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Recipes Macaroons

There are lots of ways of cooking and preparing macaroons and lots of flavor and mixings. I will be mentioning many of those ones below:

Chocolate and Coconut Macaroons

1 oz. unsweetened chocolate
4 oz. sweet baking chocolate
2 lg. egg whites
1/2 cup sugar
1 pinch salt
2 cans (3-1/2 oz. each) flaked coconut
1 tsp. vanilla extract

Melt together in the top of a double boiler, over hot water, the unsweetened chocolate and sweet cooking chocolate. Stir until smooth; remove from heat and cool. Beat the egg whites with a rotary beater until stiff. Gradually beat in sugar. Add the cooled chocolate mixture and continure beating until well mixed. Fold in flaked coconut. Drop by teaspoonfuls onto well buttered baking sheets, making about 30 cookies. Bake in preheated 325F oven until stiff on the outside but still a little soft on inside, about 16 minutes. Remove from oven and loosen with a spatula. Remove from pan when cookies are completely cooled.

Chocolate Brownie Macaroons

1 oz. unsweetened baking chocolate
1 oz. semi-sweet baking chocolate
1/2 cup Eagle Sweetened Condensed Milk
1/2 tsp. vanilla
1/4 tsp. almond extract (optional)
1 egg white, room temperature
1 dash salt
2 tbsp. sugar
1 pkg. (7 oz.) shredded coconut
24 whole blanched almonds, toasted

Preheat oven 350F. Grease and flour 2 lg. baking sheets. In small saucepan, melt chocolates over low heat. Stir to blend. Stir in condensed milk. Stir in vanilla and if desired, almond extract. Let cool. In medium bowl, beat egg white and salt with a mixer until foamy. Gradually beat in the sugar until stiff peaks form. Scrape chocolate mixture into a large bowl. Stir in 1/4 of the beaten egg white. Fold the remaining beaten egg white into chocolate mixture. Fold in coconut. Drop batter with a tbsp. onto baking sheets, making a total of 24 cookies. Top each with an almond, if desired. Bake one sheet at a time, 10-12 minutes or until tops of cookies appear dry, but the centers are still very moist. Carefully remove cookies to a wire rack to cool. Store airtight at room temperature.

Cocoa Macaroons

4 egg whites
2/3 cup sugar
2 tbsp. flour
2 tbsp. unsweetened cocoa
1/4 tsp. salt
1/2 tsp. vanilla
4 cups coconut

Heat oven to 325F. Grease and lightly flour cookie sheets. In medium bowl, beat egg whites until frothy. Add sugar, flour, cocoa, salt and vanilla; blend well. Stir in coconut. Drop by tablespoonsfuls 2-inches apart onto greased and floured cookie sheets. Bake at 325F for 11-16 minutes or until set. Cool 1-2 minutes; remove from cookie sheets.

Coconut Macaroons

1 pkg. (7 oz.) Baker’s Angel Flake Coconut
1/3 cup sugar
3 tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract

Mix coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract until blended. Place tablespoon full onto greased and floured cookie sheets. Bake for 20 minutes at 325F or until edges are golden brown.

Espresso Macaroons

2 oz. unsweetened chocolate squares
1 can (14 oz.) sweetened condensed milk
3-1/2 oz. flaked coconut
3/4 cup walnuts, coarsely chopped
2 tsp. instant espresso/coffee powder
3/4 tsp. almond extract
1/4 tsp. salt

In heavy 2-quart saucepan over low heat, heat chocolate until melted, stirring frequently. Remove saucepan from heat; stir in sweetened condensed milk and the remaining ingredients until well mixed. Preheat oven to 350F. Grease 2 large cookie sheets. Drop mixture by tablespoonfuls, about 1-inch apart, on cookie sheets. Bake 12 minutes. Move cookies to wire racks to cool. Store cookies in tightly covered container to use up within 2 days.

Holiday Macaroons

4 eggs
1-1/2 cups sugar
2/3 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter or margarine, melted and cooled
1 tsp. vanilla extract
5 cups flaked coconut
1 jar (10 oz.) maraschino cherries, drained and halved

In a mixing bowl, beat the eggs until foamy. Gradually add sugar, beating constantly until thick and pate yellow. Stir together dry ingredients; foldinto egg mixture. Stir in butter, vanilla and coconut. Drop by teaspoonfuls onto greased and floured cookie sheets. Top with cherries. Bake at 325F for10-13 minutes.

Mocha Macaroons

3 egg whites
1 tsp. instant coffee granules, crushed
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 cup granulated sugar
2 tbsp. unsweetened cocoa powder
2 cups coconut flakes

Preheat oven to 300F; lightly grease cookie sheets. Beat the egg whites, coffee, cream of tartar and salt in a medium bowl on high speed until foamy. Beat in the sugar, one tablespoon at a time, on high speed; continue beating until stiff. Do not underbeat. Stir the cocoa until smooth and powdery. Fold in the cocoa and coconut. Drop the mixture by rounded teaspoonfuls 1-inch apart on the cookie sheets. Bake for 20 to 25 minutes, or until set. Cool for 10 minutes; remove from the cookie sheets. Cool on wire racks. Sprinkle with additional cocoa or drizzle with melted chocolate, if desired.

Have fun cooking!