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Ginger Macaroons
Ginger Macaroons
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Prep Time:
1 hour
Total Time:
1 hour 25 minutes
Coconut and ginger cookies topped with a rich chocolate drizzle.
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 cup finely chopped candied ginger
  • 2 cups flaked coconut
  • 1/3 cup semisweet chocolate chips
  • 1 teaspoon shortening
Instructions:
  • Preheat your oven to 325°F and generously spray cookie sheets with baking spray that includes flour.
  • In a large bowl, use an electric mixer to beat egg whites until frothy. Gradually mix in sugar until stiff peaks form. In a small bowl, combine flour, pumpkin pie spice, ground ginger, and salt; gently fold into the beaten egg whites. Finally, fold in candied ginger and coconut.
  • Spoon the dough onto baking sheets, leaving 2 inches of space between each cookie.
  • Bake for 15-20 minutes or until macaroons are lightly browned and firm. Let them cool for 10 minutes on the cookie sheets, then transfer to a cooling rack. Cool completely for about 15 minutes before serving.
  • Place the chocolate chips and shortening in a small microwave-safe bowl. Microwave on High for 30 seconds, then stir until the mixture is melted and smooth. Drizzle the mixture over the cookies.

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