Ginger Coconut Macaroons
- Reviews 1
Ready In: 30 mins
Serves: 24
Yields: 24 macaroons
Ingredients
- 2 3⁄4 cups coconut, flaked
- 2⁄3 cup sugar
- 1⁄3 cup all-purpose flour
- 1⁄3 cup crystallized ginger, slivered
- 1⁄2 teaspoon ground ginger
- 1 pinch salt
- 4 egg whites
Directions
- In a large bowl, toss together coconut, sugar, flour, slivered and ground ginger and salt.
- In separate bowl, whisk egg whites until foamy; scrape over coconut mixture and stir to combine.
- Drop by heaping tablespoonfuls 2 inches apart, onto parchment paper-lined baking sheet.
- Bake in top and bottom thirds of 325 degree Fahrenheit oven, rotating and switching pans halfway through, for 20 minutes or until golden on bottom.
- Let cool on pans on racks.
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