Tropical Coconut Macaroons
Tropical Coconut Macaroons
Photography by Matthew Kimura
This recipe makes 50 pieces servings
Nutritional Info |
|
|---|---|
| Per Cookie: about | - |
| cal | 5555 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 1 mg1mg chol |
| sodium | 8 mg8mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit C | 33 vit C |
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.
Ingredients
- 2/3 cup sweetened condensed milk 2/3 cup sweetened condensed milk
- 1 egg white 1 egg white
- 1 pinch salt 1 pinch salt
- 2-1/2 cups unsweetened shredded coconut 2-1/2 cups unsweetened shredded coconut
- 1/2 cup each slivered candied pineapple and mango or papaya 1/2 cup each slivered candied pineapple and mango or papaya
Preparation
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 :
Variations
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.
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