Ingredients for Grandpa's Favorite Coconut Macaroons
- Sugar Cookie Mix
- Vegetable Oil
- Egg Whites
- Coconut Extract
- Flaked Coconut
- Candied Red Cherries
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How to Make Grandpa's Favorite Coconut Macaroons
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 17.5 ounces Betty Crocker Sugar Cookie Mix, 1/3 cup vegetable oil, 1 large egg white, 1 teaspoon coconut extract (or almond extract), and 3/4 cup sweetened shredded coconut.
- Stir until all ingredients are thoroughly combined and a dough forms.
- Roll the dough into 1-inch balls.
- In a separate shallow dish, lightly beat the remaining egg white. Dip each dough ball into the egg white, ensuring it's lightly coated.
- Roll the egg-washed dough balls in the remaining sweetened shredded coconut, covering them completely.
- Place the coated dough balls onto an ungreased baking sheet.
- Gently press a candied cherry half into the center of each cookie.
- Bake for 8-10 minutes, or until the coconut is a light golden brown.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
75g
Fat
77g
Carbs
6g
