Not all cookies start with butter, sugar and flour. This simple coconut macaroon recipe calls for just 5 ingredients—no butter or flour required.
What You Need
Original recipe yields 24 servings
2 cups chopped PLANTERS Walnuts
2/3 cup sugar
2/3 cup BAKER'S ANGEL FLAKE Coconut
2 egg white s
1/2 tsp. vanilla
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Let's Make It
Heat oven to 350ºF.
Use pulsing action to process nuts in food processor until finely ground. Pulse in sugar and coconut until coconut is coarsely chopped. Pulse in egg whites and vanilla, just until combined.
Shape tablespoons of dough into oval balls. Place, 2 inches apart, on parchment paper-covered baking sheets; flatten slightly.
Bake 14 to 18 min. or until firm and bottoms are golden brown.
With their built-in portion control, these delicious cookies make great treats.
Use Parchment-Covered Baking Sheets
If you use parchment paper (also known as silicon paper or baking paper) to cover the baking sheets when baking cookies, the baked cookies will slide right off onto the cooling racks. As a bonus, it makes cleanup after baking a breeze!
Dip Cookies in Chocolate
For an extra special treat, dip cooled cookies in melted BAKER'S Premium White or Semi-Sweet Baking Chocolate. Place on wax paper-covered baking sheet and refrigerate until set.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.