coconut macaroon?

Question

anyone has the recipe???
thanks! ^_^

Answer 1

Easy coconut macaroons.
INGREDIENTS:
3 cups shredded coconut
1 cup sweetened condensed milk
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
PREPARATION:
Generously grease baking sheets. Combine all ingredients; stir until well blended. Drop by teaspoonfuls, 1 inch apart, on prepared baking sheets. Press down with the back of spoon to even thickness. Bake at 350° for 15 minutes, or until macaroons are golden brown. Cool 5 minutes; remove from baking sheet.
Makes about 36 coconut macaroons.

Answer 2

Coconut Macaroon Cookie:

35 min 20 min prep
24 servings

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

Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
Mix the flour and salt together and set aside.
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.
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.
Using a rubber spatula fold in the coconut.
Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
Bake the cookies just until they are golden and set, about 15 minutes.
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 3

Coconut Macaroons
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
Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels. Mix the flour and salt together and set aside.
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 table-spoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
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. Using a rubber spatula fold in the coconut.
Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart. Bake the cookies just until they are golden and set, about 15 minutes. 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.

DO NOT OVERCOOK!


nfd♥

Answer 4

This is a Barefoot Contessa recipe (she's really wonderful!)

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Enjoy!