Lemongrass Ginger Macaroons

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Spring 2016

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Lemongrass Ginger Macaroons

Lemongrass Ginger Macaroons
3/4 cup sweetened condensed milk
3 tbsp. Gourmet Garden Lemongrass Paste (in our Produce Dept.)
3 tbsp. finely chopped The Ginger People Crystallized Ginger Chips
1 tsp. vanilla extract
1 (14- oz.) bag sweetened flaked coconut
4 egg whites

Prep: 15 minutes, Cook: 25 to 30 minutes, Makes: 18 macaroons

1. Preheat oven to 325°F and line 2 baking sheets with parchment paper. Stir together all ingredients except coconut and egg whites in a large bowl; stir in coconut.

2. Beat egg whites in a medium bowl until stiff peaks form; carefully fold into coconut mixture.

3. Shape 18 mounds on prepared baking sheets. Bake for 25 to 30 minutes or until tops are golden brown.

Nutritional Information:
(1 cookie): 167 calories, 2 g protein, 8 g total fat (6 g sat., 0 g trans), 21 g carbohydrate, 2 g fiber, 17 g sugar, 3 mg cholesterol, 152 mg sodium, 9 points


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I just made this recipe and they are delicious. Very easy to make - and very tasty. I ended up with about 24 although the recipe says 18 - I might have made them a bit small. This will now be my go to macaroon recipe.

Comment Number: 6825