Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Coconut Sauerkraut Macaroon Cookies
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- #51293
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 package dry sugar cookie mix
2 egg whites
1 teaspoon almond extract
1 cup sauerkraut, rinsed and drained
3/4 cup flaked coconut
1/2 cup melted semisweet chocolate
directions
Preheat oven to 375 degrees F.
Combine cookie mix, half the egg whites, almond extract and sauerkraut. Stir until thoroughly blended.
Shape dough into one-inch balls and dip into remaining egg white, slightly beaten. Roll in coconut and place on ungreased baking sheet. (Line cookie sheet with parchment paper, if available, before placing the cookie balls on it.)
Bake at 375 degrees F for 8 minutes or until coconut is light golden brown. Cool one minute on baking sheet.
Remove to cooling rack. Once cooled, drizzle melted chocolate over to decorate.
added by
GreatLakesKraut
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 24, 2013
I've made a chocolate sauerkraut cake before and the sauerkraut really just kinda faded into the cake and if anything had the texture of coconut. So when I saw this recipe I thought I'd give it a shot and see what the sauerkraut did. Pretty much the same, the sauerkraut really just fades in and adds a little texture but it doesn't taste like sauerkraut. These are good little cookies.