COCONUT MACAROON BARS RECIPES

Name: Coconut Macaroon Cookies
Prep time: 10 min
Total time: 50 min
Yield: 36
Ingredients: 4 egg whites; 2 2/3 cups sweetened flaked coconut; 2/3 cup sugar; 1/4 cup all-purpose flour; 1/2 teaspoon clear vanilla; 1/4 teaspoon salt; 1/4 to 1/2 teaspoon almond extract

COCONUT MACAROON COOKIES RECIPE - PILLSBURY.COM

Coconut Macaroon Cookies Recipe - Pillsbury.com image

Enjoy your dessert with these yummy coconut cookies - a perfect treat.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 36

Number Of Ingredients 7

Ingredients

4 egg whites
2 2/3 cups sweetened flaked coconut
2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon clear vanilla
1/4 teaspoon salt
1/4 to 1/2 teaspoon almond extract

Steps:

Heat oven to 325°F. Spray cookie sheets with cooking spray.
In large bowl, mix all ingredients, blending well. Onto cookie sheets, drop dough by teaspoonfuls.
Bake 18 to 20 minutes. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 50 , CarbohydrateContent 8 g, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 40 mg

COCONUT-CRANBERRY MACAROON RECIPE | FOOD NETWORK KITCHE…

Coconut-Cranberry Macaroon Recipe | Food Network Kitche… image

Provided by Food Network Kitchen

Categories dessert

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield about 24 cookies

Number Of Ingredients 7

Ingredients

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Steps:

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Store macaroons in a tightly sealed container for up to a week.

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