
24 Jul GINGER COCONUT MACAROON SANDWICH COOKIES

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
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