Coconut macaroons with raspberry jam?

Question

Do you have a favourite recipe for Macaroons using raspberry jam.

Answer 1

Ingredients
2 1/2 cups Unsweetened shredded coconut
3 tbsp Eden organic roasted soybean flour
3 tbsp Eden organic whole wheat pastry flour
1/2 tsp Baking powder
1/4 tsp Eden sea salt
1/2 tsp Pure almond extract
3 tbsp Eden organic barley malt syrup
3 tbsp Pure maple syrup
2/3 cup Edensoy vanilla
1/3 cup Organic raspberry jam or preserves, for topping

Preparation
1. Preheat oven to 400F; line 2 baking sheets with baking parchment paper.


2. Combine all the ingredients and mix thoroughly; set aside for 5 minutes so the coconut can absorb the liquids.


3. The batter will be thick but not sticky; drop batter by the teaspoonfuls in mounds on the paper. Form the cookies into peaks with your fingers.


4. Bake until the coconut begins to brown, about 16 minutes; remove and allow to cool and set.


5. When cool, place 1/4 tsp of raspberry jam or preserves on top of each macaroon.

Answer 2

Macaroon Thumbprints:

7 oz. flaked sweetened coconut
1/3 c. sugar
3 Tbsp. flour
1/8 tsp. salt
2 eggs whites
1 tsp. almond extract
1/2 c. raspberry jam

Mix together the first four ingredients, and then add egg whites and almonds extract. Drop teaspoonfuls out onto greased, floured baking sheets (this is messy, sorry) and use the spoon to make an indentation in each. Fill with jam, and bake at 325 for about 20 minutes.

Answer 3

Raspberry Macaroon Bars


Prep Time: 20 min
Total Time: 1 hr 38 min
Makes: 32 servings, 1 bar each


Ratings and Comments
You may also enjoy







1 pkg. (18 oz.) refrigerated sliceable sugar cookies

1/3 cup butter or margarine

1 pkg. (10 oz.) JET-PUFFED Marshmallows

1 pkg. (10 oz.) BAKER'S ANGEL FLAKE Coconut, toasted

1/2 cup seedless raspberry jam


PREHEAT oven to 350°F. Press cookie dough evenly onto bottom of lightly greased 13x9-inch baking pan. Bake 16 to 18 min. or until golden brown.

MELT butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; stir in coconut.

SPREAD jam onto crust. Top evenly with coconut mixture; press into jam using spoon or spatula. Cool completely. Cut into 32 bars. Store in airtight container at room temperature.

Answer 4

Omg, I am SO bringin' the MILK!

Answer 5

i dont, but that sounds soooooooooo good

Answer 6

wow now I want one!YUM!!!