TRIPLE-COCONUT MACADAMIA MACAROONS

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Triple-Coconut Macadamia Macaroons image

For a truly luxurious cookie experience, try these slightly sweet and tender morsels. Two varieties of coconut-sweetened and unsweetened-and cream of coconut add intense flavor to every nibble. -Robin Jungers, Cambellsport, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 10

2-1/2 cups sweetened shredded coconut
2-1/2 cups unsweetened finely shredded coconut
1 cup chopped macadamia nuts
1 cup cream of coconut
4 large egg whites
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
2 ounces semisweet chocolate, chopped
1 teaspoon shortening

Steps:

  • In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes., Drop by tablespoonfuls 2-in. apart onto parchment-lined baking sheets. Shape into loose mounds. Bake at 350° for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set.

Nutrition Facts :

*** Explore more Triple-Coconut Macadamia Macaroons Recipes »

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