Raspberry Thumbprint Macaroons
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper
2
Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut
3
Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet
4
Use your fingers to form into pyramids; bake 10 minutes
5
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
6
Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely