Coconut Macaroons

By jeenikeen

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

Details

Servings 1
Preparation time 20mins
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.

2. In 1-quart saucepan, combine sugar, water and corn syrup. Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; stir in almond extract.

3. In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg whites; beat on low speed until blended.

4. Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat. Place 1 inch apart on cookie sheet.

5. Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.