Rosemary Macaroon Thumbprints
dessert

Rosemary Macaroon Thumbprints

A mingling of two classic cookies – the macaroon and the thumbprint. Adding a savory herb such as rosemary to desserts is a popular flavor trend. Photo credit: Amy Johnson from She Wears Many Hats.
  • 15m

    prep time

  • 20m

    Cook Time

  • 122

    Calories

  • 6

    Ingredients

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Ingredients

18

(2 cookies)

Servings

  • 1/3 cup flour
  • 1/2 teaspoon McCormick Gourmet™ Organic Rosemary, Crushed
  • 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1 package (14 ounces) flaked coconut
  • 3 egg whites, lightly beaten
  • 3 tablespoons fruit preserves, any variety

Instructions

  • Preheat oven to 325°F. Lightly grease and flour baking sheets. Set aside

  • Mix flour, rosemary and sea salt in large bowl. Add coconut; mix well. Stir in egg whites until well blended. Drop by tablespoonfuls onto prepared baking sheets. Use a measuring teaspoon to make an indentation in center of each macaroon. Fill each with 1/2 teaspoon of the preserves

  • Bake 20 minutes or until edges are golden brown. Immediately remove macaroons from baking sheets to wire racks. Cool completely. Store in airtight container up to 1 week

Nutrition information (per Serving)

Reviews

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