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Black-and-White Coconut Macaroons

Name: Black-and-White Coconut Macaroons
Prep time: 1 h
Total time: 2 h 25 min
Yield: 40
Ingredients: 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; 2 cups semisweet chocolate chips (12 oz); 1 tablespoon shortening; 1/3 cup macadamia nuts, finely chopped

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Prep 60 min
Total 2 hr 25 min
Servings 40

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

By Betty Crocker Kitchens

Updated Aug 7, 2009

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

Make With

Betty Crocker Cookie Mix

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Line cookie sheets with cooking parchment paper for even baking, no sticking, and no cleanup.

Nutrition

160 Calories, 8g Total Fat, 1g Protein, 20g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Macaroon

Calories: 160

Calories from Fat: 70

Total Fat: 8g; 12%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 1/2g

Cholesterol: 0mg; 0%

Sodium: 65mg; 3%

Potassium: 95mg; 3%

Total Carbohydrate: 20g; 7%

Dietary Fiber: 1g; 4%

Sugars: 15g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 4%; 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;