Mango Coconut Macaroons
Ingredients
- 1 (14-ounce) bag sweetened flaked coconut
- 1 cup mango jam (see recipe below)
- 1 tsp vanilla extract
- 2 eggs, separated
- 1 large mango, peeled, seeded and diced
- 2 tbsp corn syrup
- 2 tsp ground ginger
- 1/4 tsp salt
FOR THE MANGO JAM
- 2 large mangos, peeled, pitted and roughly chopped
- 1 cup mango nectar
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Instructions
FOR THE MANGO JAM
- In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low. Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam; simmer for 15 minutes until thickened.
FOR MANGO COCONUT MACAROONS
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.
- In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated.
- Drop heaping tablespoonful of batter onto prepared baking sheets. Bake for 30 to 35 minutes until golden brown. Transfer to wire rack to cool.
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