Solomon Gundy---Jamaica
Jamaican Curried crab Recipe

Jamaican Coconut Macaroon recipe


Coconut Macaroon


1/4 cup butter
1 cup sugar, half white and half brown
2 cups shredded coconut
2 eggs (beaten)
1 1/2 cups flour
1/2 tsp. salt
3 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg


Cream together butter and sugar; add coconut and eggs. Sift together rest of ingredients. Add to coconut mix. Drop by teaspoon on greased cookie sheet. Top with half maraschino cherry. Bake at 350 degrees for 12 minutes. Makes 2 1/2 dozen. If dough seems to dry, don't add any liquid or they will spread.


Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)