Tropical Macaroons Food

TROPICAL MACAROONS

Tropical Macaroons image

Treat your guests with these tropical macaroons that are made with coconut and nuts - a tasty dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 24

Number Of Ingredients 6

Ingredients

3 egg whites
2/3 cup sugar
3 cups flaked coconut
1 cup finely chopped tropical trio dried fruit
1/2 cup finely chopped macadamia nuts, lightly toasted
3 tablespoons finely chopped crystallized ginger

Steps:

Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
In large bowl, beat egg whites with electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar is dissolved. Fold in coconut, dried fruit, macadamia nuts and ginger. Onto cookie sheets, drop mixture by rounded tablespoonfuls 2 inches apart.
Bake 18 minutes or until set and lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : ServingSize 1 Serving

ISLAND MACAROONS

Island Macaroons image

Categories Cookies Chocolate Dessert Bake Coconut Macadamia Nut Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 24

Number Of Ingredients 7

Ingredients

3 cups sweetened flaked coconut
1 cup unsalted macadamia nuts, chopped
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
Pinch of salt
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, melted

Steps:

Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
Line 2 large cookie sheets with parchment paper. Grease parchment. Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture. Drop batter by rounded tablespoons onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 14 minutes. Cool completely on cookie sheets.
Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate.)

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