Best Macadamia Macaroons Recipes

CHOCOLATE MACADAMIA MACAROONS

Steps:

• Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

TRIPLE-COCONUT MACADAMIA MACAROONS

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.

PREMIUM MACADAMIA MACAROONS

Steps:

• Preheat oven to 350°F
• Mix coconut and nuts and spread across a 15x10x1 inch baking pan. Bake 10 minutes or until lightly toasted, stirring frequently. Allow to cool completely. Can be made ahead of time.
• Reheat oven to 350°F Mix milk and vanilla in large bowl. Add coconut mixture and cracker crumbs and mix well.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to coconut mixture, stirring gently until well blended.
• Drop rounded tablespoons of the coconut mixture, 2 inches apart, on lightly greased baking sheets.
• Bake 12-14 minutes or until edges of cookies are lightly browned. Remove to wire racks and allow to completely cool.
• Melt chocolate in microwave oven and, using a teaspoon, drizzle over cookies. Place cookies in wax-lined shallow pan and refrigerate until chocolate has set.

COCONUT MACADAMIA CHOCOLATE MACAROONS

Steps:

• 1. Preheat your oven to 350 F (180C).
• 2. Place everything except the chocolate into a food processor. Mix it all together until it's made a cookie dough consistency. You'll still have a few bigger pieces of macadamia nuts in there, but that's a good thing.
• 3.Now stir in your chopped chocolate.
• 4.Drop by rounded spoonfuls onto a parchment lined baking sheet.
• 5.Bake for 12-15 minutes or until they are looking golden on top.

CHOCOLATE MACADAMIA MACAROONS

Steps:

• Place coconut and nuts on a 15x5x10 inch baking pan.
• Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently. Cool.
• In large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
• Bake at 350 degrees for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.

MACADAMIA MACAROONS

Steps:

• Heat oven to 350°F.
• Spread coconut and macadamias into 15x10x1-inch pan. Bake 10 min. or until lightly toasted, stirring frequently. Cool.
• Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.
• Bake 12 to 14 min. or until edges of cookies are lightly browned. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over cookies. Place in waxed paper-lined shallow pan. Refrigerate until chocolate is set.