Coconut Macaroons
Prep Time 15 mins
Cook Time 25 mins
Serves 48
Difficulty N/A
Ingredients
- 1/2 cup (125 mL) Robin Hood® Original All Purpose Flour
- 1 1/4 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
Step 1:
Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
Step 2:
Combine flour, 1 cup (250 mL) sugar, salt and coconut in a large mixing bowl. Stir well to blend.
Step 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.
Step 4:
Fold flour mixture, half at a time, into meringue.
Step 5:
Drop by tablespoon onto prepared baking sheets.
Step 6:
Bake in preheated oven for 20 to 25 minutes or until set. Cool cookies thoroughly, remove to wire cooling rack.