Coconut Macaroons

By carvalhohm

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 24
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.

Macaroons freeze well. Place in airtight storage containers and store up to four weeks in the freezer.

Serving Size: 1 Cookie Calories150 ( Calories from Fat90), Total Fat10g (Saturated Fat9g, Trans Fat0g ), Cholesterol0mg Sodium60mg Total Carbohydrate14g (Dietary Fiber1g Sugars12g ), Protein1g