“A nice twist on regular coconut macaroons. Great for ginger lovers.”
READY IN:
30mins
SERVES:
24
YIELD:
24 macaroons
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, toss together coconut, sugar, flour, slivered and ground ginger and salt.
  2. In separate bowl, whisk egg whites until foamy; scrape over coconut mixture and stir to combine.
  3. Drop by heaping tablespoonfuls 2 inches apart, onto parchment paper-lined baking sheet.
  4. Bake in top and bottom thirds of 325 degree Fahrenheit oven, rotating and switching pans halfway through, for 20 minutes or until golden on bottom.
  5. Let cool on pans on racks.

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