Ingredients:
2/3 cup (150 mL) sweetened condensed milk
1 egg white
1 pinch salt
2-1/2 cups (625 mL) unsweetened shredded coconut
1/2 cup (125 mL) each slivered candied pineapple and mango or papaya
Preparation:
Line rimless baking sheets with parchment paper or grease; set aside.
In bowl, whisk together condensed milk, egg white and salt. Add coconut, pineapple and mango; stir to coat evenly. Drop by rounded teaspoonful (5 mL) onto prepared pans.
Bake in centre of 325°F (160°C) oven for 15 to 20 minutes or until golden and no longer sticky to the touch. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Variations
Tropical Coconut Macaroons with White Chocolate:
Dip macaroons into melted white chocolate to coat bottom or half of each.
Ginger Coconut Macaroons:
Add 1/4 cup (50 mL) chopped crystallized ginger to batter.
Servings: 50
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
55
1 g
3 g
3 g
6 g
0
1 mg
8 mg
-
1%
1%
3%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
55
1 g
3 g
3 g
6 g
0
1 mg
8 mg
-
1%
1%
3%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
55
1 g
3 g
3 g
6 g
0
1 mg
8 mg
-
1%
1%
3%
