Ginger Macaroons

A chocolate drizzle easily decorates the top of crisp cookies flavored with coconut and two kinds of ginger.

  • Prep Time 60 min
  • Total Time 1 hr 25 min
  • Servings 30

Ingredients

3
egg whites
2/3
cup sugar
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon pumpkin pie spice
1/8
to 1/4 teaspoon ground ginger
1/4
teaspoon salt
1/4
cup finely chopped candied ginger
2
cups flaked coconut
1/3
cup semisweet chocolate chips
1
teaspoon shortening

  • 1 Heat oven to 325°F. Spray cookie sheets with baking spray with flour.
  • 2 In large bowl, beat egg whites with electric mixer on high speed until frothy. Gradually beat in sugar until stiff. In small bowl, stir together flour, pumpkin pie spice, ground ginger and salt; fold into beaten egg whites. Fold in candied ginger and coconut.
  • 3 Drop by tablespoonfuls 2 inches apart onto cookie sheets.
  • 4 Bake 15 to 20 minutes or until macaroons feel firm and are very lightly browned. Cool 10 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 5 In small microwavable bowl, place chocolate chips and shortening. Microwave uncovered on High 30 seconds; stir until melted and smooth. Drizzle over cookies.

Expert Tips

Macaroons freeze well. Place in airtight storage containers and store up to four weeks in the freezer.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
50
(
Calories from Fat
15),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
40mg
40%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 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; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.