Black-and-White Coconut Macaroons
Recipe from Betty Crocker

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


Black-and-White Coconut Macaroons

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Servings: 40 macaroons
Prep Time: 1 hr
Total Time: 2 hrs 25 mins
Related Categories: Coconuts, Cookies, Passover Macaroons

 
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Ingredients
Cookies
  • 3 cups
    lightly packed shredded coconut
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  • 1 pouch
    Betty Crocker® sugar cookie mix (1 pound 1.5 ounces)
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  • 1/2 cup
    sweetened condensed milk (not evaporated)
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  • 1/2 to 1 teaspoon
    almond extract
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  • 1 teaspoon
    cream of tartar
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  • 2 
    egg whites
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Glaze
  • 2 cups
    semisweet chocolate chips (12 ounces)
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  • 1 tablespoon
    shortening
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  • 1/3 cup
    macadamia nuts, finely chopped
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Directions
1.
Heat oven to 350 degrees 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.
Nutrition information
Per serving: Calories 160 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 15g); Protein 1g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%. Exchanges: 0 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. 1 1/2 Fat Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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