Tropical Macaroons
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Tropical Macaroons
Tropical Macaroons
1/2 cup each: dried mango and dried pineapple minced
3 egg whites
3/4 cup sugar
1/4 cup flour
1/2 tsp. pineapple extract
Pinch of salt
3-1/2 cups coconut lightly packed shredded
1 (4- oz.) bar white chocolate melted
Prep time: 10 minutes, Cook time: 30 to 35 minutes
Makes: 10 large macaroons

Preheat oven to 325F. Line a large baking sheet with parchment paper; set aside. Place dried fruit in a small saucepan and cover with water. Bring to a boil, then lower heat to medium and cook for 5 minutes. Drain well and set aside to cool. Whisk egg whites in a medium bowl until frothy; stir in sugar, flour, extract and salt. Add coconut and dried fruit; mix until well coated with egg white mixture. Shape into 10 mounds and place on prepared baking sheet. Bake for 25 to 30 minutes or until lightly browned and firm to the touch. Let cool completely on baking sheet. When macaroons are cool, dip the bottoms in white chocolate and let stand until chocolate is firm.
Nutritional Information:
(based on 1 macaroon): 330 calories, 5 g protein, 18 g total fat (16 g sat., 0 g trans), 42 g carbohydrate, 3 g fiber, 36 g sugar, 0 mg cholesterol, 160 mg sodium, 8 points