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Hummingbird Macaroons

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Hummingbird Macaroons
  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 30
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Spin the classic hummingbird cake into tropical sugar cookies with pineapple, bananas, coconut and nuts.
Updated Oct 1, 2014
Bake-Off® Contest 47, 2014
Bake-Off® Contest 47, 2014
Melanie Eichman
San Antonio, Texas

Ingredients

Steps

  • 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

120 Calories, 7g Total Fat, 1g Protein, 13g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
70
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.
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