Macaroons (6) Collection
cherry meringue macaroons 
chocolate cherry macaroons 
coconut macaroons 
golden macaroons 
orange coconut macaroons 
white chocolate coconut macaroons 
 
* exported from mastercook * 
 
cherry meringue macaroons 
 
recipe by :pillsbury 
serving size : 36 preparation time :0:00 
categories : cookies drop 
formed 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2   egg whites
1/2 tsp  almond extract
1 dash  salt
2/3 cup  sugar
1-1/3 cup  flaked coconut
1/2 cup  maraschino cherries -- rinsed and pat dry
1/4 cup  chopped almonds
 
heat oven to 325 degrees. line cookie sheets with brown paper. in small 
bowl combine egg whites, almond extract and salt. beat on highest speed 
until soft peaks form. gradually add sugar, beating until stiff peaks 
form. gently fold in coconut, cherries and almonds until well blended. 
drop by rounded teaspoonfuls onto prepared cookie sheets. bake for 20-22 
min. or until lightly browned. cool completely. remove from cookie sheet 
with metal spatula. 
 
 
 
* exported from mastercook * 
 
chocolate cherry macaroons* 
 
recipe by :donna 
serving size : 24 preparation time :0:00 
categories : formed 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
7 oz.  almond paste
1 cup  powdered sugar
1/4 cup  unsweetened cocoa
1 pinch  salt
3   egg whites
1/2 cup  chopped almonds
1 cup  dried cherries
2 oz.  white chocolate -- for decoration
 
preheat oven to 350 f. in a food processor, mix almond paste, sugar, cocoa 
and salt until smooth. pour in egg whites and mix thoroughly. pulse in 
almonds and cherries just to blend. drop rounded teaspoonfuls onto greased 
cookie sheets. bake for 15 minutes or until edges are set but center is 
still soft. cool on racks. to decorate: melt the white chocolate in a 
double boiler or in a microwave. make a zigzag design on cooled cookie and 
dry until it has set. 
 
 
 
* exported from mastercook * 
 
coconut macaroons i 
 
recipe by :1001 cookie recipes 
serving size : 36 preparation time :0:00 
categories : cookies drop 
formed 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/2 cup  shredded coconut
2 tsp  cornstarch
1/8 tsp  salt
3 large  egg whites
1 cup  sugar
1 tsp  vanilla extract
 
preheat oven to 275 degrees. line 2 baking sheets with parchment paper. 
combine coconut, cornstarch and salt in a medium bowl and toss to mix. in 
a large bowl, beat the egg whites until stiff but not dry. fold in the 
sugar and vanilla extract. gradually fold in the coconut mixture. drop the 
dough by spoonfuls 1 1/2" apart onto the prepared baking sheets. bake for 
28-30 minutes, until lightly colored. transfer to wire racks to cool. 
 
 
 
* exported from mastercook * 
 
golden macaroons 
 
recipe by :better homes and gardens 
serving size : 24 preparation time :0:00 
categories : cookies drop 
formed 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2-1/2 cup  flaked sweetened coconut
2 cup  unsweetened finely shredded coconut
1 cup  sugar
3 Tbsp  all-purpose flour
1/4 tsp  salt
4   egg whites
1 Tbsp  honey
1 tsp  vanilla
 
in a large bowl combine flaked and shredded coconut until evenly mixed. 
(flaked coconut should be broken into separate flakes with only a few very 
small clumps present.) in a medium mixing bowl combine sugar, flour and 
salt. add egg whites, honey and vanilla. whisk rapidly until smooth. pour 
sugar and egg white mixture over coconut mixture. stir with a wooden 
spoon, then use hands and continue to blend until evenly mixed. cover with 
plastic wrap. chill for 30 minutes. preheat oven to 300 degrees. line a 
large cookie sheet with baking parchment. drop rounded tablespoons of 
macaroon batter onto the cookie sheet about 2" apart. gently pinch mounds 
into shaggy pyramids. bake 17-19 minutes or until golden brown. remove 
from oven. transfer macaroons immediately to a cooling rack. 
 
 
 
 
* exported from mastercook * 
 
orange coconut macaroons 
 
recipe by :m.s.milliken and s.feniger 
serving size : 0 preparation time :0:00 
categories : cookies drop 
formed 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
10 oz.  dry unsweetened coconut (from the health
  food store. do not use moist sweetened
  coconut
2   oranges
3   egg whites
1 pinch  salt
1 cup  sugar
6 oz.  good quality bittersweet chocolate -- chopped
  finely
 
preheat oven to 325 degrees. place the coconut in a medium bowl. wash and 
zest the oranges and mince the zest well. squeeze the juice from the 
oranges, strain, and sprinkle half of it over the coconut. toss well. 
gradually sprinkle on more orange juice, a teaspoon at a time, tossing 
well with the coconut. stop adding juice when the coconut is just moist 
enough to hold a snowball. do not overmoisten. mix in grated orange zest 
and set aside. place egg whites and salt in the bowl of an electric mixer 
and beat at medium speed until opaque and loosely foamy. increase speed to 
high and add sugar in a slow stream down the side of the bowl, beating 
until stiff and shiny. remove from machine and fold in the coconut. drop 
by heaping tablespoons onto parchment lined baking sheets and form each 
into a little mound with moistened fingers. bake at 325 for 10-12 minutes 
until cookies are set and tips are browned. remove from oven and let cool 
on rack in pans for 5 minutes, then use spatula to remove cookies from 
pans and let cool directly on rack. when cookies are cool, melt chocolate 
in small metal bowl over gently simmering water. dip bottom of each cookie 
into melted chocolate and place on cookie sheet lined with parchment of 
wax paper. allow chocolate harden and then serve. 
 
 
 
* exported from mastercook * 
 
white chocolate coconut macaroons 
 
recipe by :tavolo 
serving size : 16 preparation time :0:00 
categories : cookies formed 
 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
8 oz.  shredded sweetened coconut
4 oz.  white chocolate -- chopped
2 Tbsp  light corn syrup
2 large  egg whites
1/2 tsp  salt
1/2 tsp  pure vanilla extract
 
steam the coconut over boiling water for 15 minutes. remove from heat and 
let cool. meanwhile, melt the chocolate and corn syrup in the top of a 
double boiler, stirring to mix. remove from heat and let cool. place the 
cooled coconut, cooled chocolate, egg whites, salt and vanilla in a mixing 
bowl and use a paddle to incorporate the ingredients. cover and chill in 
the refrigerator for at least 1 hour or overnight. preheat oven to 350 
degrees f. line a baking sheet with parchment paper. use a small, 1-ounce 
ice cream scoop or measure a heaping tablespoon of chilled dough and place 
dough 2 inches apart on the parchment. form into "haystack" shapes, using 
wet fingertips to pinch together the sides of the macaroons, or leave in 
rounded mounds. bake for 20 to 25 minutes. macaroons will be golden brown 
on the outside and firm but not hard to the touch. the insides should be 
soft and chewy. remove from heat and cool completely before serving. the 
macaroons will keep, in an airtight container at room temperature, for up 
to 2 days. 
 
 
 
-- 
(ID: 12488) Mirror: rec.food.recipes: Mon, May 26, 2003


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