Coconut Macaroons With Raspberry Chia Jam Recipes

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RASPBERRY THUMBPRINT MACAROONS



Raspberry Thumbprint Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 6

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut
1/2 cup raspberry jam

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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