COCONUT MACAROONS
Made with both sweetened and unsweetened coconut these mounded treats are just the right amount of sweet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.
- In 1-quart saucepan, combine sugar, water and corn syrup. Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; stir in almond extract.
- In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg whites; beat on low speed until blended.
- Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat. Place 1 inch apart on cookie sheet.
- Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 0 g
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Keven Tamblyn
[email protected]These macaroons look amazing. I'll definitely be making them soon.
Thammy Gregory
[email protected]Thanks for sharing this recipe. I'm always looking for new and easy dessert recipes.
Zessan Biswas
[email protected]I can't wait to try this recipe. It looks so easy and delicious.
Yahye Daud
[email protected]I think these macaroons would be even better if they were dipped in chocolate.
it's AFK Bro
[email protected]These macaroons are a great way to use up leftover egg whites.
Abdullah Ansari
[email protected]I had some trouble getting the macaroons to hold their shape, but they still tasted great.
Gurudav Vlog
[email protected]These macaroons are a bit too sweet for my taste, but they're still pretty good.
Samuel Elezaj
[email protected]I followed the recipe exactly and my macaroons turned out perfectly. They're so delicious and I can't wait to make them again.
Daniel Marcelo
[email protected]These coconut macaroons are a bit time-consuming to make, but they're definitely worth the effort.
Sheikhupura SqUaD
[email protected]I'm not a huge fan of coconut, but these macaroons are an exception. They're just so good!
Raj Sunar
[email protected]These macaroons are the perfect treat for any occasion. They're also a great gift idea.
Ntokoto Vunene
[email protected]I love the addition of almond extract in these macaroons. It gives them a really nice flavor.
dirtbikemaster mater
[email protected]These coconut macaroons are a great make-ahead dessert. They can be stored in an airtight container at room temperature for up to 3 days.
Asma Arif
[email protected]I've made these macaroons several times now and they're always a hit. They're so delicious and addictive.
Sahreef Kanjo
[email protected]These coconut macaroons are the perfect balance of chewy and crispy. They're also incredibly easy to make, which is a huge bonus.