These delectable Macadamia-Coconut Macaroons come together easily to make a simple and delicious dessert. Macadamia-Coconut Macaroons pictured with Chocolate-Drizzled Lace Cookies and Mini Blueberry-Swirl Cheesecakes.
Macadamia-Coconut Macaroons
Serves: approximately 14
Ingredients
- 7 ounces sweetened flaked coconut (approximately 2 cups lightly packed)
- ⅓ cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 large egg whites, lightly beaten
- ¼ cup coarsely chopped salted macadamia nuts
- ¼ cup pomegranate arils
Instructions
- Preheat oven to 325°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together coconut, sugar, and flour. Add egg whites and macadamia nuts, stirring until well blended. Gently stir in pomegranate arils.
- Using a levered 1-tablespoon scoop, drop mixture onto prepared baking sheet with even spacing.
- Bake until edges of macaroons are golden brown, 20 to 24 minutes. Immediately transfer from pans to wire racks. Let cool completely. Store in an airtight container at room temperature with layers separated with wax paper for up to 3 days.
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