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Triple-Coconut Macadamia Macaroons Recipe
Triple-Coconut Macadamia Macaroons Recipe photo by Taste of Home

Triple-Coconut Macadamia Macaroons Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch
MAKES: 48 servings

Ingredients

  • 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 vanilla extract
  • 1/2 teaspoon salt
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening

Nutritional Facts

1 cookie equals 99 calories, 8 g fat (5 g saturated fat), 0 cholesterol, 54 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Directions

  1. 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.
  2. 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.
  3. 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.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Triple-Coconut Macadamia Macaroons in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p79

Nutritional Facts

1 cookie equals 99 calories, 8 g fat (5 g saturated fat), 0 cholesterol, 54 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Reviews for Triple-Coconut Macadamia Macaroons

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 8, 2013

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.

MY REVIEW
Reviewed Dec. 20, 2012

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.

MY REVIEW
Reviewed Dec. 17, 2012

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.

MY REVIEW
Reviewed Dec. 17, 2012

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.

MY REVIEW
Reviewed Dec. 17, 2012

what is cream of coconut? Do you mean coconut mlk? I'd like to make these, but not sure about the cream ofcoconut.

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