Tropical Coconut Macaroons

Tropical Coconut Macaroons Image by: Tropical Coconut Macaroons Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Tropical Coconut Macaroons

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