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Cook'n with Betty Crocker 
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Coconut Cream Macaroons |
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Serves: 42 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Coconut Cream Macaroons recipe on the web!!Prep: 15 min; Bake: 12 to 14 min per sheet; Cool: 30 min; Stand: 30 min _ (7-ounce) packages (each) flaked coconut (7 2/3 cups) _ cup all-purpose flour ___ teaspoon salt _ (14-ounce) can sweetened condensed milk ___ cup canned cream of coconut (not coconut milk) 1 tablespoon vanilla extract ___ teaspoon almond extract _ large egg _ (6-ounce) bag semisweet chocolate chips (1 cup), if desired _ tablespoon vegetable oil, if desired 1. Heat oven to 350°. Line cookie sheet with aluminum foil or cooking parchment paper. 2. Sprinkle 1 cup of the coconut over aluminum foil. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve aluminum foil for baking cookies. 3. Mix toasted coconut, remaining coconut, the flour and salt in large bowl. Beat milk, cream of coconut, vanilla, almond extract and egg in medium bowl until well mixed. Pour milk mixture over coconut mixture; stir until well mixed. 4. Drop mixture by heaping tablespoonfuls about 2 inches apart onto foil on cookie sheet. 5. Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely, about 30 minutes. 6. Heat chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set. *If using self-rising flour, omit salt. Types of Coconut Did you know that there are different types of coconut at the grocery store? Both flaked and shredded coconut are available. Flaked coconut is cut into small pieces and is much drier than shredded coconut. In fact, if you squeeze a handful of shredded coconut, it would stick together a bit; but flaked coconut, being dry like uncooked rice kernels, would not stick together. Either type works in this macaroon recipe, but shredded coconut will make the cookies more moist and chewy. You may find unsweetened coconut available in some supermarkets, but we do not recommend it in this recipe. NUTRITION FACTS: 1 Cookie Calories 140 (Calories from Fat 70); Fat 8g (Saturated 6g); Cholesterol 10mg; Sodium 85mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 2g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2% DIET EXCHANGES: 1 Starch; 1 1/2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
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