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Coconut Macaroons

Makes: 30 servings Yield: 30 cookies
Prep 15 mins Bake 325°F 20 mins  per batch
Coconut Macaroons
Ingredients
  • 2 2/3  cups  flaked coconut (7 ounces)
  • 2/3  cup  granulated sugar
  • 1/3  cup  all-purpose flour
  • 1/4  teaspoon  salt
  • 3  egg whites
  • 1/2  teaspoon  vanilla extract or 1/4 teaspoon almond extract
  • 4  ounces  semisweet chocolate (optional)
  • 1  teaspoon  shortening (optional)
Directions

1. Preheat oven to 325 degrees F. Lightly grease and flour a large cookie sheet or line with parchment paper; set aside. In a medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites and vanilla extract.

2. Drop by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 20 to 25 minutes or until edges are golden brown. Transfer cookies to a wire rack and let cool.

3. If desired, in a small saucepan melt chocolate and shortening over low heat. Dip bottoms of cookies in melted chocolate mixture.

4. Makes about 30 cookies.

From the Test Kitchen
  • To drizzle chocolate over macaroons, place melted chocolate mixture in a resealable plastic bag. Snip a small hole in the corner of the bag. Pipe chocolate mixture across each cookie in a crisscross pattern.
Nutrition Facts (Coconut Macaroons)
  • Servings Per Recipe 30,
  • cal. (kcal) 73,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 4,
  • carb. (g) 10,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 1,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 57,
  • Potassium (mg) 46,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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