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Old 12-12-2006, 02:28 PM   #11
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What are the macaroons "most" people think of?

Are they the ones I made? With chocolate. Or the ones discussed about here.
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Old 12-12-2006, 02:35 PM   #12
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gobo, I think of macaroons as being a type of coconut cookie. Many times these were either drizzled with chocolate or dipped completely in chocolate after being baked. The meringue type were always called meringues or cookie kisses. Could just be the area I grew up in. Gobo, just looked at your thread and yes, I would say you most definitely made some chocolate macaroons!!!
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Old 12-12-2006, 03:07 PM   #13
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Alright. Thanks.
I could picture those burning easily.
I think mine were in at 350 for 10 or 12 mins....
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Old 12-12-2006, 03:11 PM   #14
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Quote:
Living at a higher altitude, I have to turn down the temp and watch carefully to keep them from over-baking.
oops! I completely forgot about that possibility!

Yes, Diane, please DO post the recipe!
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Old 12-12-2006, 03:14 PM   #15
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This recipe is like the one I use http://favoritebrandrecipes.com/Recipes/220/3677001220.htm I just looked at the recipes for Baker's coconut and they are not the same anymore.
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Old 12-12-2006, 03:18 PM   #16
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Thanks, Polly!
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Old 12-12-2006, 03:22 PM   #17
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Just glad to help!! I don't remember using any egg whites (been quite a long time since I made these); but I do know that you do need to take them off the baking sheet ( I always use parchment) while they are still very warm. Also, take them out of the oven a couple of minutes sooner as you would regular cookies as they do have a carry over baking time.
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Old 12-14-2006, 08:39 AM   #18
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Macaroons were a success! Parchment paper, lowering the oven temp to 325 and moving the rack up proved to be the key....

Here's the recipe:

3 cups shredded coconut
1 cup sweet cond milk
1/2 tsp salt
1-1/2 tsp vanilla
1/2 tsp almond extract

Mix together...I used and ice cream scoop....drop onto parchment paper, mound them up.....bake for about 15mins........let them cool on the parchment for about 5 mins...when I removed them to the baking rack I molded them a little while they were still warm.......after cooling completly, drizzle with Ghiradhelli chocolate....
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Old 12-14-2006, 08:42 AM   #19
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Great that it worked for you this time!!! Your recipes is so like the one I used; the only problem I had was keeping everyone from eating them right a way!!!!!
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Old 12-18-2006, 11:28 PM   #20
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LadyDi...will be looking for the recipe soon. Macaroons, I usually heat oven 300 (slow). Let stand at room temperature until cool. (This insures rounded macaroons.). All the above recommendations.
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