BF&F – Best Friends and Foodies

Posts tagged “macaroons

Salted Caramel Macaroons

Wow these are delicious and addictive! I really wanted something sweet to munch on, but we had no eggs. Finding a dessert recipe with no eggs is not an easy task! I’m glad I found these! Yum!

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Salted Caramel Macaroons
adapted from cakespy

Ingredients

1 can (14 oz) Sweetened Condensed Milk
1 jar trader joes fleur del sol Caramel
1 cup All Purpose Flour
3/4 teaspoons kosher Salt
2 bags (14 oz each) shredded coconut
1 1/2Chopped Pecans
1 cup semi-sweet chocolate baking chips

Procedure

Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Cooking Spray.
In large bowl, combine condensed milk, caramel topping, flour and salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets.
Bake 20-25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

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baking tuesday – coconut macaroons – townie

a couple weeks ago the husband and i went out for a nice dinner.. although we didnt order dessert there, the waiter was nice enough to bring over a few coconut macaroons for us to nibble on!  they were amazing!  even the husband who isnt a fan of coconut loved them…   so ever since i’ve been thinking about those yummy macaroons!   i decided to try the barefoot contessas recipe.  these would be perfect for passover since there’s no flour in them..  they came out delicious, but different from the restaurant!  i’ll have to keep trying!  YUM

 

Coconut Macaroons

adapted from barefoot contessa

Ingredients

  • 14 ounces sweetened shredded coconut
  • 14 ounces non-fat sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites at room temperature
  • 1/4 teaspoon kosher salt

Directions

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 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.