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.

Makes 3 dozen or 18 (2 cookie) servings.

Prep Time: 15 minutes
Cook Time: 20 minutes per batch

Nutritional Information

For 1 serving
Calories: 122
Sodium: 98mg
Fat: 6g
Carbohydrates: 15g
Cholesterol: 0mg
Fiber: 2g
Protein: 2g

Rosemary Macaroon Thumbprints

• Low Calorie  • Low Sodium

Ingredients

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

Directions

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

2. 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.

3. 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.

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