Ingredients Jump to Instructions ↓

  1. 4 egg whites

  2. Dash salt

  3. 1/2 cup granulated sugar

  4. 2 1/2 cups flaked coconut, lightly toasted

  5. 1/2 cup finely grated carrot

  6. 1/4 cup chopped walnuts, toasted

  7. 2 teaspoons ground cinnamon

  8. 1/2 teaspoon ground ginger

  9. 1/8 teaspoon ground nutmeg

  10. 4 oz (half of 8-oz package) cream cheese, softened

  11. 3 tablespoons milk

  12. 1 tablespoon maple-flavored syrup

  13. 1/2 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or parchment paper.

  2. In large bowl, beat egg whites and salt with whisk until mixture turns white and begins to stiffen. Beat in one-third granulated sugar at a time until mixture is very stiff. Fold in remaining macaroon ingredients (do not stir vigorously or egg whites will lose their stiffness).

  3. Spoon teaspoonfuls of mixture about 1 to 2 inches apart onto cookie sheets.

  4. Bake 20 minutes or until golden brown (insides should be soft but outsides should be just firm). Cool completely before removing from cookie sheets.

  5. While macaroons are cooling, in medium bowl, beat cream cheese, milk, syrup and powdered sugar with whisk until no longer lumpy, adding more powdered sugar or milk to reach drizzling consistency. If desired, pour glaze into decorating bag.

  6. Pipe glaze onto cooled macaroons, or use spoon to drizzle glaze over macaroons. Let glaze set before serving or storing.


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