Festive Coconut Macaroons

Festive Coconut Macaroons

Celebrate the festive season with these tropical delights! Enjoy coconut cookies topped with cherries – a yummy dessert.

Prep Time

55

Minutes

Total Time

55

Minutes

Makes

2

dozen

4
egg whites
2/3
cup sugar
1/4
cup Gold Medal® all-purpose flour
1/8
teaspoon salt
1/2
teaspoon almond extract
4
cups coconut
1/4
cup chopped red candied cherries
1/4
cup chopped green candied cherries
  1. Heat oven to 325°F. Grease and lightly flour cookie sheets. In large bowl, beat egg whites until foamy. Beat in sugar, flour, salt and almond extract until well blended. Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto cookie sheets.
  2. Bake 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheets.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
When preparing cookies or bars that contain coconut, flaked coconut is preferred. Flaked coconut pieces are smaller and thinner than shredded. Shredded coconut is recommended for decorating or garnishing.
Instead of greasing and flouring the cookie sheets, lining them with parchment paper is convenient and saves cleaning time. Parchment paper, which comes in rolls and can be found in the supermarket near the plastic wrap, is particularly recommended for cookies that can stick to the baking surface, such as macaroons and meringues.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 100
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 4g,),
  • Cholesterol 0mg;
  • Sodium 60mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 1g,
    • Sugars 12g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Other Carbohydrate;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.