Coconut Macaroons | Recipes

Coconut Macaroons

(37) Ratings:
Prep Time:
Baking Time:
Makes:about 48 cookies
Freezing:excellent

Who wouldn’t love these old fashioned family favourites? They’re made with shredded coconut and filled with Maraschino cherries.

Ingredients

1/2 cup 125 mL Robin Hood® Original All Purpose Flour
1 ¼ cup 300 mL sugar, divided
1/4 tsp 1 mL salt
2 cups 500 mL shredded coconut
4 egg white
1/4 cup 50 mL sugar
1/2 tsp 2 mL vanilla extract
halved Maraschino cherries

Directions

  1. Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper. 
  2. Combine flour,1 cup (250 mL) sugar, salt and coconut in a large mixing bowl. Stir well to blend.
  3. Beat egg whites until foamy in a separate large bowl using an electric mixer on medium speed. Gradually add 1/4 cup (50 mL) sugar beating until stiff peaks form. Add vanilla.
  4. Fold flour mixture, half at a time, into meringue.
  5. Drop by tablespoon onto prepared baking sheets.
  6. Bake in preheated oven for 20 to 25 minutes or until set. Cool cookies thoroughly, remove to wire cooling rack.

Nutritional Information

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