Best 6 3 Ingredient Coconut Macaroons Recipes
The allure of a delectable treat that can be conjured with just three readily available ingredients entices bakers of all levels to embark on a culinary adventure. Coconut macaroons, with their crisp exterior yielding to a chewy, coconut-infused interior, stand as a testament to the magic that can be achieved with minimal ingredients. These bite-sized wonders, often dusted with confectioners' sugar for an added touch of sweetness, have captured the hearts of dessert enthusiasts worldwide. As you embark on this culinary journey, let us guide you through the process of crafting these delectable coconut macaroons, ensuring a delightful experience that will leave you craving more.
Here are our top 6 tried and tested recipes!
3 INGREDIENT COCONUT MACAROONS
These 3 ingredient coconut macaroons cookies are gluten-free, easy to make and delicious. The perfect dessert for Passover or any other Holiday. Yummy!
Provided by Tiffany Bendayan
Categories Dessert
Time 25m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Line 2 sheet pans with parchment paper
- In a bowl, whisk the egg whites until frothy
- Add the sugar and mix
- Add the coconut and mix with a spoon
- Using a small ice cream scoop (or rounded spoon), place mounds of cookie dough onto the cookie sheet
- Bake for 15-20 minutes or until browned on top
- Let them cool before eating
- Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 75 kcal, Carbohydrate 9 g, Fat 4 g, SaturatedFat 3 g, Sodium 37 mg, Sugar 9 g
3 INGREDIENT COCONUT MACAROONS
These coconut macaroons are wonderfully toasted on the outside and chewy and moist in the center.
Provided by Zerrin & Yusuf
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
- Add in the shredded coconut and stir gently with a spatula. Try to make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn't hold together, add one small egg white. If you think it is too moist, add a little extra coconut.
- Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.
- Bake for 20 minutes. Open the oven and place them on the top shelf. Bake for another 2-3 minutes or until their top gets golden.
- Cool for about 10 minutes before serving.
- Keep them in an airtight container for up to 4 days.
Nutrition Facts : Calories 171 calories, Sugar 8.9 g, Sodium 21.6 mg, Fat 13.5 g, SaturatedFat 11.9 g, Carbohydrate 12.5 g, Fiber 3.4 g, Protein 2.3 g, Cholesterol 0 mg
COCONUT MACAROONS III
This recipe has won many 1st place ribbons at my state fair. They are very simple to make.
Provided by Kristil Kimbro Lyle
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g
EASY COCONUT MACAROONS RECIPE
These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.
Provided by Diana Rattray
Categories Dessert
Time 18m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
- In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
- Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
- Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 67 mg, Sugar 15 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
3 INGREDIENT CHEWY MACAROONS
These are my family's favourite macaroon. Always a constant on holiday platters. I guessed at the amount, because I usually combine large and small cookies when I bake.
Provided by luvcookn
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
- Mix all ingredients together until well combined.
- Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
- Bake for 10 - 12 minutes.
- When baked, transfer to cooling racks.
- These freeze wonderfully.
PERFECT COCONUT MACAROONS
After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.
Provided by circoit
Categories Desserts Cookies Macaroon Recipes
Time 1h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
- Beat egg whites in a bowl until soft peaks form.
- Fold coconut mixture into egg whites until just combined.
- Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
- Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
- Line baking sheet with new piece of parchment paper.
- Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g
Tips:
- Use fresh, unsweetened coconut: Fresh, unsweetened coconut has a more intense flavor and a chewier texture than dried or sweetened coconut.
- Toast the coconut before using: Toasting the coconut before adding it to the batter will bring out its flavor and give the macaroons a golden brown color.
- Use high-quality vanilla extract: A good quality vanilla extract will give the macaroons a rich, flavorful taste.
- Don't overmix the batter: Overmixing the batter will make the macaroons tough. Mix the batter just until the ingredients are combined.
- Chill the batter before baking: Chilling the batter for at least 30 minutes before baking will help the macaroons to hold their shape.
- Bake the macaroons until they are golden brown: The macaroons are done baking when they are golden brown on the bottom and the tops are set.
- Let the macaroons cool completely before serving: The macaroons will continue to firm up as they cool.
Conclusion:
These 3-ingredient coconut macaroons are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual gathering to a special holiday party. With their simple ingredients and minimal prep time, these macaroons are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love