We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    10
  • Pinterest
    5
  • Save
    12
  • WhatsApp
  • Print
    12

Black-and-White Coconut Macaroons

  • Prep 60 min
  • Total 2 hr 25 min
  • Ingredients 9
  • Servings 40

Ingredients

Cookies

3
cups lightly packed shredded coconut
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup sweetened condensed milk (not evaporated)
1/2
to 1 teaspoon almond extract
1
teaspoon cream of tartar
2
egg whites

Glaze

2
cups semisweet chocolate chips (12 oz)
1
tablespoon shortening
1/3
cup macadamia nuts, finely chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Macaroon
Calories
160
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4 1/2g
22%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
95mg
3%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

"I was at a 50th anniversary party and was served a macaroon that I really liked. I recreated this cookie using a Betty Crocker cookie mix."

Prize-Winning Recipe 2009! Fancy enough for a black tie affair—easy enough to make for an everyday cookie treat.

Line cookie sheets with cooking parchment paper for even baking, no sticking, and no cleanup.

Directions

  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Using food processor, process coconut until finely ground.
  • 2 In large bowl, stir together coconut and cookie mix. Add sweetened condensed milk and almond extract; mix well. Mixture will be crumbly. Stir in cream of tartar.
  • 3 In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Fold egg whites into cookie mixture. Using 1 1/2 tablespoon-size cookie scoop, firmly pack with coconut mixture and place mound on cookie sheet. Repeat with remaining coconut, placing mounds 2 inches apart. Press each mound to flatten slightly.
  • 4 Bake 8 to 10 minutes or until edges just begin to lightly brown (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 5 In 1-quart nonstick saucepan, melt chocolate chips and shortening over medium heat, stirring until chocolate is melted. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. Place on sheet of parchment paper; sprinkle chocolate portion with nuts. Let stand until chocolate sets, about 1 hour. Store between sheets of parchment paper in tightly covered container.

Prize-Winning Recipe 2009! Fancy enough for a black tie affair—easy enough to make for an everyday cookie treat.

Rate and Comment

Prize-Winning Recipe 2009! Fancy enough for a black tie affair—easy enough to make for an everyday cookie treat.