Coconut Macaroons


  • 5 lb. sugar
  • 1 lb. corn syrup
  • 1 1/2 lb.  shortening
  • 1 qt. egg whites
  • 5 lb. macaroon coconut
  • Line baking sheet with parchment paper


  1. Warm and mix on stove sugar and corn syrup. Do not overheat as sugar will caramelize. 
  2. Blend in the remaining ingredients and heat to 150°F.
  3. Squeeze out of a pastry bag onto a baking pan 8x10.
  4. Bake at 375°F until light golden brown.
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