Crispy on the outside and chewy on the inside. This Christmas macaroon is the perfect cookie for coconut lovers.
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1/2 cup Land O Lakes® Butter, softened
3/4 cup sugar
1/8 teaspoon salt
3 large Land O Lakes® Eggs
1/2 teaspoon almond extract
5 to 7 drops red and/or green food color, if desired
24 ounces (9 cups) sweetened flaked coconut
3 tablespoons powdered sugar
Heat oven to 325°F. Line cookie sheets with parchment paper or grease; set aside.
Combine butter, sugar and salt in bowl; beat at medium speed until creamy. Add eggs, almond flavoring and food color, if desired; continue beating until well mixed. Stir in coconut with wooden spoon until well mixed.
Drop dough, by rounded tablespoonfuls or cookie scoop, onto prepared cookie sheets. Bake 17-20 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheets; remove to cooling racks. Cool completely. Sprinkle with powdered sugar.
To measure coconut, place into large bowl; separate lumps with hands or fork. Place coconut into measuring cups. Do not pack down.
If unopened, canned coconut can be stored at room temperature for up to 18 months. Flaked or shredded coconut in plastic bags can be stored up to 6 months. Refrigerate both after opening up to 4 weeks.
Whether you're mailing cookies to loved ones this holiday season or baking up a few to enjoy with your family at home, we have a recipe (or two) to satisfy your Christmas cookie cravings.