Pink Velvet Macaroons

By Shelly J

Prep Time:

10m

Bake/Cook Time:

20m

Yield:

12 cookies

These sweet-n-sassy Pink Velvet Macaroons POP with color! Soft and chewy on the inside, with a lightly golden edge, these stand-out cookies command attention with their bright pink hue. A hint of cocoa powder makes them “Pink Velvet.” Bake up a batch of these pretty-in-pink cookies for a teenage girl's birthday party, a unicorn themed party, a baby girl baby shower, or just any time you want coconuty-treat.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 1/3 cups sweetened flaked coconut
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 teaspoon cocoa powder
3 tablespoons all-purpose flour*
1/4 teaspoon kosher salt
2 large egg whites
1/2 teaspoon vanilla extract
Pink food coloring
Pink sprinkles or sugar pearls, optional

*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.

Directions

Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
In a medium bowl stir together coconut, sugar, cocoa powder, flour, and salt until combined.
Add egg whites, vanilla, and a few drops of pink food coloring. Stir until evenly mixed. Add more food coloring to achieve your desired shade of pink.
Using a 2 tablespoon-sized cookie scoop, portion batter out and place onto prepared baking sheet 2 inches apart.
Decorate with sprinkles as desired.
Bake for 20 minutes. Allow cookies to cool on the baking sheet for 2-3 minutes, and then transfer to a wire rack to cool completely.
Store airtight at room temperature for up to 3 days.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.

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