Who has an amazing macaroon recipe?

Question

I need a really good coconut macaroon recipe, preferably not chocolate. I want to make macaroons that are thick and soft. If you've ever been to Wheat Montana (Montana, USA), theirs are perfect.

Answer 1

COCONUT MACAROONS

2 tbsp. sifted cake flour
1/2 c. sugar
1/4 tsp. salt
2 egg whites
1/2 tsp. vanilla
2 c. shredded coconut

Mix and sift flour, salt and sugar. Beat egg whites until stiff and peaks form but not dry. Fold whites into dry ingredients. Add vanilla and fold in coconut. Drop by teaspoonfuls onto lightly greased paper-covered baking sheet. Allow space for spreading and rising. Bake in moderate oven, 350 degrees about 20 minutes or until golden brown and dry on surface. Makes about 20 (2") macaroons.
Chocolate Chip Macaroons: Substitute 1/2 cup chocolate chips for 1 cup coconut.

Cherry Coconut Macaroons: Add 1/2 cup chopped candied cherries.

Answer 2

1

Answer 3

Coconut Macaroon Cookie Recipe:

Macaroon cookies are small and dainty. But not these they are over 3 inches in diameter and loaded with of coconut. Try this treat! golden crispy on the outside, white and chewy on the inside. Store the macaroons in an airtight container. Do not refrigerate or freeze macaroons.

Ingredients:
35 min 20 min prep
Change to: servings US Metric
3 tablespoons cake flour
1/4 teaspoon salt
3 extra large egg whites
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon coconut extract
2 cups flaked coconut, toasted

Directions:

1. Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. 2. Line cooling racks with damp towels.
3. Mix the flour and salt together and set aside.
4. Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
5. Lower the speed of the mixer to low and blend in the flour mixture and the vanilla, almond, and coconut extracts. Do not overmix the batter.
6. Using a rubber spatula fold in the coconut.
Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
7. Bake the cookies just until they are golden and set, about 15 minutes.
8. Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely, then carefully peel away the paper.

Answer 4

Coconut-Almond Macaroons
Yield: 3 Dozen

Ingredients

ALMOND PASTE
20 oz almonds, blanched (can use whole or pieces)
3 1/2 c confectioner's sugar
3 lg egg whites, lightly beaten

COOKIES
1 1/2 c sugar
1 1/2 c confectioner's sugar
1 pk coconut, sweetened (large)
1 almond paste, broken into chunks
1 tb vanilla extract
1 salt
6 lg egg whites

Instructions

PREPARE ALMOND PASTE: Process almonds in food processer until finely chopped, almost almond butter. Add confectioners' sugar and process till smooth. Add egg whites.

Mixture should become very stiff and form a ball in the machine. If you cannot get it to become evenly moistened, take the mixture out and knead it on a board "floured" with confectioners' sugar. Divide the well-blended paste into three equal batches. (Can wrap well at this point to refrigerate, up to a week.)

MAKE MACAROONS: Make this recipe in a food processor in three batches. For each batch use 1/2 Cup each granulated and confectioner's sugar, 1/3 of the coconut and almond paste, 1/8 t salt, 1 t vanilla and 2 egg whites.

In processor bowl, combine granulated sugar and coconut. Process about 2 minutes or until the coconut is finely ground. Add the confectioners' sugar and the almond paste. Process until the mixture resembles cornmeal. With the machine running, add the salt, vanilla and egg whites. Process until the mixture is evenly moistened.

Drop mixture by teaspoonsful onto a cookie sheet covered with brown paper. Bake at 325 degrees F. for 15-20 minutes, or until the macaroons are lightly browned. Remove from oven and place brown paper on a damp towel. When cookies are slightly cooled, use a spatula to remove them; place them in an air-tight container so they will remain chewy. Makes 3 to 4 dozen small cookies or 18 large ones.

Answer 5

"Coconut Macaroons" - 4 dozen

5 1/2 cups flaked coconut
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 egg white; whipped

Preheat oven to 325*. Line baking sheets with foil; grease and flour foil. Set aside.
In large bowl, combine coconut, condensed milk, extracts and egg white; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets.
Bake 15-17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store leftovers loosely covered at room temperature.

Answer 6

Good luck!
&
ENJOY!