Chewy Christmas Macaroons
Crispy on the outside and chewy on the inside. This Christmas macaroon is the perfect cookie for coconut lovers.
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How to make
Heat oven to 325°F. Line cookie sheets with parchment paper or grease; set aside.
Combine butter, granulated sugar and salt in bowl; beat at medium speed until creamy. Add eggs and almond extract; 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.
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Food Gifts from the Kitchen
Wrap up your homemade treats in creative packaging to give as gifts. Whether it’s bread, cookies, candies, or bars, the recipient will know that your gift not only came from the kitchen but also came from the heart.See Recipes