Top Notch Oatmeal Macaroons Recipe!

 

Makes 48

 

Ingredients:

1 cup soft shortening
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 eggs
1 1/4 cups self rising flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup raisins
3 cups oatmeal
2 cups shredded coconut
2 cups chopped walnuts

Directions:

1 beat together first 5 ingredients in a large mixing bowl.
 

2 Blend the flour, cinnamon, and nutmeg, in the mixture.
 

3 Stir raisens,oatmeal, coconuts and walnuts, into the mixture, the mixture will be very stiff.
 

4 Roll into 1 inch balls and place on greased cookie sheets.
 

5 Bake at 350 degrees for 12-15 minutes.
 

6 Cool about 2-3 minutes before removing from baking pan.
 

7 ENJOY ! ! !

Source: http://www.food.com/recipe/top-notch-oatmeal-macaroons-311701

Tequila-Lime-Coconut Macaroon Bars Recipe!

 

Makes 36

 

Ingredients:

2 cups all-purpose flour, divided
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
1/2 teaspoon baking powder
1/4 teaspoon salt

GARNISHES

powdered sugar, lime rind curls

Directions:

1 Preheat oven to 350°F Line bottom and sides of a 13 x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
 

2 Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
 

3 Bake at 350F for 20 to 23 minutes or until lightly browned.
 

4 Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, lime zest and juice and tequila and remaining 1 1/2 cups sugar. Stir together baking powder, salt and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
 

5 Bake at 350F for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles,.
 

6 Remove foil, and cut into bars,
 

7 Garnish, if desired.

Source: http://www.food.com/recipe/tequila-lime-coconut-macaroon-bars-458355

Chocolate Coconut Macaroon Cups Recipe!

 

Makes 12

 

Ingredients:

2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 (7 ounce) package sweetened flaked coconut
1/2 cup sliced almonds

Directions:

1 Preheat oven to 350°F Coat a standard (12 cup) muffin tin with cooking spray.
 

2 In a large bowl, whisk egg whites, sugar, cocoa and salt until combined.
 

3 Add coconut; mix until well coated. ***I would add the sliced almonds in at this point with the coconut. They didn't want to stick to the tops of the cookies!***.
 

4 Dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers.
 

5 Sprinkle with almonds and pat on gently.***See note above***.
 

6 Bake until almonds are golden, 20-25 minutes.
 

7 Remove from oven and cool in tin for 5-10 minutes.
 

8 Run a thin metal spatula around the edges to loosen from pan.
 

9 Turn out onto rack to cool completely.
 

10 Cookies keep in an airtight container at room temperature for up to 3 days.
 

Source: http://www.food.com/recipe/chocolate-coconut-macaroon-cups-255881

Coconut Macaroons Recipe!

 

Makes 36 macaroons

 

Ingredients:

1 (14 ounce) can sweetened condensed milk (not evaporated milk)
4 cups coconut
1 teaspoon vanilla

Directions:

1 Mix milk, coconut and vanilla together well.
 

2 Spray cookie sheet with cooking spray.
 

3 Put heaping teaspoonfuls on cookie sheet.
 

4 Bake at 350°F for about 10 minutes, or until golden brown.

Source: http://www.food.com/recipe/coconut-macaroons-40825