Black-and-White Coconut Macaroons

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.

Prep Time

1:00

Hr:Mins

Total Time

2:25

Hrs:Mins

Makes

40

macaroons

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
  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.
Makes 40 macaroons
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Winner's Quote
"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."
How-To
Line cookie sheets with cooking parchment paper for even baking, no sticking, and no cleanup.

Nutrition Information:

1 Serving (1 Macaroon)
  • Calories 160
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 0mg;
  • Sodium 65mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 1g,
    • Sugars 15g),
  • Protein 1g;
Percent Daily Value*:
    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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.