Best 4 Triple Coconut Macaroons Recipes
Triple coconut macaroons are a delightful treat that combines the flavors of coconut in a delicate and airy cookie. With a crispy exterior and a chewy interior, these macaroons are a popular choice for any occasion. Whether you're a seasoned baker or just starting out, this article will guide you through the steps to create the perfect triple coconut macaroon. We'll provide you with the ingredients you need, detailed instructions, and tips to ensure your macaroons turn out perfectly. So, get ready to indulge in the tropical flavors of coconut with our ultimate guide to triple coconut macaroons.
Check out the recipes below so you can choose the best recipe for yourself!
TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
- Chocolate-dipped:.
- Cool cookies to room temperature on wire rack, about 30 minutes.
- Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
TRIPLE-COCONUT MACADAMIA MACAROONS
For a truly luxurious cookie experience, try these slightly sweet and tender morsels. Two varieties of coconut-sweetened and unsweetened-and cream of coconut add intense flavor to every nibble. -Robin Jungers, Cambellsport, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes., Drop by tablespoonfuls 2-in. apart onto parchment-lined baking sheets. Shape into loose mounds. Bake at 350° for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set.
Nutrition Facts :
TRIPLE CHOCOLATE COCONUT MACAROONS
This is a Paula Deen Recipe I 've changed just a little. I've made them many times now and not only are they beautiful to serve on the holiday cookie tray but they freeze well and taste great.
Provided by Old widow
Categories Drop Cookies
Time 1h
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, Generously grease cookie sheets.
- In a large bowl, whisk together egg whites and salt. until foamy. Whisk in condensed milk and vanilla.
- Fold in coconut and 1 cup of semisweet chips and 1 cup white chocolate chips.
- Drop batter by heaping tablespoonfuls onto prepared cookie sheets and bake at 300 degrees for 20 minutes. Cool on pans 2 minutes, remove from pans and let cool completely.
- Melt remaining chocolate chips in microwave and dip bottom of each cookie in melted chocolate to coat. Allow to harden on waxed paper.
TRIPLE COCONUT MACAROONS
Categories Cookies Nut Dessert Bake Quick & Easy
Number Of Ingredients 7
Steps:
- Adjust oven racks to upper-and lower-middle positions. Preheat to 375. Line 2 baking sheets with parchment paper and lightly spray with nonstick cooking spray. Whisk together cream of coconut,corn syrup, egg whites, vanilla and salt, set aside. Combine sweetened and unsweetened coconut in a large bowl, breaking up clumps. Pour liquid ingredients over coconut and mix with rubber spatula. Chill dough for 15mins. Drop heaping tablespoons of dough onto prepared baking sheets spacing 1" apart. Bake untill light golden brown,about 15mins;rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheets for 2mins. Remove to wire rack with metal spatula and cool to room temprature. ENJOY!!
Tips:
- Use fresh, finely shredded coconut for the best flavor and texture.
- If you don't have a food processor, you can finely chop the coconut by hand.
- Press the coconut mixture firmly into the baking cups to ensure they hold their shape.
- Bake the macaroons until they are golden brown and firm to the touch.
- Let the macaroons cool completely before removing them from the baking cups.
- Store the macaroons in an airtight container at room temperature for up to 3 days.
Conclusion:
Triple coconut macaroons are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create these delightful cookies that are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give triple coconut macaroons a try. You won't be disappointed!
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