-Roons, each with its own distinctive twist. The Classic Mock-A-Roon recipe offers the traditional combination of graham crackers, coconut, and nuts, while the Chocolate-Peanut Butter Mock-A-Roon recipe adds a layer of creamy peanut butter for an extra indulgent treat. Lastly, the No-Bake Mock-A-Roon recipe caters to those who prefer a simpler and quicker preparation, using melted chocolate and crushed graham crackers.

Let's cook with our recipes!

HOW TO MAKE MACARONS RECIPE BY TASTY



How To Make Macarons Recipe by Tasty image

It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.

Provided by Jody Tixier

Categories     Bakery Goods

Time 1h50m

Yield 30 macarons

Number Of Ingredients 11

1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring
1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream

Steps:

  • Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  • In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  • Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  • Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  • Transfer the macaron batter into a piping bag fitted with a round tip.
  • Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  • Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  • Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  • Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  • Preheat the oven to 300˚F (150˚C).
  • Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
  • Transfer the macarons to a wire rack to cool completely before filling.
  • Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  • Transfer the buttercream to a piping bag fitted with a round tip.
  • Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  • Place in an airtight container for 24 hours to "bloom".
  • Enjoy!

Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams

PONGAROONS MACAROON COOKIES RECIPE



Pongaroons Macaroon Cookies Recipe image

Passover cookies. From Busy Cooks, @about.com Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)

Provided by Nana Lee

Categories     Drop Cookies

Time 38m

Yield 2 doz

Number Of Ingredients 5

1 lb sweetened flaked coconut
1 1/4 cups sweetened condensed milk (not evaporated milk)
1 1/2 tablespoons almond extract or 1 1/2 tablespoons Grand Marnier
2 large egg whites
1 pinch salt

Steps:

  • Preheat the oven to 350ºF.
  • Line a cookie sheet with parchment paper.
  • Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
  • Whisk the egg whites and salt until soft peaks form.
  • Fold the egg whites into coconut mixture.
  • Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
  • Place about 1 inch apart on the parchment-lined cookie sheet.
  • THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
  • Do not squeeze the batter.
  • If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
  • Bake the macaroons until golden brown, 18 to 20 minutes.
  • Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.

Nutrition Facts : Calories 1796.4, Fat 97.3, SaturatedFat 81.9, Cholesterol 65, Sodium 970.8, Carbohydrate 213.7, Fiber 10.2, Sugar 203.5, Protein 25.3

MACAROONS



Macaroons image

Beaten egg whites make these macaroons light and foamy.

Provided by JOLLYGREEN23

Categories     Desserts     Cookies     Macaroon Recipes

Time 27m

Yield 12

Number Of Ingredients 4

2 egg whites
1 pinch salt
½ cup white sugar
2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
  • Bake in preheated oven for about 12 minutes.

Nutrition Facts : Calories 91.2 calories, Carbohydrate 14.8 g, Fat 3.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 44.4 mg, Sugar 12.9 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your mock-a-roons.
  • Make sure your coconut mixture is well-blended. This will help to prevent the coconut from becoming grainy in the finished product.
  • Chill the coconut mixture thoroughly before shaping it into balls. This will help the balls to hold their shape better.
  • Roll the coconut balls in cocoa powder or chopped nuts before serving. This will add a nice finishing touch and help to prevent the balls from sticking together.
  • Store the mock-a-roons in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Mock-a-roons are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are a great way to use up leftover coconut and are perfect for parties, potlucks, or bake sales. With a few simple ingredients and a little bit of time, you can create a delicious and festive treat that is sure to be a hit with everyone who tries it.

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