A holiday selection of cookies is all the more inviting when it includes a chewy one, and here it is: the ultimate macaroon, dense and colourful with a coconut and tropical fruit combo.
- Portion size 50 servings
- 2/3 cups sweetened condensed milk
- 1 egg whites
- 1 pinch salt
- 2 1/2 cups unsweetened shredded coconut
- 1/2 cup each slivered candied pineapple and mango or papaya
Line rimless baking sheets with parchment paper or grease; set aside.
In bowl, whisk together condensed milk, egg white and salt. Add coconut, pineapple and mango; stir to coat evenly. Drop by rounded teaspoonful (5 mL) onto prepared pans.
Bake in centre of 325°F (160°C) oven for 15 to 20 minutes or until golden and no longer sticky to the touch. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Nutritional facts <b>Per Cookie:</b> about
- Sodium 8 mg
- Protein 1 g
- Calories 55.0
- Total fat 3 g
- Cholesterol 1 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
- Iron 1.0
- Calcium 1.0
- Vitamin C 3.0