Easiest way to make macaroons.?

Question

What is the best, yet easiest way to make macaroons? You know, the chewy kind. A recipie would be nice. Thanks!

Answer 1

Chewy Macaroons

3 cups sweetened flaked coconut
1/2 cup flour
1/4 teaspoon salt
1 (300 ml) can sweetened condensed milk
1 1/2 teaspoons vanilla

Preheat oven to 325.
Combine coconut, flour and salt.
Stir in vanilla and milk.
Drop from a tablespoon onto a greased cookie sheet.
Bake for 13 minutes or until golden brown.

Answer 2

To make chocolate macaroons...use Penney w's recipe, but 1/2 cup of cocoa. Mix it with the coconut before adding the milk and vanilla.

Answer 3

EASY COCONUT MACAROONS

1 can (14 oz.) sweetened condensed milk
1 pkg. (14 oz.) coconut
2 tsp. vanilla

Combine all ingredients. Drop on well greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Remove while still hot with moistened spatula. Cool on wire rack.

Answer 4

Eagle brand condensed milk and 2 bags of coconut, mix and drop by tablespoonfuls onto baking sheet.
bake till golden at 350 for about 12-14 minutes

Answer 5

Hi !!!
Here you go...I LOVE CHOCOLATE & COCONUT ...ENJOY !!!

Coconut Macaroons II

"This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most."

Original recipe yield:
4 dozen

INGREDIENTS
5 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

----------OR THIS ONE...

Coconut Mini Kiss Macaroons

40 Servings

Ingredients:
1/3 c Butter; softened
1 1/4 c All-purpose flour
3 oz Cream cheese; softened
2 ts Baking powder
3/4 c Sugar
1/4 ts Salt
1 Egg yolk
3 3/4 c Sweetened coconut flakes;
2 ts Orange juice
1 3/4 c Mini kisses; milk chocolate,
1 ts Almond extract

Directions
Beat butter, cream cheese and sugar in large bowl until well blended; add egg yolk, orange juice and almond extract. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups of coconut. If necessary, refrigerate about 30 minutes until firm enough to handle. Heat oven to 350 F. Shape dough into 1 inch balls; roll balls in remaining 3/4 cup coconut. Place on ungreased cookie sheet. Bake 8-10 minutes until lightly browned. Pace three mini kisses on top of each cookie, pressing down lightly. Carefully remove from cookie sheet to wire rack. Cool completely Makes about 3 1/2 dozen cookies.

-----------BONUS RECIPE FOR YOU...

Chocolate-Coconut Macaroon Pies

Makes 24 tartlets

The "dough" for coconut macaroons is so easy to make — just sugar, egg whites, and coconut — that I was tempted to see what else it could do. It's easier to work with than a pastry dough because there is no need to roll it out, it stays wherever you press it, and it holds its shape well after baking.

These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut. I love the flavors together.


Ingredients:
Heaping 3/4 cup sugar
Scant 1/2 cup egg whites (from about 3 large eggs)
Scant 2 1/2 cups sweetened flaked coconut, such as Baker's
8 ounces semisweet chocolate, chopped
1/2 cup heavy cream
* A few toasted almonds, chopped

Buy the Book Method:
1. Heat the oven to 350°F (175°C). Mix the sugar, egg whites, and coconut together. Put a spoonful into each of 24 nonstick mini-muffin cups or individual tart molds. Press the "dough" into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, 12 to 15 minutes. Let cool completely in the pans, then gently remove. ( * See Note) (You may need to run a plastic knife around the rim of the cups to loosen them.)
2. To make the filling, place the chocolate in a bowl. Heat the cream in a small sauce-pan just until boiling, then pour it over the chocolate and let it sit for 1 minute. Whisk gently to melt the chocolate completely. Keep whisking until smooth and glossy.
3. Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let them set at room temperature for at least 1 hour before serving, and serve them the same day they are made.

* Note: The coconut shells can be up to 2 in advance and kept at room temperature in an airtight container. The chocolate ganache can be refrigerated for up to 5 days; re-warm it in the microwave or in a bowl set over simmering water until it is pourable.