Coconut Macaroons
This is a tasty, fluffy cookie that makes a great hit with children.
2 3/4 cups macaroon coconut
1 1/4 cups granulated sugar
Egg whites sufficient to make a smooth paste (about 3 lightly beaten)
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1 Tbsp. corn syrup
1 tsp. vanilla
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Put the coconut, sugar, egg whites and corn syrup into a kettle and place over hot water. Stir briskly until a smooth paste is formed. Remove from the heat and, if necessary add just enough additional egg white to make a paste of the proper consistency. Add vanilla. Fill a large pastry bag, fitted with large star tube and pipe out macaroons on cookie sheets covered with baking parchment. Bake at 350 F. for 8-10 minutes. Yield 3 1/2 dozen.
Hints: Remove macaroons just before they have cooled completely. To get that wonderful, flowery look to your macaroons, use a star tube and start with your arm twisted to the left and in toward your body. As you extrude the dough, bring your hand around in a circle, tucking your elbow in, so that the dough will twist and then bring bag upwards to form a peak. When the cookie is baked, the ridges in the swirl design should become golden brown. Very pretty!
It is always best to bake macaroons on silicone-coated Kitchen Parchment (catalog #64858) as they will stick to a cookie sheet and most papers.
Spanish Macaroons
(Large quantity)
This cookie is hard, with a delightful taste.
The currants add a surprisingly different flavor.
2 cups almond paste (#14680)
9 1/3 cups brown sugar
1/2 tsp. baking soda
16 whole eggs, lightly beaten
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5 1/2 cups macaroon coconut
24 cups cake crumbs, loosely packed
3 cups currants
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Put almond paste, sugar, soda and a part of the eggs into a bowl and mix until smooth. Add coconut, crumbs, and the balance of the eggs, and again mix until smooth. Add the currants. Put the mixture into a pastry bag with plain tube. Pipe onto parchment-covered cookie sheets and bake in 350 F oven for 15-20 minutes. Yield: 25 dozen.
Strawberry Candy or Bonbon Centers
1/2 cup white corn syrup
2 cups macaroon coconut
1 full cup miniature marshmallows
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1/2 tsp. vanilla
Coloring if desired
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Melt marshmallows in corn syrup. Pour over the mixture of macaroon coconut and vanilla , then color as desired. Shape a small amount into a strawberry and then roll in bright red sugar. (Or you may use the strawberry mold, #59714.) A strawberry marzipan leaf (#24112) completes the reality! NOTE: For bonbon centers, roll into ball of desired size and dip into melted chocolate or summer coating.
Fruit Design Party Cookies
1 lb. coconut, finely ground (macaroon coconut)
1 1/2 pkg. fruit flavored gelatin
1/4 lb blanched almonds or pecans (ground)
OR 1/2 cup almond paste (#14680)
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1 can sweetened condensed milk
2 Tbsp. sugar
1/2 tsp. almond extract , if desired
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Mix ingredients and chill well. Shape a small amount into the desired fruit and then roll in colored sugar of the appropriate shade. (Or you may combine 1/2 box fruit-flavored gelatin with 4 Tbsp. sugar and a little food coloring: however, the colored sugar gives the fruit a brighter appearance.)Place a marzipan leaf in the stem end of each fruit. (#24122)
Making Coconut Milk
Recipes from the Middle East (most curries) sometimes specify coconut milk. This does not refer to the liquid in the center of a fresh coconut, but a special milk which is made from this desiccated coconut. To make the coconut milk, combine equal amounts of desiccated (unsweetened macaroon) coconut and boiling water in a bowl. Let the mixture steep for at least 2 hours. Strain through two layers of fine cheesecloth. Coconut milk will keep for one week when refrigerated.
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