Spiced Coconut Macaroons – a delicious recipe with Shredded Coconut, Egg Whites, Sugar, Coconut, Ground Ginger, Ground Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine coconut, egg whites, granulated sugar, coconut extract, ground ginger, cinnamon and nutmeg in a large bowl. Stir it all together thoroughly into a uniform mixture. Put the bowl in the refrigerator to let the mixture chill for at least 1 hour.
2
When the hour is up, preheat oven to 325u00b0F and line two sheet trays with silicone mats or parchment paper. Use a 1 1/2 inch cookie scoop to scoop perfect little mounds of the dough onto the prepared trays, spacing them out about an inch apart. A dozen should fit on each tray.
3
Bake for 15-20 minutes, until coconut starts to brown around the edges. The cookies should be springy to the touch but not mushy. Let them cool completely, then enjoy! They will also keep for days in an airtight container.
219
kcal
Calories
5
g
Fat
39
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups Shredded Coconut, 2 whole Egg Whites, 3/4 cups Granulated Sugar, 1 teaspoon Coconut Extract, and more.
Yes, Spiced Coconut Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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