Recipe courtesy of Reynolds Kitchens
Green and White Coconut Macaroons
Total:
45 min
Prep:
15 min
Inactive:
15 min
Cook:
15 min
Yield:
20 macaroons
Total:
45 min
Prep:
15 min
Inactive:
15 min
Cook:
15 min
Yield:
20 macaroons

Ingredients

Directions

Position a rack in the center of the oven and preheat the oven to 325°. Line a baking sheet with Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets.

Whisk together the vanilla, salt and egg whites in a large bowl. Fold in the coconut and candies. Scoop rounded tablespoonfuls of dough and firmly squeeze them into balls. (Each ball should have about 3 candies in it; more might cause the ball to fall apart while baking.)

Place the balls about 1-inch apart on the parchment-lined baking sheet. Bake until very lightly toasted, about 15 minutes.

Let cool on the parchment sheet on a wire rack for about 15 minutes.

IDEAS YOU'LL LOVE

French Macaroons

Recipe courtesy of Food Network Kitchen

Coconut Macarons

Recipe courtesy of Ina Garten

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

White Chicken Chili

Recipe courtesy of Gina Neely|Pat Neely

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

White Peach Sangria

Recipe courtesy of Bobby Flay

White Bean Dip

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking