Best 5 Tis The Season Coconut Macaroons Recipes

'TIS THE SEASON COCONUT MACAROONS

Steps:

• Preheat oven to 350*.
• Line your pans with parchment paper so your cookies won't stick.
• Combine coconut, sweetened condensed milk and vanilla extract in large bowl.
• Stir in morsels.
• Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
• Bake for 10 to 14 minutes or until lightly browned around edges.
• Remove to wire racks to cool completely.
• Store loosely covered at room temperature.

'TIS THE SEASON MACAROONS

Steps:

• Preheat your oven to 350 and foil line and grease baking sheets and set aside.
• Combine coconut, sweetened condensed milk,vanilla extract in a large bowl and stir in morsels. Mix well.
• Drop by level tablespoon or cookie scoop onto prepared baking sheets; press each cookie lightly with the back of spoon or cookie scoop.
• Place in preheted oven for 10 to 14 minutes or until lightly browned around the edges.
• Remove from oven and place on wire racks to cool completely. Store loosely covered at room temperature.

'TIS THE SEASON COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F. Foil-line and grease baking sheets.
• Combine coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
• Bake for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.

'TIS THE SEASON COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F. Foil-line and grease baking sheets.
• Combine coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
• Bake for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.