Tropical Coconut Macaroons
- Portion size: 50
This recipe makes 50 pieces servings
|Per Cookie: about||-|
|total fat||3 g|
|sat. fat||3 g|
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.
- 2/3 cup 2/3cupsweetened condensed milk
- 1 1egg whiteegg whites
- 1 pinch 1pinchsalt
- 2-1/2 cups 2-1/2cupsunsweetened shredded coconut
- 1/2 cup 1/2cupeach 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.)
Additional information :
Tropical Coconut Macaroons with White Chocolate:
Dip macaroons into melted white chocolate to coat bottom or half of each.
Ginger Coconut Macaroons:
Add 1/4 cup (50 mL) chopped crystallized ginger to batter.