Triple-Coconut Macadamia Macaroons Recipe
- 2-1/2 cups sweetened flaked coconut
- 2-1/2 cups finely shredded unsweetened coconut
- 1 cup chopped macadamia nuts
- 1 cup cream of coconut
- 4 egg whites
- 2 tablespoons light corn syrup
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1/2 teaspoon salt
- 2 ounces semisweet chocolate, chopped
- 1 teaspoon shortening
- 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 paper-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. Yield: 4 dozen.
Reviews for Triple-Coconut Macadamia Macaroons
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"The cookies taste good, not too sweet, but they are not very firm. Followed recipe and baked as said, but when you pick up the cookie, it falls apart. I did use the cream of coconut but I think if I try again, I would use a little flour to keep them together."
"Are these cookies delicious- messy but delicious!! I made these for a work cookie exchange and would like to pass on my experience. 1. Following bbarbs experience about being runny, I kept the mixture in the fridge between batches and stirred often. I also followed another macaroon recipe that said to roll the cookies into one inch balls and then flatten on the cookie pan. 2. There's a fine line between brown and burnt. The first pan - cooked 17 minutes - was a little brown and could have been browner. The second pan baked 18 minutes and those have a slightly burned bottom but beautiful on top. And they stay together much better than the first pan. 3. When I removed the first air bottom cookie pan, the parchment paper slid and two cookies fell into the oven. Not pleased with that unexpected mess but the cookies scooped up into a spoon....and they were great! I'm giving this five stars because the taste is fabulous but I may have to buy more cookies to meet my commitment for the cookie exchange."
"Cream of coconut is so much better than sweetened condensed milk. The taste is super good. My complaint would be when I measured a cup of the cream of coconut it took almost the whole can. Maybe I measured wrong but they cooked for 16 minutes and were a little runny and sticky...when cooled fell apart? The taste is awesome but presentation was awful. I am going to try again this recipe and hopefully hear other peoples commits to learn what I can do different. I would rate it a 5 if I can get them to hold together."
"I haven't made this recipe yet, but wanted to say that cream of coconut and coconut milk is not the same. Cream of coconut is sold in stores by drink mixes like bloody mary mix, margarita mix, etc. It is extremely thick and rich and you should shake the can before opening as often the fat settles and solidifies on the top of the can. (Coconut oil is solid at room temp.)Also, as for beating the egg whites, my current macaroon recipe does not call for the egg whites to be whipped and it works great.I plan to make these and see how they match up to my current recipe."
"Cream of coconut is a product often used in Pina Colada's-look for brands like CoCo Lopez-if you can't find it in a grocery try a liquor store. I believe it is used in Puerto Rican cooking as well."