macaroons

These coconut macaroons are so easy to make, and the macaroons are quite delicious. These would be the perfect cookies to make for your kid’s surprise potluck at school.

2 Ingredient Coconut Macaroons

coconut

sweetened condensed milk

Preheat oven to 350° F.

Mix coconut and sweetened condensed milk together in a large bowl; mixture will be dry. Allow mixture to sit for 5-10 minutes before scooping, and give it another stir.

Using a 1 tablespoon ice-cream scoop, scoop up level portions of the mixture and place them about 1 inch apart on parchment paper or Silpat lined baking sheets.

Bake for 10- 15 minutes or until outside begins to turn golden brown. Let the cookies cool on the cookie sheets until set and cooled a bit, about 5-10 minutes. Remove the macaroons to a cooking rack, or package them in a container with a tight-fitting lid.

When cooled, dip in melted chocolate if desired, and place on wax paper to set.

If you love the flavours of coconut, raspberry jam and dark chocolate, this macaroon traybake will be right up your street. It's a great bake for picnics or elevenses

Coconut & jam macaroon traybake

caster sugar

tsp vanilla extract

desiccated coconut

plain flour

raspberry jam

dark chocolate

Line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.

Mix the sugar, egg whites, vanilla and a pinch of salt together in a bowl. Add the coconut and flour and stir until thoroughly combined &ndash; the mixture will be quite thick and sticky. Tip into the tin and gently spread out with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Dot the jam over the top using a teaspoon, nestling it into the batter. Bake for 25-30 mins, until set and golden around the edges. Leave to cool completely&nbsp;in the tin.

Melt the chocolate in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a>, or in a bowl set over a pan of simmering water. Remove the cake from the tin, drizzle with chocolate and leave to set before cutting into squares. Will keep in an airtight container for up to a week.

Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons

Macarons

icing sugar

ground almonds

granulated sugar

½ tsp red food colouring (see tip)

double cream

dark chocolate, finely chopped

unsalted butter, room temperature

Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.

Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.

Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.

Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.

Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.

To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.

Once finished, the macarons will improve with an overnight rest in the fridge.

No Bake Chocolate Cookies (Peanut Free) are delicious chocolatey cookies with no baking required!

Chocolate Macaroons (No Bake Cookies without Peanut Butter)

¾ cups rolled oats

cocoa powder

sugar

butter

milk

vanilla

In a large bowl, combine rolled oats, coconut &amp; cocoa powder. Set aside.

In a saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat. Let boil for 2 minutes (no longer). Remove from heat and stir in vanilla.

Pour oat mixture into the hot margarine mixture and stir until well mixed. Drop by spoonfuls onto a pan and let cool completely.

These spiced coconut macaroons are so amazing and easy to make! The kick from the spices is perfect against the sweetness of the coconut.&nbsp;

Spiced Coconut Macaroons

coconut extract

ginger

cinnamon

nutmeg

Combine the coconut, egg whites, granulated sugar, coconut extract, ground ginger, cinnamon and nutmeg in a large bowl. Stir it all together thoroughly into a uniform mixture. Put the bowl in the refrigerator to let the mixture chill for at least an hour. When the hour is up, pre-heat the oven to 325 and line two sheet trays with silicone mats or parchment paper. Use a 1.5 inch cookie scoop to scoop perfect little mounds of the dough onto the prepared trays, spacing them out about an inch apart. A dozen should fit on each tray. Bake them for 15-20 minutes, until the coconut starts to brown around the edges. The cookies should be springy to the touch but not mushy. Let them cool completely, then enjoy! They will also keep for days in an airtight container.

Anyway, this recipe is all about coconut, caramel and chocolate. Classic Samoa cookie flavors, but I turned them into cute little chocolate macaroon tarts.

Somoa Macaroon Tarts.

coconut crumbs

eggs

dark chocolate. chopped

unsalted butter

eggs egg

all-purpose flour flour

store-bought

coconut milk

chocolate

Preheat the oven to 300 degrees F. Grease 18-20 cupcake tins with butter or oil.

If your coconut is shredded, add it to a food processor and process until you have ground coconut, measure out 3 cups.

Add the coconut, egg whites and sugar to a bowl. Mix until moistened and then press into the prepared baking cups. Bake for 25-30 minutes or until the coconut is lightly golden and toasted.

While the coconut macaroons bake, prepare the filing. Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Add the eggs, egg yolks and sugar to a separate bowl and whisk until pale yellow in color. Gently fold the flour and chocolate mixture into the egg mixture. Spoon the chocolate filling into the macaroon crust, filling them to the top.

Bake for 8-10 minutes or until just set on top.

Meanwhile get started on the caramel. Combine the caramels and cream in a saucepan over low heat. Let melt, stirring occasionally, until smooth, this took about 10 minutes for me. Remove from the heat and stir in the shredded coconut.

Dip the tarts into the melted chocolate, place on a cookie sheet and allow the chocolate to harden, about 1 hour at room temp or 15 minutes in the freezer.

Once the chocolate is hard, place the coconut caramel on top of each tart. Drizzle each tart with remaining melted chocolate. Eat warm or cold*.

Soft and chewy with a fantastic sweet bite. Did I mention that they are gluten-free? Yes, and so easy to make.

Coconut and Sesame Seed Macaroons

egg whites (2 large range egg-whites)

.50 teaspoon cream of tartar (1/2 teaspoon cream of tartar)

superfine sugar (1/2 cup superfine sugar)

sesame seeds (1/4 cup sesam seeds)

almond flour (1/3 cup almond flour)

salt (pinch of salt)

vanilla extract (1 teaspoon vanilla extract)

unsweetened dried coconut (3 cups unsweetened dried coconut)

Preheat oven to 325F. Line one of two baking sheets with parchment paper.

Whisk the egg whites until frothy but no more. Add the cream of tartar and whisk again until soft peaks start to form. Whisking all the time add the superfine sugar slowly. Continue to whisk until the peaks hold their shape and the white are shiny.

Fold in the sesame seeds, almond flour, salt, vanilla extract and coconut. The mixture will be sticky but should hold its shape when clumped together.

Use your hands, or two teaspoons if you do not want to get too messy, form mounds and place them on the prepared sheet, spacing them well apart.&nbsp;Your mounds should be 2 inches in diameter.

Bake the macaroons in the oven for up to 18n minutes or start to turn golden. Keep an eye on them as they burn fast.  Remove from the oven and transfer to a wire rack to cool. Store in an airtight container.

These Coconut Macaroons are so easy, only requiring 5 simple ingredients. With a moist and chewy inside and toasty outside, they are completely irresistible!

Perfect Coconut Macaroons

coconut flakes

vanilla extract

egg whites (, room temperature)

salt

pistachios ((optional))

Preheat oven to 325 degrees F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.

In a large bowl, stir together coconut flakes, condensed milk, and vanilla until well combined.

In a separate bowl combine the egg whites and salt. Using an electric mixer, beat until stiff peaks form.

Gently fold the egg whites into the coconut mixture until completely combined.

Using a 1 1/2 tablespoon-sized cookie scoop, scoop mixture into balls and place onto prepared cookie sheet, at least 1-2 inches apart. (The mixture will be very sticky! If necessary, it&#x27;s okay to get your hands a little wet in order to shape the balls.)

Bake for about 23-25 minutes or until tops are just beginning to turn golden brown, rotating pans halfway through. (All ovens run differently, so keep an eye on them!)

Let macaroons cool on the pans for a couple minutes, then transfer to a wire rack to cool completely.

IF you are dipping them in melted chocolate, make sure they are completely cooled. Dip the bottom of each macaroon in the chocolate, followed by the pistachios. Place back on the baking sheet to set. Repeat with remaining macaroons.

Eat and enjoy!

I was intrigued by this recipe when I read the measurements for the sweetened condensed milk! But when following directions to the letter, it makes a perfect macaroon. I love this recipe! Well done!

Unbelievably easy and yet so tasty!  Fail proof and foolproof! Every time!

Outstanding!! I LOVE a good macaroon and now I get to make them at home??? They do not get better than these. Thank you for sharing this beautiful, simple recipe.

5 stars for sure! First time making these and I have to freeze them so I don’t finish off this beautiful presentation of cookies. I drizzled chocolate over the top and put them in mini cupcake holders. Thank you for such an easy beautiful cookie recipe.

I made this recipe but used coconut condensed milk. They turned out so good. So easy to make too!

I never made macaroons before and these turned out perfect! I found we like ours toasted a little more than most bakeries make them for extra crunch. Thank you!

These are fantastic and so yummy. Only thing is mine always flatten out and I was wondering why? My family loves them. Please let me know, thank you.

These had the perfect texture and taste - loved the addition of chocolate and crushed nuts as the base!

These were absolutely delicious! Question, do you double the salt if you double the recipe? Please let me know. Thank you

So delicious. Moist and chewy. Love the chocolate bottom.

Delicious recipe. Crispy on the outside but the inside melts in your mouth. I didn't properly whip thr egg whites to stiff peaks but I refrigerated the dough overnight and then they didn't get runny at all when I baked the cookie the next morning. They turned out perfectly

Warning: If you make these, you’ll be in charge of making them every year for Passover! I made them for the first time and they got rave reviews from my in laws! They were described as the best macaroons that any of them had tried!

Easy and delicious. I used almond extract instead of vanilla.

I'd never made macaroons before and these were so much easier than I ever thought they'd be. We all loved the added chocolate, but left the nuts off because I didn't have any and didn't feel like running to the store. Lol. Next time!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602886926/lejh4vibp2baljhobtrf.mp4

Macaroons

Corn Flake Macaroons are a sweet treat with just the right amount of crunch. Perfect for a summer dessert!

Corn Flake Macaroons

Egg Whites

Cup Sugar

Vanilla

Cup Coconut (Shredded)

Cups Corn Flakes

½ Cup Nuts (Chopped)

Grease a cookie sheet and preheat oven to 375° F.

Beat egg whites until stiff and dry.

Gradually stir in sugar.

Add vanilla, coconut, Corn Flakes, and nuts (I used walnuts).

Drop by the teaspoon onto greased baking sheet.

Bake at 375° until golden brown (approximately 7-9 minutes).

OMG!!!! I am excited to have finally come across this recipe. This exact one was in one of my Grandmother's cookbooks and I used to make them several times a year (I drizzle dark chocolate over the top when they are cooled. But since she has passed I haven't been able to as her cookbooks ended up going to Goodwill. Thank you for posting this as I will be making them once again! ❤❤🍪

I used to make the cornflake marcoroons for my kids when they where small

These soft and chewy gluten-free coconut macaroons are made with unsweetened shredded coconut and dipped in chocolate! These golden cookies are light and chewy on the inside with a crisp, caramely shell.

Chewy Gluten-Free Coconut Macaroons

Bob's Red Mill super-fine blanched almond flour

water

egg whites (room temperature)

chocolate (finely chopped)

Preheat oven to 350°F. Line a light baking sheet with parchment paper.

In a large mixing bowl, whisk together the unsweetened shredded coconut, almond flour, and salt. Set aside.

In a small saucepan, heat the granulated sugar, water, and pure vanilla extract over low heat, mixing occasionally, until the sugar melts completely. Cook for 30 more seconds. Remove from heat and pour the melted sugar over the shredded coconut, using a rubber spatula to remove all the sugar from the pan. Mix well with a rubber spatula, until evenly combined. Note: after mixing with a rubber spatula until it cools a bit, I found it easiest to then massage the coconut with clean hands until completely combined. (See note below about not cooking the sugar).

Meanwhile, whip the egg whites in a small bowl until very frothy, but not peaked yet. Fold the egg whites into the coconut until completely combined. (See note below about not whipping the egg whites).

Let the mixture rest for 30-60 minutes so the coconut can soak up the moisture.

Using a mini cookie scooper or spoons, scoop 1 tablespoon packed mounds of the mixture onto the prepared baking sheet, spacing them 1-inch apart.

Working in batches, one sheet at a time, bake on the middle rack for 18-20 minutes, rotating the pan halfway through, until the cookies are golden brown on the outside.

Let cool for 5 minutes on the pan then transfer them to a wire rack to cool completely.

If dipping in chocolate, melt 3/4 of the chopped chocolate in a small microwave-safe bowl, heating for 45 seconds, followed by 15-30-second intervals, stirring after each, until the chocolate is just melted. Stir in the remaining chocolate and mix until completely melted (note: if you have a few stubborn chunks of chocolate after this step, you can heat it once again for 15-30 seconds).

Dip the bottom of the cooled macaroons in the melted chocolate about 1/8-inch up the side, then place it back on the parchment paper while the chocolate sets. Note: you can speed this up by popping the baking sheet in the fridge for a few minutes if you're impatient and want to eat them right away.

Store cookies in an air-tight container at room temperature for up to a week.

Love these cookies!!! Made nine dozen for a  Christmas cookie exchange and everyone asked for recipe! Especially great for a few friends who are gluten intolerant and another with Celiac. Thank you!!!!

Hi had to add an extra cup of shredded coconut to these to make the consistency look like the pictures. I used a different brand of coconut, because I wanted organic and Bob's doesn't offer that. Turned out delicious in the end!

Beautifully toasted on the outside while staying moist and chewy on the inside, these macaroons are a coconut lovers’ dream!

Toasted Coconut Macaroons (Vegan and Gluten Free)

unsweetened coconut flakes

almond flour

maple syrup

coconut oil

Preheat the oven to 325°F and line baking sheet with parchment paper .

In a large bowl, mix all ingredients together at once.  Once combined, roll out into 16 evenly sized balls.

Roll each ball in some more shredded coconut, then put in the oven at 325°F for 18-20 minutes.

Let cool for 10 minutes on the tray as they will continue baking and firming up during this time.

A 30-minute recipe for easy Coconut Macaroons, the perfect treat for coconut lovers with a sweet, moist interior and slightly crunchy exterior.

Coconut Macaroons

all-purpose flour

Preheat the oven to 325 degrees. Grease two baking sheets and set them aside.

In a medium bowl, use a fork to stir together the coconut, sugar, flour, and salt.

In a small bowl, beat the egg whites with a fork until frothy.

Add the egg whites and vanilla to the coconut mixture. Stir with a fork until well mixed.

On greased baking sheets, drop the batter by rounded teaspoonfuls.

Place the two baking sheets in the lowest positions in the oven. Bake for 16-18 minutes or until lightly browned on the bottom, switching places with the baking sheets halfway through baking.

Remove from oven and cool completely on wire racks.

These chocolate chip macaroons are delicious chocolatey and chewy cookies. Made with sweetened coconut and mini chocolate chips, they make a great addition to Passover since they are dairy free, parve, and flourless.

Chocolate Chip Coconut Macaroon Recipe

potato starch

fine sea salt

egg whites (at room temperature)

Preheat the oven to 325°F and line two rimmed cookie sheets with parchment paper and set aside.

In a large bowl, mix together the shredded coconut, potato starch, sugar, and salt.

In a separate medium bowl, whisk together the egg whites, vanilla extract. Whisk by hand for about 3 minutes until frothy, foamy, and starting to thicken, but no peaks are necessary.

Add the egg whites to the coconut mixture and fold until just combined, and then mix in the mini chocolate chips.

Scoop 2 tablespoonful mounds of batter onto the prepared pan. A cookie scoop is helpful here, but 2 spoons will work as well. The cookie batter can be shaped one of three ways: a rounded mound, a little more free-formed like a haystack, or the mound can be pinched at the top like a mini volcano. The cookie shape can be adjusted with your fingertips once they are placed onto the pan. Wet your hands to prevent the batter from sticking to you. Place cookies 1 inch apart.

Bake for 15-18 minutes or until they have a few flecks of light golden brown.

Wait a few minutes and then transfer the cookies to a wire rack. Cool macaroons completely before storing in an airtight container on the counter for up to 3 days or in the fridge for 1 week.

Try this homemade Alice B. Toklas' Prunes with Cream recipe the whole family will love. Made with prunes, good red port, sugar and vanilla bean. Easy st…

Alice B. Toklas' Prunes with Cream

prunes (pitted, extra-large variety)

red port

vanilla bean

Whipped cream

Candied violets

Soak prunes for 24 hours in 2 cups port.

Then add 2 more cups port, the sugar, and vanilla bean.

Cook gently for about 1/2 hour.

Cool and refrigerate for 3 days.

To serve, put in a decorative bowl and cover with whipped cream.

Sprinkle whipped cream with a thick layer of powdered macaroons and garnish w…

Sprinkle whipped cream with a thick layer of powdered macaroons and garnish with candied violets.

Top 14 macaroons recipes from across the web

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Top 14 macaroons recipes from across the web

The most viewed macaroons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

2 Ingredient Coconut Macaroons

Coconut & jam macaroon traybake

Macarons

Chocolate Macaroons (No Bake Cookie...

Spiced Coconut Macaroons

Somoa Macaroon Tarts.

Coconut and Sesame Seed Macaroons

Perfect Coconut Macaroons

Corn Flake Macaroons

Chewy Gluten-Free Coconut Macaroons

Toasted Coconut Macaroons (Vegan an...

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The most viewed macaroons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine