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Grandpa's Favorite Coconut "macaroons"

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“I originally found this recipe in a Duncan Hines holiday insert from some magazine. I have no idea how old it was when I found it, but it was 1993 when I made the discovery. Knowing my grandpa loved coconut, I decided to make these for his Christmas gift. HE LOVED THEM!! So what did I do? I promptly lost the recipe during a move! I searched and searched for it, but was unable to find it. I very recently got the recipe, except it was not complete as it quite obviously did not have enough liquid. I made the cookies and guessed 1/3-1/2 cup of oil would be about right, and it was. This was originally made with Duncan Hines Golden Sugar Cookie mix, but it seems they no longer make that... I successfully substituted the Betty Crocker 17.5 ounce version with no problem.”
READY IN:
15mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

  • 1 (19 ounce) package sugar cookie mix
  • 13 cup vegetable oil
  • 2 egg whites, separated
  • 1 teaspoon coconut extract or 1 teaspoon almond extract
  • 1 34 cups flaked coconut, divided
  • 36 halved candied red cherries

Directions

  1. Preheat oven to 375 degrees.
  2. Combine cookie mix, oil, 1 egg white, coconut or almond extract and 3/4 cup coconut in large bowl.
  3. Stir until blended.
  4. Shape dough into 1 inch balls.
  5. Dip each ball in remaining egg white then roll in remaining coconut.
  6. Place on ungreased baking sheet.
  7. Press candied cherry half in center of cookie.
  8. Bake at 375 degrees for 8 minutes or until.
  9. coconut is light golden brown.
  10. Cool 1 minute on baking sheet, then move to cooling rack.

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