Baker’s One Bowl Coconut Macaroons

INGREDIENTS

1 pkg. (14 oz.) BAKER’S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract

DIRECTIONS

Heat oven to 325°F.
Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

NOTE: This recipe is excellent and super easy.

Scottish Macaroon Bars (Made with Potato)

This recipe is: Gluten Free, Vegetarian, and Vegan

Scottish Macaroon Bars

INGREDIENTS

4 oz potato, preferably Idaho© Russet (you need a dry potato)
1 lb (16 oz) powdered sugar (more or less as needed)
dark or milk chocolate for dipping (use good quality chocolate, no Hersheys)
finely shredded coconut for coating
Boil the unpeeled potato until ready.

DIRECTIONS

Drain, peel and mash the potato and allow to cool completely.

Begin adding some powdered sugar, about half a cup at a time.

Don’t fret if the mixture becomes gooey, because it will.

Just keep adding the sugar and mixing well, and soon it will have a fondant texture.

Add enough sugar so that it comes together and is very stiff.

If you’d like to make a pink version (I made half the batch pink for Valentine’s Day) just add a drop of red food coloring.

Prepare a cookie sheet (which will fit into your freezer) with waxed paper or a Silpat.

At this point, you can roll the macaroon mixture into small balls and flatten them, or for the traditional style, shape it into a rectangle on the sheet and then place in the freezer for about 4 hours or longer.

Prepare the coconut, by placing it on a cookie sheet in a preheated 300 ºF oven for 5 minutes.

Stir the coconut and continue to monitor closely as it will turn brown very quickly.

Remove from the oven when it’s a nice brown color;
cool and mix with an equal amount of untoasted coconut.

Place in a plate which will be a good size for dipping the macaroons.

If you made a rectangle shape of macaroons, cut them into your preferred size and shape.

Keep in the freezer until ready to dip.

When you are ready to finish the macaroons, melt the chocolate.

Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut.
Place on a tray to set.

Once the chocolate has hardened, there is no need to freeze or refrigerate the macaroons.

Keep in a cool, dry place, preferably in a tin, and consume within 7 to 10 days
(the last part shouldn’t be a problem)!

Recipe here: http://christinascucina.com/2014/02/scottish-macaroon-bars-and-idaho-potato.html

Macaroons (French)

Ingredients:

2 egg whites

1/2 c ground almonds

7/8 c powdered sugar

1/8 c granulated sugar

1/2 oz (about 1 tbsp) rice flour

1 tsp almond extract

Directions:

1. Preheat oven to 350 degrees.

2. Use nonstick jelly roll pan, cover with silpat.

3. Beat egg whites for 3 minutes on high in kitchenaid mixer.

4. Let rest for 4 minutes.

5. Fold in (by hand, not with mixer) remaining ingredients.

6. Drop by tablespoons onto silpat. Macaroons will expand a lot, leave room between them.

7. Bake 15 minutes.

8. LET COOL COMPLETELY ON BAKING SHEET. If you try to remove while hot or warm, macaroons WILL break.

9. Enjoy!