Ginger Macaroons


Heat oven to 325 degrees F.  Coat a baking sheet with cooking spray.  Set aside.  In a medium bowl, mix together coconut, egg whites and ginger, stirring well.  Using a 2-inch scoop, scoop coconut mixture, packing tightly, into balls, place about 1 inch apart on baking sheet.  Bake for 45 minutes or until outside of coconut is golden brown.  While macaroons are baking, melt chocolate over a double boiler or in a microwave.  Keep warm.  Remove macaroons from oven and let cool slightly.  Once slightly cooled, drizzle with chocolate.  

Produce Used In This Recipe


Courtesy of:
Gourmet Garden

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