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Black-and-White Coconut Macaroons
Black-and-White Coconut Macaroons
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Prep Time:
1 hour
Total Time:
2 hours 25 minutes
Award-winning 2009 recipe! Elegant for formal events—simple for everyday indulgence.
Ingredients:
  • 3 cups lightly packed shredded coconut
  • 1 pouch (17.5 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
Instructions:
  • Preheat oven to 350°F. Prepare cookie sheets with parchment paper. Pulse coconut in a food processor until finely ground.
  • Combine the coconut and cookie mix in a large bowl. Mix in the sweetened condensed milk and almond extract until well combined. The mixture will be crumbly. Stir in the cream of tartar.
  • In a small bowl, whip egg whites with an electric mixer until soft peaks form. Gently fold the whipped egg whites into the cookie mixture. Using a 1 1/2 tablespoon-size cookie scoop, tightly pack the mixture with coconut and place mounds on a cookie sheet, leaving 2 inches of space between each. Lightly press down on each mound to slightly flatten.
  • Bake for 8 to 10 minutes until edges lightly brown. Let cool for 2 minutes, then transfer to cooling racks. Allow to cool completely, about 15 minutes.
  • Melt chocolate chips and shortening in a nonstick saucepan. Dip each cookie halfway into the melted chocolate, let excess drip off, and place on parchment paper. Sprinkle with nuts. Let chocolate set for about 1 hour. Store in a tightly covered container between sheets of parchment paper.

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