Coconut Macaroons

 Made with both sweetened and unsweetened coconut these mounded treats are just the right amount of sweet.



Ingredients

  • 1/2
    cup sugar
  • 1
    tablespoon water
  • 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
  • 3
    oz cream cheese, softened
  • 2
    egg whites, slightly beaten

Steps

1 Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.

2 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.

3 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.

4 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.

5 Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.

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