Best 2 Quick Coconut Macaroons Recipes
**Indulge in the Tropical Delight of Coconut Macaroons: A Culinary Journey through Sweetness and Simplicity**
Prepare to embark on a delightful culinary adventure with our curated collection of coconut macaroon recipes. These bite-sized treats, characterized by their delicate texture and irresistible coconut flavor, are a true testament to the versatility of this tropical ingredient. Whether you prefer the classic chewy macaroon, a crispy meringue-based version, or a gluten-free alternative, our recipes cater to diverse tastes and dietary preferences. Immerse yourself in the symphony of flavors and textures as you explore the world of coconut macaroons, transforming your kitchen into a haven of sweetness and simplicity.
QUICK COCONUT MACAROONS
These are truly the best macaroon cookies I've ever tasted. The short list of ingredients makes them especially appealing to busy cooks. -Nancy Tafoya, Ft. Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). , Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 110 calories, Fat 6g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK AND EASY COCONUT MACAROONS
These macaroons are delicious and so very easy to make. Enjoy!
Provided by Suzieim1
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.2 g, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 60.5 mg, Sugar 10.2 g
Tips:
- Use a food processor to quickly and easily chop the nuts and coconut.
- If you don't have a food processor, you can chop the nuts and coconut by hand. Just be sure to chop them very finely.
- Be careful not to overmix the batter. Overmixing will make the macaroons tough.
- Drop the batter by rounded tablespoons onto the prepared baking sheets. Do not flatten the batter.
- Bake the macaroons until they are golden brown around the edges and the tops are set. Do not overbake, or the macaroons will be dry.
- Let the macaroons cool completely on the baking sheets before storing them in an airtight container.
Conclusion:
These coconut macaroons are a delicious and easy-to-make treat. They are perfect for any occasion, from casual gatherings to holiday parties. With their chewy texture and sweet coconut flavor, these macaroons are sure to be a hit with everyone who tries them.
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