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Ingredients
| flaked coconut meat: 4 oz |
| pecans (chopped): 3/4 cup |
| canned pineapples (chunks): 3/4 cup |
| semisweet chocolate chips (chips): 1/4 cup |
| granulated sugar: 2/3 cup |
| all-purpose flour (unsifted): 1/3 cup |
| ground cinnamon: 1/2 tsp (& salt) |
| eggs: 4 |
| orange juice: 1 tsp |
| vanilla extract: 1/2 tsp |
Fruitcake Macaroons
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
24 serving(s)
Tags
1. Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper; set aside.
2. In a large bowl, combine coconut, pecans, dried fruit, chocolate pieces, sugar, flour, cinnamon, and salt. Stir in egg whites, brandy, and vanilla. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in a preheated oven about 15 minutes or until edges are lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies from parchment paper. Makes about 24 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze up to 3 months