Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Raspberry Thumbprint Macaroons
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
- Yield: about 30 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 96
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 52 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
- Yield: about 30 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 96
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 52 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
