Black Raspberry Liqueur Infused Coconut Macaroons

120

By windycityprince

Prep Time:

10m

Bake/Cook Time:

15m - 18m

Yield:

4 dozen cookies

Crispy on the outside and lightly chewy on the inside with just a hint of Black Raspberry Liqueur.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat your oven to 350° F degrees. Line two baking sheets with parchment paper.
In a small bowl, whisk together egg whites, sugar, liqueur, salt and almond extract until blended.
In a large bowl, toss the coconut flakes with flour. Then stir in the egg white mixture.
Drop by tablespoonfuls about 2 inches apart onto prepared baking sheets. Bake for 15 – 18 minutes, or until tops are lightly browned. Remove from pans and let cool completely on a wire rack.
Store in an airtight container.

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