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Hummingbird Macaroons

Hummingbird Macaroons
  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 30

Spin the classic hummingbird cake into tropical sugar cookies with pineapple, bananas, coconut and nuts. ...MORE+ LESS-

Bake-Off® Contest 47, 2014
San Antonio, Texas

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
1/4
cup mashed very ripe banana (1 small)
2
cups flaked coconut
1/2
cup finely chopped dried pineapple
1/2
cup chopped pecans
1/2
teaspoon Watkins™ Ground Saigon Cinnamon
1/2
teaspoon Watkins™ Original Double Strength Vanilla Extract

Steps

Hide Images
  • 1
    Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.
  • 2
    In large bowl, break up cookie dough. Add remaining ingredients; beat with electric mixer on medium-low speed 1 to 2 minutes or until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
  • 3
    Bake 11 to 16 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Store covered.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
55mg
2%
Potassium
55mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
5%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
  • Bake-Off is a registered trademark of General Mills ©2014
  • Watkins is a registered trademark of The J.R. Watkins Company

© 2017 ®/TM General Mills All Rights Reserved

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