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Ambrosia Macaroons

Ambrosia Macaroons


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This macaroons recipe combines two of our favorite things: coconut and chocolate.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons finely grated orange peel
  • 24 ounces sweetened flaked coconut (about 6 cups firmly packed)
  • 6 ounces bittersweet chocolate, melted

Recipe Preparation

  • Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

  • Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

  • Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

Recipe by Damon Lee Fowler,Reviews Section

Ambrosia Macaroons

Super-moist and easy coconut macaroons. Gluten- and lactose-free!

Ingredients

  • FOR THE MACAROONS:
  • ½ cups Lactose Free Margarine (see Tips Under Instructions)
  • ¾ cups Sugar
  • ⅛ teaspoons Salt
  • 2 teaspoons Freshly Grated Orange Peel
  • 3 whole Large Eggs
  • 6 cups Sweetened, Flaked Coconut
  • FOR THE TOPPINGS:
  • 2 Tablespoons Lactose Free Margarine
  • 2 Tablespoons Cocoa Powder
  • 2 Tablespoons Water
  • ½ whole Orange, Zest And Juice
  • ¾ cups Powdered Sugar

Preparation

Position rack in center of oven preheat to 325°F. Line 2 large rimmed baking sheets with parchment.

Using an electric mixer, beat margarine in a large bowl until smooth. Add sugar and salt beat until blended. Beat in orange peel, then eggs. Mix in the coconut. Drop batter onto the prepared baking sheets using a tablespoon-sized scoop, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on the bottom and browned in spots, 25 to 30 minutes. Remove from oven. Slide parchment paper off of the sheets, if you need to use the sheet for the next batch. Cool completely on the parchment paper.

Using a fork, drizzle the glaze (recipe below) over the cooled macaroons. Dry on parchment sheets until chocolate is firm, at least 30 minutes.

Can be store in the refrigerator for 2 or 3 days, or pack in airtight containers and freeze for up to one month.

For the glaze:
Melt the margarine in a small saucepan over low heat. Remove from heat. Whisk in cocoa powder, water, orange juice and orange rind. Add powdered sugar and whisk until smooth and the consistency of melted chocolate. Add a few more drops of water or orange juice if the glaze is too thick. Alternately, if the glaze is too thin, add tablespoons of powdered sugar at a time, until you achieve a good consistency.

Notes:
1. Fleischmann’s unsalted margarine is the only margarine available locally that has no lactose, sodium caseinate, or whey. Be very careful to read the label of the product you buy.
2. I got the inspiration for this recipe from Bon Appetit but have modified it to render it lactose-free.
(it was originally gluten-free)


Ambrosia Vegan Macaroons -GF

Mom&rsquos Christmas present this year, (She loves them!) but not really a Christmas cookie. Good anytime of the year if you like Coconut! Prep is less than 10 minutes!

I got the inspiration for this recipe from Bon Appetit but have modified it to render it lactose free. (it was originally gluten free)

I am very fond of citrus of any kind, but I am crazy about the flavor of oranges in baked goods! This Cranberry Orange Pumpkin Quick bread is amazing! And so easy!

These Ambrosia Macaroons, on the other hand have orange and chocolate!! I mean really, what&rsquos not to love! Chocolate and Orange are a marriage made in heaven!!

The beauty of these, like I said, is that they only take 10 minutes to prepare! These vegan macaroons are perfect for Christmas time!

We are all so busy this time of year! It always feels good to have several things done in one day! It&rsquos just a great sense of accomplishment! If you are a coconut lover, like I am, you will love these little mouthfuls!

These are so moist, they melt in your mouth! They freeze well, if well packed in air tight containers! These Ischeler&rsquos Tortellettes are a fun Christmas treat, as well! I hope you like the post today for Ambrosia Vegan Macaroons!


Holiday cookie recipe: Ambrosia macaroons

Coconut macaroons are like pillowy puffs of coconut, crisp and golden on the outside, yet delicate and tender on the inside. And if you love coconut, odds are you’re a fan. Coconut macaroons are one of the easiest treats to make, using only a handful of ingredients. This recipe comes courtesy of reader Tené Harris of Los Angeles. She was a finalist one year in our L.A. Times Holiday Cookie Bake-Off. She writes:

“My dad was raised in a rural area of Texas called Garland [in Bowie County]. It was truly the country. Years ago in the 1970s, when we visited my grandfather’s farm on summer vacations, there was a dirt road, no street lights and a water well. There was plenty of land with fresh vegetables and fruits. My dad would always tell me and my brothers about his memories of Christmas with my grandfather and his siblings, and how excited they would be when they received a bag of fruit, nuts and peppermint for Christmas. He told that story almost every Christmas, and I never grew tired of hearing it. This ambrosia macaroon recipe reminds me of my dad and great Southern traditions.”

Total time: 1 hour, 45 minutes, plus cooling and chilling times | Makes about 4 1/2 dozen macaroons

Note: Adapted from a recipe by Tené Harris.

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 eggs
24 ounces sweetened, flaked coconut (about 6 cups firmly packed)
6 ounces bittersweet chocolate, melted

1. Heat the oven to 325 degrees and position a rack in the center of the oven. Line 3 large, rimmed baking sheets with parchment.

2. In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth. Add the sugar and salt and beat until well-blended. Beat in the grated orange peel, then the eggs, one at a time. Gently fold in the coconut.

3. Drop the batter by the tablespoonful onto the prepared baking sheets, spacing each macaroon 1 1/2 inches apart. Bake until golden on the bottom and browned in spots, 25 to 30 minutes. Cool completely on the sheets.

4. Using a fork, drizzle the melted chocolate over the cooled macaroons. Chill, still on the sheets, until the chocolate is firm, about 30 minutes.

Each of 4 1/2 dozen cookies: 111 calories 1 gram protein 10 grams carbohydrates 1 gram fiber 8 grams fat 6 grams saturated fat 15 mg cholesterol 8 grams sugar 43 mg sodium.


Ambrosia Macaroons

Ingredients:

  • ½ cup (1 stick unsalted butter, room temperature)
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons grated orange peel
  • 3 eggs
  • 24 ounces sweetened flaked coconut (about 6 packed cups)
  • 6 oz. bittersweet chocolate, melted

Directions:

  1. Preheat oven to 325 °F. Line rimmed baking sheets with parchment. Using an electric mixer, beat butter in a large bowl until smooth.
  2. Add sugar and salt beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut.
  3. Drop batter onto sheets by tablespoonfuls, spacing 1 ½ inches apart. Bake macaroons, 1 sheet at a time until golden on the bottom and browned in spots, 25 to 30 minutes.
  4. Cool completely. Using a fork, drizzle chocolate over macaroons. Cool until chocolate is firm.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.


12 days of cookies: Ambrosia Macaroons

One of my favorite Christmas traditions is baking Christmas cookies with my mom. We spend days in the kitchen whipping up batches of cookies to be given away to friends, family, neighbors, newspaper carriers, mail delivers and anyone who happens to drop by the house.

Each year we try a few new recipes but also remake our tried-and-true favorites. We first made these macaroons a few years ago. They've now become a favorite. Both my mom and I are gluten-free and this is a great gluten-free cookie.

1/2 cup (1 stick) unsalted butter, room temperature (we used dairy-free margarine)

2 tsp. finely grated orange peel

28 ounces sweetened flaked coconut (about 6 cups firmly packed)

6 ounces bittersweet chocolate, melted (with about 4 tablespoons of margarine added while melting)

Preheat to 325 degrees F. Line 3 large rimmed baking sheets with parchment paper or baking mats.

Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt beat until blended. Beat in orange peel, then eggs, one at a time. Mix in coconut.

Drop batter onto sheets by tablespoonfuls, spacing 1 1 /2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.
Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.


Ambrosia macaroons

1 large egg white
1/4 cup sugar
1/4 cup butter, melted and cooled
1/4 cup fresh lime juice
1 teaspoon loosely packed orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup all-purpose flour
1 (14-ounce) package sweetened flaked coconut
1/2 cup finely diced dried pineapple
Parchment paper
36 red maraschino cherries, drained, halved, and patted dry

1. Preheat oven to 350°. Beat egg white at high speed with an electric stand mixer, using whisk attachment, until foamy gradually add sugar, 1 Tbsp. at a time, until soft peaks form.

2. Gently stir in butter and next 4 ingredients. Stir in flour. Stir in coconut and pineapple until blended.

3. Drop batter by teaspoonfuls 1 inch apart onto 2 parchment paper-lined baking sheets. Place 1 cherry half in center of each cookie.

4. Bake at 350° for 12 to 15 minutes or until edges are golden brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes transfer cookies to wire racks, and cool.


Deb perelman’s coconut macaroons two ways: raspberry or dark chocolate

I’m a sucker for a good macaroon—not the cardboard kind, but the melt-in-your-mouth coconut bombs. For a while, the ones I made most were these ambrosia macaroons, made with butter and orange zest. Then I got sassy and switched to Alice Medrich’s New Classic Coconut Macaroons, made with fancy unsweetened flakes. Of course, both of these recipes are still delicious and still on rotation.

But these days, the macaroons I make (and crave) the most are the ones from the inimitable Deb Perelman. She’s published two macaroon recipes: raspberry coconut in 2012 and dark chocolate coconut in 2014. They share the same skeletal recipe and yield an exquisitely tender cookie. Deb uses sweetened flaked coconut, which isn’t exactly trendy (see Alice Medrich’s recipe above), but the sweetened flakes add unbelievable moisture. She also grinds the coconut in a food processor—a technique she picked up from Cook’s Illustrated—for fluffy, cloud-like texture and maximum coconut flavor. She also uses far less sugar than traditional recipes, letting the other ingredients sing: almond, sea salt, raspberry, chocolate. The result is a next-level macaroon. And both variations are equally sublime. The tart berries perk up the dreamy coconut, and they look beautiful swirled into the snowy cookies. The dark chocolate, from the addition of both cocoa powder and melted chocolate, becomes fudgy and truffle-like. They’re both so good, I’m not picking sides.

Deb Perelman’s raspberry or Dark Chocolate coconut macaroons

Barely adapted from Smitten Kitchen (original recipes here and here).

Since they share the same base recipe, I combined both below, with the slight variations for each in convenient choose-your-own-adventure form. Originally, Deb’s chocolate version calls for vanilla extract instead of almond extract I’ve made them both ways and prefer the almond flavor. Otherwise, no changes. One big note: I’ve tested out a bunch of different sweetened coconut brands, and I’ve found that these are most delicious with Baker’s Angel Flake Sweetened Coconut.

About 4 dozen small cookies.

INGREDIENTS
COCONUT MACAROON BASE:
14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract

FOR RASPBERRY VERSION:
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)

FOR DARK CHOCOLATE VERSION:
6 tablespoons (30 grams) cocoa powder
4 ounces (115 grams or about 1/3 cup) unsweetened chocolate, roughly chopped

Heat oven to 325°F. Line two large baking sheets with parchment paper.

In a food processor, blend the coconut for one minute. Add sugar (and cocoa powder for dark chocolate version) and blend another full minute. Add egg whites, salt and almond extract and blend until combined.

For the raspberry version, add the berries to the coconut base and pulse on and off in short bursts about a dozen times until mostly mixed in (you want a mix of white and pink with raspberry flecks resist the urge to stir together. For the chocolate version, gently melt the unsweetened chocolate in a small saucepan over low heat, until just melted, then add to food processor and mix until combined.

With a tablespoon measure or cookie scoop (Deb uses a #70 scoop), scoop batter into 1 to 1 1/2-inch mounds. The cookies puff but don’t spread, so they can be spaced fairly close together.

Bake raspberry macaroons for 25-30 minutes, until toasted on top bake chocolate macaroons for 15 minutes, until shiny and just set. Let them rest on the tray for 10 minutes after baking or until fully cooled. They’ll firm up, but still remain softer and less dry inside than traditional macaroons. Keep in an airtight container for up to a week.


Ambrosia

Peel the oranges, removing as much of the pith (the white lining under the skin), discarding the pith and the peeling.

Over a large bowl, section the oranges, removing the membranes, any pith left and the seeds, retaining all of the pulp and juice.

Over the same bowl repeat the process for the grapefruit mixing the fruit sections together. Add the fresh, peeled, cored and chopped pineapple or add the canned pineapple including the juice. Stir well to blend the fruits and the juices. Cover the bowl and refrigerate until ready to serve.

Many families like to add other fruit and nuts such as the cherries, coconut, bananas and/or pecans. You may want to serve these additions in small bowls beside the fruit and let each make their own combination. The bananas, coconut and pecans will soften if you have leftovers, so I like to leave the oranges, grapefruit and pineapple separate. These three will keep 3 days easily in the refrigerator.

Yield is based on the size of bags that you purchase.

* Your best friend when preparing this dish is a good, sharp knife. I use a filet knife the blade is long but narrow and lightweight and very sharp.


What is Ambrosia?

“Ambrosia” in Greek mythology means “food of the Gods. Where I come from, it refers to a fruit salad containing oranges pineapple, and coconut, a combination that definitely tastes like the food of the gods! Other ambrosia recipes may contain cream, sour cream, or marshmallows (or all three!), but the version my father makes has always been simple and dairy-free. So vegan ambrosia does not seem unusual to me, but if you’re expecting the heavy, dairy version, you’ll be surprised at how light and tasty this recipe is.

My father, aka “The Perfectionist,” always removes all the membranes from the oranges (also known as “segmenting”) when he makes this in other words, he cuts out each section from the membrane that divides it from the others. I’m much lazier than that, so I just chop the oranges, membranes and all, and it still tastes great.


  • This marshmallow salad is very versatile. Here’s some ideas:
    • Double or triple this pineapple, mandarin orange and marshmallow salad to feed a crowd.
    • Use pineapple tidbits, chunks or the crushed version be sure to drain before adding to the classic ambrosia salad.
    • Add maraschino cherries for a nice spin.
    • For Easter, use pastel colored mini marshmallows.


    Watch the video: The Macaron is dead! Long live the Macaroon! Cupcake Jemma (May 2022).