
24 Jul GINGER COCONUT MACAROON SANDWICH COOKIES
My taste buds are dancing people. OMG! I did some experimenting and discovered that ginger pairs oh so well with coconut. I can hardly put the taste into words … coconut with a spicy kick maybe? Any who, you’ve got to try it. You won’t regret it. I got a little carried away and added some lime zest on top of some of the macaroon rounds. Success! I love this stuff!
Feel free to use whatever fruit preserves you have in your fridge or pantry. I had pineapple and raspberry so that is what I used. This recipe only calls for 7 ingredients … yaaaaassss!

Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silpat.
Whip egg whites with hand whisk for 3 minutes until frothy.
Add shredded coconut, sugar, vanilla, ginger and salt and mix until combined.
Scoop a heaping teaspoon of the mixture onto parchment paper lined baking tray 1 “ apart; flatten with back of teaspoon or fork.
Bake for 14 minutes or until golden brown around the edges. They will be soft in the centre. Cool completely on pan, sandwich with fruit preserve and enjoy!
Makes 40 macaroon rounds: 20 sandwiches.
C’est Fin
Ingredients
Directions
Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silpat.
Whip egg whites with hand whisk for 3 minutes until frothy.
Add shredded coconut, sugar, vanilla, ginger and salt and mix until combined.
Scoop a heaping teaspoon of the mixture onto parchment paper lined baking tray 1 “ apart; flatten with back of teaspoon or fork.
Bake for 14 minutes or until golden brown around the edges. They will be soft in the centre. Cool completely on pan, sandwich with fruit preserve and enjoy!
Makes 40 macaroon rounds: 20 sandwiches.
C’est Fin
Notes:
- Room temperature eggs whip up fluffier than cold eggs.
- They will not spread so you can fit quite a bit on one sheet.
- Increase ginger to 1 1/2 tsp for more of a spicy kick.
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