Coconut Macroons

[laurenanne]

Would anyone have the recipe for the Coconut Macroons that were in either the Nov or Dec 2000 issue? It was in the X-mas cookie section. There were so awesome and I misplace the recipe. Thanks a lot in advance.

Lauren Anne

[eloise forever]

Here you go!


* Exported from MasterCook *

Chewy Coconut Macaroons

Recipe By :Cooking Light Magazine. December 2000. Page: 132.
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup all-purpose flour
2 1/2 cups flaked sweetened coconut
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 can (14-ounce) fat-free sweetened condensed
milk

Directions.
1. Preheat oven to 250 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and coconut in a medium bowl; toss well. Add the vanilla, salt, and milk; stir until well-blended. (Mixture will be very thick.)

3. Drop the batter by scant tablespoons (about 2 teaspoons) 2 inches apart onto a baking sheet lined with parchment paper. Bake at 250 degrees for 50 minutes or until golden brown. Remove from pan; cool cookies completely on wire racks. Yield: 32 cookies (serving size: 1 cookie).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 11 Calories; trace Fat (2.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch).


Nutr. Assoc. : 0 0 0 0 0 0

[laurenanne]

Thank you soooo much!!!!!!! I was worried I would not find it again.

[Julie A]

They were awesome, but here's another one that I like even better!

4 egg whites
1 1/3 cups sugar
1/2 tsp. salt
1 1/2 tsp. vanilla
7 oz. bag of sweetened flaked coconut(equals 2 1/2 cups)
1/4 cup & 2 Tbsp. flour
8 oz chocolate (more or less, depending on your obsession with chocolate)

In a saucepan mix together all ingredients except chocolate. Cook over
medium heat, stirring constantly for 5 minutes. Turn the heat up to
medium-high and continue stirring for 3-5 minutes more. When the mixture
thickens and begins to pull away (slightly sticking) from the pan remove it
from the heat.

Let the mixture cool then cover it and place it into the refrigerator until
it is cold(or overnight as I do).

Drop by teaspoons onto a greased (or Pam'd)cookie sheet about 2 inches
apart. Bake 20-25 minutes at 300 degrees until they are a pale golden
color. Cool on a rack.

Melt the chocolate in a double boiler and dip the macaroons. Set them on a
foil lined tray and chill for 1 hour or until the chocolate sets. Keep them
in an airtight container either in the refrigerator or separated by waxed
paper (for the chocolate melts).


It's not from CL, I don't have the nutritional info.
Julie

[misstapioca]

these were good but i think that 50 minutes is too long for these to cook. keep checking them. i used wax paper because i had no parchement and they stuck. But they were still yummy