Best Coconut Cream Macaroons Recipes

STRAWBERRY CREAM PARFAITS WITH COCONUT MACAROONS

Steps:

• Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
• When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
• Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
• To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

COCONUT CREAM MACAROONS

Steps:

• Heat oven to 350°F. Line cookie sheets with foil or cooking parchment paper. On 1 lined cookie sheet, sprinkle 1 cup of the coconut over foil paper. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve foil for baking cookies.
• In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut, vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed.
• On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart.
• Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.

COCONUT CREAM MACAROONS

Steps:

• 1. Heat oven to 350°. Line cookie sheet with aluminum foil or cooking parchment paper.2. Sprinkle 1 cup of the coconut over aluminum foil. Bake 5 to 7 minutes, stirring occasionally, until golden brown cool. Reserve aluminum foil for baking cookies.3. Mix toasted coconut, remaining coconut, the flour and salt in large bowl. Beat milk, cream of coconut, vanilla, almond extract and egg in medium bowl until well mixed. Pour milk mixture over coconut mixture stir until well mixed.4. Drop mixture by heaping tablespoonfuls about 2 inches apart onto foil on cookie sheet.5. Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely, about 30 minutes.6. Heat chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.*If using self-rising flour, omit salt.Types of CoconutDid you know that there are different types of coconut at the grocery store? Both flaked and shredded coconut are available. Flaked coconut is cut into small pieces and is much drier than shredded coconut. In fact, if you squeeze a handful of shredded coconut, it would stick together a bit but flaked coconut, being dry like uncooked rice kernels, would not stick together. Either type works in this macaroon recipe, but shredded coconut will make the cookies more moist and chewy. You may find unsweetened coconut available in some supermarkets, but we do not recommend it in this recipe.NUTRITION FACTS: 1 Cookie Calories 140 (Calories from Fat 70) Fat 8g (Saturated 6g) Cholesterol 10mg Sodium 85mg Carbohydrate 16g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 2% DIET EXCHANGES: 1 Starch 1 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.