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Coconut Macaroons
Coconut Macaroons
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Coconut treats with a perfect balance of sweet flavors.
Ingredients:
  • 1/2 cup sugar
  • 1 tablespoon water
  • 2 teaspoons corn syrup
  • 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
  • 1 bag (14 oz) sweetened shredded coconut (about 5 1/3 cups lightly packed)
  • 1 1/2 cups finely shredded unsweetened coconut
  • 3 oz cream cheese, softened
  • 2 egg whites, slightly beaten
Instructions:
  • Preheat your oven to 325°F and prepare 1 large or 2 small cookie sheets with cooking parchment paper.
  • In a 1-quart saucepan, mix sugar, water, and corn syrup. Bring to a boil while stirring. Lower the heat and simmer for 30 seconds to 1 minute until sugar is completely dissolved. Take off the heat and stir in almond extract.
  • Combine sweetened and unsweetened coconut in a large bowl. Pour sugar mixture over the coconut and mix well using an electric mixer on low speed. Add cream cheese and egg whites, continue mixing on low speed until blended.
  • Put the remaining 1/2 cup of unsweetened coconut in a shallow bowl. Using moistened hands, shape rounded tablespoonfuls of coconut mixture into balls; then, roll them in unsweetened coconut to coat. Space them 1 inch apart on a cookie sheet.
  • Bake until light golden brown, which should take 30 to 40 minutes. Let cool completely for at least 30 minutes before storing in a tightly covered container at room temperature.

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