Time 40m Yield about 2 dozen. Number Of Ingredients 5 Steps:
In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.
Time 30m Yield 32 cookies. Number Of Ingredients 5 Steps:
In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.
Time 20m Yield 24 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 325 degrees. Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol. Mix all ingredients together until well combined. Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets. Bake for 10 - 12 minutes. When baked, transfer to cooling racks. These freeze wonderfully.
Time 18m Yield 2 dozen, 24 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 325. Combine coconut, flour and salt. Stir in vanilla and milk. Drop from a tablespoon onto a greased cookie sheet. Bake for 13 minutes or until golden brown.
Time 35m Yield Makes 30 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray). In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.
Time 40m Yield Makes 20-25 Number Of Ingredients 6 Steps:
Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine. In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape. Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like. Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be. To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Yield Makes about 40 macaroons Number Of Ingredients 5 Steps:
In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.
Time 3h15m Yield 36 Number Of Ingredients 6 Steps:
In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours. Heat oven to 375°F. Line cookie sheets with cooking parchment paper or use ungreased cookie sheets. Using 1-tablespoon-size cookie scoop, scoop dough onto cookie sheets 2 inches apart. Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. In small microwavable bowl, microwave chocolate chips and butter on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and stirred smooth. Using fork, drizzle chocolate in lines over cookies. Store loosely covered.
Yield 12 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F ( 190 degrees C ). Lightly grease a cookie sheet. In a medium bowl, stir together the flaked corn cereal, crisp rice cereal, and the flaked coconut. Stir in the sweetened condensed milk until thoroughly combined. Drop dough from a tablespoon onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes, until golden brown. Cool on the cookie sheet for 1 minute before removing to wire racks to cool completely.
Yield Makes about 18 Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine. Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart. Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.
