Best 5 White Chocolate Almond Coconut Macaroons Recipes
Indulge in the delightful symphony of flavors with our exploration of the best recipes for "White Chocolate Almond Coconut Macaroons". These delectable treats are a harmonious blend of sweet white chocolate, crunchy almonds, and aromatic coconut, resulting in a heavenly experience that will tantalize your taste buds. As we delve into the world of macaroons, we'll uncover the secrets to achieving the perfect texture, from chewy to crispy, and guide you through the process of creating these exquisite confections in your own kitchen. Join us on this culinary adventure as we unveil the best recipes for "White Chocolate Almond Coconut Macaroons" and embark on a journey of pure bliss.
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ALMOND-COCONUT MACAROONS
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
ALMOND COCONUT MACAROONS
Almond Coconut Macaroons are light, fluffy coconut biscuits dipped in chocolate and almonds. Perfect as a dessert, for tea for as a an afternoon snack.
Provided by Jessica Formicola
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine sweetened flaked coconut, flour and salt, mixing well.
- Add egg white, sweetened condensed milk and almond extract. Mix until all is just wet. Do not over mix.
- Using a tablespoon cookie scoop, scoop out 12 macarons onto a parchment lined cookie sheet.
- Bake for 12-14 minutes or until the tops start to brown.
- Remove and allow to cool.
- Dip bottoms in melted chocolate and immediately roll in minced almonds. Return to parchment lined cookie sheet to harden. You may want to transfer to the refrigerator for 10 minutes to speed up the process.
- Store in an airtight container at room temperature until ready to serve. Best 1-2 days after baking.
- After you've tried this recipe, we welcome you to come back and let us know how it went! We love comments and it helps other readers.
Nutrition Facts : Calories 177 kcal, Carbohydrate 23 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 266 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
COCONUT-ALMOND MACAROONS
A chewy coconutty macaroon, with added almond! This recipe arose when I found myself with five spare egg whites, after using the yolks to make ice cream. I thought I would make the children some coconut macaroons, but half-way through the recipe I found that I didn't have enough coconut. On the other hand, the kitchen seemed to be bursting with an over-supply of ground almonds, so I threw in a generous couple of handfuls. Please note that the proportion of coconut and almonds is a matter of taste, and that both may vary according to the size of your egg whites. The eggs I used were quite small.
Provided by Syrinx
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
- Beat the egg whites with the pinch of salt until they form soft peaks.
- Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
- Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
- Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
- Peel off the paper, and enjoy!
Nutrition Facts : Calories 92.3, Fat 4.5, SaturatedFat 1.6, Sodium 29.8, Carbohydrate 11.8, Fiber 0.9, Sugar 10.7, Protein 2.2
CHOCOLATE-ALMOND MACAROONS
Ground almonds and chocolate put a new spin on an old favorite.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Finely grind the almonds, sugar, cinnamon and salt in a food processor.
- Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
- Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
- Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g
LIGHT AND FLUFFY COCONUT MACAROONS
A great recipe that makes light and fluffy coconut macaroons.
Provided by MMS
Categories Desserts Cookies Macaroon Recipes
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease two baking sheets.
- Whisk egg whites in a bowl until frothy; stir in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl.
- Lightly stir egg white mixture into coconut mixture to form a batter.
- Scoop batter by the tablespoon and drop onto prepared baking sheet.
- Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g
Tips:
- Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use a kitchen scale: For precise measurements, it's best to use a kitchen scale instead of measuring cups. This will ensure that your macaroons turn out perfectly.
- Whisk the egg whites and sugar until stiff peaks form: This will help the macaroons rise and achieve a light and airy texture.
- Fold in the dry ingredients gently: Overmixing the batter will result in tough macaroons. Be gentle and fold the ingredients together until just combined.
- Let the macaroons rest before baking: This will help them develop a skin, which will prevent them from cracking in the oven.
- Bake the macaroons at a low temperature: This will help them bake evenly and prevent them from browning too much.
- Let the macaroons cool completely before filling them: This will help the filling set and prevent the macaroons from becoming soggy.
Conclusion:
These white chocolate almond coconut macaroons are a delicious and easy-to-make treat that is perfect for any occasion. With their crispy exteriors and chewy interiors, these macaroons are sure to be a hit. So next time you're looking for a sweet treat, give these macaroons a try!
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