This is the fourth post out of twelve. Every Monday I am going to post a recipe from my Christmas cookie collection. I have already posted about my Almond Crescents, no cook S'mores and Almond cups.
These Coconut macaroons are so soft and chewy. Most coconut macaroon cookie recipes do not require any cooking prior to baking. These do require cooking. That extra step is worth it. It adds a great chewy texture on the inside.
1/2 cup sugar
2 teaspoons corn syrup
1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
1 bag (14 oz) sweetened shredded coconut (about 5 1/3 cups lightly packed)
1- 1/2 cups finely shredded unsweetened coconut
2 egg whites, slightly beaten
2 teaspoons corn syrup
1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
1 bag (14 oz) sweetened shredded coconut (about 5 1/3 cups lightly packed)
1- 1/2 cups finely shredded unsweetened coconut
2 egg whites, slightly beaten
1-tablespoon water
Directions
Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.
In 1-quart saucepan, combine sugar, water and corn syrup. Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; stir in almond extract.
In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg whites; beat on low speed until blended.
Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat. Place 1 inch apart on cookie sheet.
Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.
