Macaroons (3)

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All from MarthaStewart.com. I have pictures I'd be happy to send, email me

offlist and let me know.

 

Marie

 

 

* Exported from MasterCook *

 

Plain Macaroons

 

Recipe By :

Serving Size : 20 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup sugar

2 1/2 cups unsweetened shredded coconut

2 large egg whites

1 teaspoon pure vanilla extract

1 pinch salt

 

Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large

bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to

mix well, completely combining ingredients.

 

Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose

haystack shape, and place on prepared baking sheet. Repeat with remaining

mixture, placing macaroons about 1 inch apart.

 

Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a

wire rack, and let macaroons cool slightly on baking sheet. These are best

served warm from the oven, but can be stored in an airtight container for up to

3 days.

 

Source:

" MarthaStewart.com "

 

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Per Serving (excluding unknown items): 31 Calories; 0g Fat (0.0% calories from

fat); trace Protein; 8g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 12mg

Sodium. Exchanges: 0 Lean Meat; 1/2 Other Carbohydrates.

 

NOTES : Unsweetened coconut is available in health-food stores.

 

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Chocolate Chunk Macaroons

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup sugar

2 1/2 cups unsweetened shredded coconut

2 large egg whites

1/2 cup semisweet chocolate chunks -- (about 3 ounces)

1 teaspoon pure vanilla extract

1 pinch salt

 

Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large

bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt.

Use your hands to mix well, completely combining ingredients.

 

Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose

haystack shape, and place on prepared baking sheet. Repeat with remaining

mixture, placing macaroons about 1 inch apart.

 

Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a

wire rack, and let macaroons cool slightly on baking sheet. These are best

served warm from the oven, but can be stored in an airtight container for up to

3 days; leave in a warm place for 1 hour before serving to allow chocolate to

soften.

 

Source:

" MarthaStewart.com "

 

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Per Serving (excluding unknown items): 614 Calories; 0g Fat (0.0% calories from

fat); 7g Protein; 151g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 244mg

Sodium. Exchanges: 1 Lean Meat; 10 Other Carbohydrates.

 

NOTES : Unsweetened coconut is available in health-food stores.

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Chocolate Macaroons

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

4 ounces semisweet chocolate -- broken into small pieces

1/4 cup unsweetened cocoa powder -- sifted

3/4 cup sugar

2 1/2 cups unsweetened shredded coconut

3 large egg whites

1 teaspoon pure vanilla extract

1 pinch salt

 

Heat oven to 350 degrees. Line a baking sheet with parchment paper.

 

Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer.

Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is

melted, and set aside to cool.

 

In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites,

vanilla, and salt. Use your hands to mix well, completely combining

ingredients.

 

Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose

haystack shape, and place on prepared baking sheet. Repeat with remaining

mixture, placing macaroons 1 inch apart.

 

Bake until just firm to the touch but still soft in the middle, 15 to 20

minutes. Remove baking sheet from oven to a wire rack, and let cool on baking

sheet. Store in an airtight container for up to 3 days.

 

Source:

" MarthaStewart.com "

 

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Per Serving (excluding unknown items): 1221 Calories; 37g Fat (24.5% calories

from fat); 20g Protein; 234g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

316mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 7 1/2 Fat; 15 Other

Carbohydrates.

 

NOTES : Unsweetened coconut is available in health-food stores.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0