Tropical Coconut Macaroons
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.
Servings: 50
Ingredients:
| Nutritional Info | |
| Per Cookie: about | - |
| cal | 55 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 8 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 3% |
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2/3 cup (150 mL) sweetened condensed milk
1 egg white
Pinch salt
2-1/2 cups (625 mL) unsweetened shredded coconut
1/2 cup (125 mL) 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
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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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