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Black-and-White Coconut Macaroons

Prize-Winning Recipe 2009! Fancy enough for a black tie affair—easy enough to make for an everyday cookie treat.

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( 117 Ratings)

117 Ratings

5 Stars 37%

4 Stars 20%

3 Stars 29%

2 Stars 11%

1 Stars

Member Reviews ( 13 )

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Prep Time 60 min
Total Time 2 hr 25 min
Servings 40

Ingredients

Cookies

3: cups lightly packed shredded coconut

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2: cup sweetened condensed milk (not evaporated)

1/2: to 1 teaspoon almond extract

1: teaspoon cream of tartar

2: egg whites

Glaze

2: cups semisweet chocolate chips (12 oz)

1: tablespoon shortening

1/3: cup macadamia nuts, finely chopped

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Directions

1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Using food processor, process coconut until finely ground.
2 In large bowl, stir together coconut and cookie mix. Add sweetened condensed milk and almond extract; mix well. Mixture will be crumbly. Stir in cream of tartar.
3 In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Fold egg whites into cookie mixture. Using 1 1/2 tablespoon-size cookie scoop, firmly pack with coconut mixture and place mound on cookie sheet. Repeat with remaining coconut, placing mounds 2 inches apart. Press each mound to flatten slightly.
4 Bake 8 to 10 minutes or until edges just begin to lightly brown (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5 In 1-quart nonstick saucepan, melt chocolate chips and shortening over medium heat, stirring until chocolate is melted. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. Place on sheet of parchment paper; sprinkle chocolate portion with nuts. Let stand until chocolate sets, about 1 hour. Store between sheets of parchment paper in tightly covered container.

EXPERT TIPS

Expert Tips

"I was at a 50th anniversary party and was served a macaroon that I really liked. I recreated this cookie using a Betty Crocker cookie mix."

Line cookie sheets with cooking parchment paper for even baking, no sticking, and no cleanup.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Macaroon

Calories: 160
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 65mg; 65%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 1g 1% Sugars 15g 15% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 12/21/2011 2:19:37 PM REPORT ABUSE Cardiffgirl said:

Rating:

I tried them today and they are great. I just have to make them a little smaller next time.

This reply was: Helpful Inspiring

Posted 12/7/2011 4:02:31 PM REPORT ABUSE cookie51304 said:

Rating:

I made these for my Xmas goddy giveaway. They are now my favorite above all others! These will be on my goodie list every year! These are awesome!!!!! They should be 10 stars!

This reply was: Helpful Inspiring

Posted 12/6/2011 5:36:39 PM REPORT ABUSE Carlotta1 said:

Rating:

I was very disappointed in these. I love macaroons, but these were just too sweet. The bottoms browned before the centers were completely done. I didn't even bother with the chocolate because these are so sweet (and I LOVE sweets.) I am not sure what to do to improve them, but the sweetened condensed milk might have put them over the edge. Is there something to substitute?

This reply was: Helpful Inspiring