What are White Chocolate Macaroons?
Our macaroons add coconut and white chocolate chips to cookie mix, for a sturdier macaroon that can go places! Drizzled with more white chocolate and colored sugars, these cookies are a great choice for any holiday gathering.
How to keep White Chocolate Macaroons from sticking to cookie sheet
Shiny metal cookie sheets (without any nonstick finish) are our recommended cookie sheets, for the best performance. You literally should only leave the baked cookies on the cookie sheet for 1 minute before removing them, or they can be hard to remove. You could also line your cookie sheets with cooking parchment paper before placing the cookie dough. It will help slide those sweet gems right off the paper, easily.
More About This Recipe
- If you’re as nuts for coconut as we are, you’ll love these other recipes with coconutty deliciousness. Try german chocolate cake, banana-coconut cream dessert or chocolate chunk macaroon bars.
Frequently Asked Questions
White chocolate can be finicky. Either too much or too little time in the microwave can cause it to seize. Start with 30 seconds; add more time as needed, just until the chocolate can be stirred smooth. Don’t wait for the chips to look completely melted… stir them until they melt as much as possible. If they still aren’t completely smooth, microwave another 15 seconds and try again.
The results of our testing found that they need 1 minute on the cookie sheet to become easy enough to move, but any more time than that, and they don’t release well from the cookie sheet.
White Chocolate Macaroon Cookies
- Prep Time 20 min
- Total 60 min
- Servings 36
- Ingredients 9
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 1 cup flaked coconut
- 1 2/3 cups white vanilla baking chips
- 1/2 teaspoon coconut extract
- 1 teaspoon shortening
- Betty Crocker™ red and green decorating sugars
- Coarse white sparkling sugar
Instructions
-
Step1Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
-
Step2Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
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Step3In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.
Nutrition
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 150
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 1/2g
- Cholesterol
- 15mg
- 4%
- Sodium
- 80mg
- 3%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 14g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
