Coconut Macaroon Crisps

coconut-macaroon-crisps
Photo by David Prince
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  • Makes 40
  • Total Time

Divide the basic sugar cookie dough in half (do not substitute slice-and-bake dough in this recipe).

On a floured surface, roll each piece out ¼ inch thick. Cut into rounds with a 1¾-inch cookie cutter. Place on baking sheets.

Top with a mixture of 1 egg white, 2 cups sweetened shredded coconut, and ¼ cup confectioners’ sugar.

Ingredients

Directions

  1. Divide the basic sugar cookie dough in half (do not substitute slice-and-bake dough in this recipe).
  2. On a floured surface, roll each piece out ¼ inch thick. Cut into rounds with a 1¾-inch cookie cutter. Place on baking sheets.
  3. Top with a mixture of 1 egg white, 2 cups sweetened shredded coconut, and ¼ cup confectioners’ sugar.
  4. Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 12 to 15 minutes.
  5. Cool slightly on baking sheets, then transfer to wire racks to cool completely.