Prep 10 mins
Cook 15 mins
A nice spin on the traditional coconut macaroon. Use whatever dried fruit mixture you like.
- 1 cup dried fruit (apricot, raisins, cranberries, etc)
- 2 cups sweetened coconut
- 1⁄2 cup sugar
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 3 egg whites
- 1 teaspoon vanilla
- 1 cup chopped walnuts or 1 cup almonds or 1 cup macadamia nuts
- Preheat over to 325, lightly grease cookie sheet.
- Coarsley chop the dried fruit.
- Combine coconut, sugar, flour and salt; stir in egg whites and vanilla.
- Fold in fruit and nuts.
- Drop by rounded teaspoonfuls onto prepared cookie sheet.
- Bake 15 minutes.
- Immediately remove the macaroons to a rack to cool.
- Repeat with remaining dough.
I was looking for diabetic-friendly, low-carb treats and I've always liked macaroons. These are good; I've made them a couple times. I usually use xylitol instead of sugar and put craisins and pecans in them. Thanks for posting.
Great recipe! These are probably the simplest, quickest cookies I've ever made, and really tasty. I used dried cherries, and substituted chocolate chips for the nuts. I had to use my fingers a bit to form the cookies since there was more dried fruit/chocolate than coconut/egg mixture to hold it together. If I would suggest anything, it is maybe to add more coconut/eggs, but they turned out fine as is. I used parchment paper on the sheets, and the cookies came right off. Thanks for a great recipe!
FANTASTIC :) These were a hit at my get-together. Everyone brought dessert items and I brought these... they scolded me for not bringing more. Thanks for the wonderful recipe!