Best 4 Triple Coconut Macaroons Recipes
Indulge in the delightful world of coconut macaroons, delicate and chewy treats that are a symphony of coconut flavors. These bite-sized gems, often served as a dessert or a sweet snack, are a delightful blend of shredded coconut, egg whites, and sugar, resulting in a crispy exterior and a soft, chewy interior.
This article presents a collection of three irresistible coconut macaroon recipes, each offering a unique twist on the classic. The first recipe, "Classic Coconut Macaroons," takes you back to the basics, showcasing the pure and simple flavors of coconut, sugar, and egg whites. The second recipe, "Chocolate Coconut Macaroons," adds a touch of indulgence with a rich chocolate ganache filling, creating a perfect balance between the sweetness of the coconut and the bitterness of the chocolate. Last but not least, the "Raspberry Coconut Macaroons" introduce a burst of fruity freshness with a luscious raspberry jam filling, resulting in a sweet and tangy treat that will tantalize your taste buds.
Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear and concise instructions, ensuring that you can effortlessly create these delightful coconut macaroons in the comfort of your own home. With step-by-step guidance and helpful tips, you'll be able to whip up these treats like a pro, impressing your family and friends with your culinary skills. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of coconut macaroons, where every bite is a celebration of coconut's irresistible charm.
TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
- Chocolate-dipped:.
- Cool cookies to room temperature on wire rack, about 30 minutes.
- Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
TRIPLE CHOCOLATE COCONUT MACAROONS
This is a Paula Deen Recipe I 've changed just a little. I've made them many times now and not only are they beautiful to serve on the holiday cookie tray but they freeze well and taste great.
Provided by Old widow
Categories Drop Cookies
Time 1h
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, Generously grease cookie sheets.
- In a large bowl, whisk together egg whites and salt. until foamy. Whisk in condensed milk and vanilla.
- Fold in coconut and 1 cup of semisweet chips and 1 cup white chocolate chips.
- Drop batter by heaping tablespoonfuls onto prepared cookie sheets and bake at 300 degrees for 20 minutes. Cool on pans 2 minutes, remove from pans and let cool completely.
- Melt remaining chocolate chips in microwave and dip bottom of each cookie in melted chocolate to coat. Allow to harden on waxed paper.
TRIPLE-COCONUT MACADAMIA MACAROONS
For a truly luxurious cookie experience, try these slightly sweet and tender morsels. Two varieties of coconut-sweetened and unsweetened-and cream of coconut add intense flavor to every nibble. -Robin Jungers, Cambellsport, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes., Drop by tablespoonfuls 2-in. apart onto parchment-lined baking sheets. Shape into loose mounds. Bake at 350° for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set.
Nutrition Facts :
TRIPLE COCONUT MACAROONS
Categories Cookies Nut Dessert Bake Quick & Easy
Number Of Ingredients 7
Steps:
- Adjust oven racks to upper-and lower-middle positions. Preheat to 375. Line 2 baking sheets with parchment paper and lightly spray with nonstick cooking spray. Whisk together cream of coconut,corn syrup, egg whites, vanilla and salt, set aside. Combine sweetened and unsweetened coconut in a large bowl, breaking up clumps. Pour liquid ingredients over coconut and mix with rubber spatula. Chill dough for 15mins. Drop heaping tablespoons of dough onto prepared baking sheets spacing 1" apart. Bake untill light golden brown,about 15mins;rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheets for 2mins. Remove to wire rack with metal spatula and cool to room temprature. ENJOY!!
Tips:
- To achieve the perfect macaroon texture, whip the egg whites until stiff peaks form. This will help incorporate air and create a light and fluffy texture.
- Do not overmix the batter. Overmixing can make the macaroons tough and dense.
- Use a piping bag to shape the macaroons. This will help create uniform shapes and sizes.
- Bake the macaroons until they are golden brown on the bottom. This will ensure that they are cooked through and have a slightly crispy exterior.
- Let the macaroons cool completely before dipping them in chocolate or storing them. This will help prevent them from breaking.
Conclusion:
Triple coconut macaroons are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, sweet coconut flavor, and chocolate coating, these macaroons are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these triple coconut macaroons a try. You won't be disappointed!
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