Tested till perfect Coconut Macaroon Surprises

Coconut Macaroon Surprises

Crunchy on the outside, these cookies pack a surprise centre of a chocolate macaroon candy from Neilson. You will need one 145 g package, or buy 1 cup (250 mL) at the bulk food store.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2005

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 45


  • 1 cup 1cupbutter, softened
  • 2/3 cup 2/3cupicing sugar
  • 1 1eggeggs, separated
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspcoconut extract
  • 1/2 tsp 1/2tspalmond extract
  • 2 cups 2cupsall-purpose flour
  • 45 45chocolate macaroon candychocolate macaroon candies
  • 1-3/4 cups 1-3/4cupssweetened flaked coconut
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Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg yolk, salt and coconut and almond extracts. Add flour; stir until smooth.

Roll by 1 tbsp (15 mL) into balls. Press 1 chocolate macaroon candy into centre of each, covering candy with dough. Roll with hands into smooth balls.

In small bowl, beat egg white with 1 tbsp (15 mL) water. Place coconut in shallow dish. Dip each cookie into egg white mixture; roll in coconut to coat. Place, about 2 inches (5 cm) apart, on prepared pans.

Bake in centre of 350°F (180°C) oven until coconut is lightly browned, about 18 minutes. Transfer to racks and let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 3 weeks.)

Nutritional Information Per cookie: about

cal 102 pro 1g total fat 7g sat. fat 4g
carb 10g fibre 0 chol 17mg sodium 82mg

% RDI:

calcium 1 iron 2 vit A 3 folate 3
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