How to make macaroons?..recipe??..?!
How to make macaroons?..recipe??..?
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Answers:
1 can condensed milk
1 small bag shredded coconut
1 teaspoon almond or vanilla extract
Drop by teaspoon and bake for about 8-10 minutes.
Press the top of every cookie down a bit with a fork so that the coconut won't burn.
INGREDIENTS
1/2 pound almond paste
1 cup white sugar
3 egg whites
1/8 teaspoon salt
2 tablespoons cake flour
1/3 cup confectioners' sugar
DIRECTIONS
Cover cookie sheets with parchment paper or aluminum foil.
In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.
Here is a great recipe that I used myself during the last holiday season. They were a hit.
Coconut Macaroons Recipe courtesy Ina Garten's Barefoot Contessa Family Style
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Chewy Chocolate-Coconut Macaroons:
Prepare these cookies a couple of days before your picnic, and store them in an airtight container. To freeze leftovers, layer cookies between sheets of waxed paper in an airtight container. Thaw about 30 minutes before serving.
2 ounces unsweetened chocolate, chopped
1/2 cup sifted cake flour
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
2 1/2 cups lightly packed flaked sweetened coconut
1 teaspoon vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
Preheat oven to 250o.
Line a large baking sheet with parchment paper, and secure with masking tape.
Place unsweetened chocolate in a small microwave-safe bowl. Microwave at high for 1 minute or until almost melted. Remove from microwave; stir until chocolate is completely melted.
Spoon flour into a dry measuring cup; level with a knife. Combine cake flour, unsweetened cocoa, and salt in a large bowl. Add coconut, and toss well. Stir in melted chocolate, vanilla extract, and sweetened condensed milk (the mixture will be stiff). Drop by level tablespoons 2 inches apart onto prepared baking sheet. Bake at 250o for 45 minutes or until edges of cookies are firm and center of cookies are soft, rotating baking sheet once during baking time. Remove from oven, and cool 10 minutes on pan on a wire rack. Remove the cookies from the parchment paper, and cool completely on rack. Store in an airtight container.
Yield: 3 dozen cookies (serving size: 1 cookie)