SALTED BLACK BOTTOM COCONUT-ALMOND MACAROONS
Steps:
- For the macaroons: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Use a fork to stir together the coconut, condensed milk, almond extract, vanilla and salt in a large bowl. Set aside.
- Whisk together the egg white and cream of tartar in a medium bowl with an electric mixer on low until foamy and the cream of tartar has dissolved. Turn the speed up to medium-high and beat until soft peaks form. Beat in the sugar. Fold half of the whipped egg into the coconut mixture, then fold in the remaining whipped egg.
- Scoop mounds of the coconut batter onto the prepared baking sheet, spaced 2 inches apart. Bake until the bottoms of the cookies and tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the chocolate coating: Put the chocolate and oil in the top of a double-boiler and place over a saucepan of barely simmering water. Heat, stirring, until melted and smooth. Remove from the heat and let firm up for about 10 minutes before dipping. Dip the bottom of each macaroon in the chocolate and let cool to firm up.
COCONUT MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 40m
Yield 8 Cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Combine coconut, splenda, flour and salt in mixing bowl.
- Stir in egg whites and almond extract: mix well.
- Drop by teaspoon onto lightly greased baking sheet.
- Bake 20 to 25 minutes, or until edges are golden brown.
- Watch closely, they burn easily.
- Remove from baking sheet immediately.
- Cool on rack.
- Once cooled store in an airtight container.
- Makes about 8 cookies.
Nutrition Facts : Calories 253.9, Fat 24.4, SaturatedFat 21.6, Sodium 64, Carbohydrate 9, Fiber 6.2, Sugar 2.9, Protein 3.5
COCONUT MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by Darlene Summers
Categories Drop Cookies
Time 15m
Yield 36 macaroons
Number Of Ingredients 3
Steps:
- Mix milk, coconut and vanilla together well.
- Spray cookie sheet with cooking spray.
- Put heaping teaspoonfuls on cookie sheet.
- Bake at 350°F for about 10 minutes, or until golden brown.
Nutrition Facts : Calories 98.2, Fat 7.1, SaturatedFat 6, Cholesterol 3.8, Sodium 17.5, Carbohydrate 8.2, Fiber 1.5, Sugar 6.7, Protein 1.5
BLACK-BOTTOM COCONUT BARS
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24
Number Of Ingredients 11
Steps:
- For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
- Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
- Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
- For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
- Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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