These chewy and tender coconut macaroons have just the right balance of sweetness without being cloying. A combination of sweetened and unsweetened coconut helps to tamp down the sugar content. Be sure to let the dough rest for at least 10 minutes in the fridge to ensure these cookies hold together.
Coconut Macaroons
Ingredients
- 1 tbsp light corn syrup
- 2 egg whites
- 1 tsp vanilla extract
- ½ cup cream of coconut
- ¼ tsp salt
- 1 ½ cups unsweetened, shredded coconut
- 1 ½ cups sweetened, shredded coconut
Directions
1) Line two Suvie baking sheets with parchment paper. In a large bowl, whisk together corn syrup, egg whites, vanilla extract, cream of coconut, and salt until smooth.
2) In a large bowl, stir together sweetened and unsweetened coconut, breaking up any chunks that may be stuck together. Pour liquid over the shredded coconut and still until combined. Transfer bowl to the refrigerator and let rest at least 10 minutes.
3) Remove bowl from refrigerator. Drop packed tablespoons of dough onto the prepared pans, pressing on the outside with wet fingers to form a tight dome. Place pans in Suvie, input settings and cook now or schedule, rotating pan halfway through.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 15 minutes
Top Zone: Bake at 325°F for 15 minutes
4) Remove pans from Suvie. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat process with remaining dough, reducing cook time to 15 minutes.
Nutrition
Nutritional Information per serving (24 servings per recipe): Calories 60, Total Fat 3g, Total Carbohydrates 7g, Total Sodium 45mg, Total Protein 1g.
