Red Velvet Coconut Macaroons

• Vegetarian

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 1 Colored sprinkles
  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 8 oz Vanilla candy coating or white chocolate
  • 1 tsp Vanilla extract
  • 1/2 cup Velvet cake mix, red

• Nuts & Seeds

  • 1 14 oz bag Coconut, sweetened

• Liquids

  • 3 tbsp Water

Found on momontimeout.com

Description

Ingredients

• 3 tbsp water
• ⅔ cup granulated sugar
• 1 tbsp light corn syrup
• ½ tsp salt
• 1 14 oz bag sweetened shredded coconut
• ½ cup red velvet cake mix
• 2 egg whites, room temperature
• 1 tsp vanilla extract
• 8 oz vanilla candy coating or white chocolate
• colored sprinkles, pearls, or jimmies

Directions

• Line two baking sheets with parchment paper. Set aside.
• Combine water, sugar, corn syrup and salt in a small saucepan.
• Bring to a boil over medium-high heat, stirring frequently to dissolve the sugar. Remove from heat.
• In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for about 20 minutes.
• Once cooled, stir in the cake mix until thoroughly combined.
• Preheat the oven to 375 degrees.
• In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick. Gently fold in the coconut mixture.
• Use a cookie scoop to scoop out mounds of the coconut mixture. Make sure to really pack the coconut in tightly. You want golf-ball sized mounds. Space the macaroons 2 inches apart.
• Bake 15 to 18 minutes, rotating the baking sheet if necessary. Place baking sheets on racks and let cool completely.
• Melt candy coating according to package directions and drizzle on top of the cooled macaroons. Sprinkle with pearls or jimmies. Let set up before storing in an airtight container.