Coconut Mini Macaroons with Cinnamon Cream Cheese Filling

Note – This recipe was inspired by Jenna at Eat, Live, Run.

The instructions on this recipe seem lengthy at first glance, but this is actually deceptively simple.

You would not want to make these without coloring as they would as they would not be very aesthetically pleasing, but you can go with any color combo that strikes your fancy.  I choose a light green with pink filling.

Coconut Mini Macaroons with Cinnamon Cream Cheese Filling, makes about 25 mini sandwiches

for the macaroons

• 1 cup powdered sugar
• 1/2 cup pulverized sweetened dried coconut*
• 2 large egg whites, room temperature
• 5 Tbsp granulated sugar
• 2 drops green food coloring

for the filling

• 1/2 cup powdered sugar
• 1/2 tsp cinnamon extract
• 4oz 1/3 reduced fat cream cheese, softened
• 1 drop red food coloring

1. Preheat the oven to 350*.  Line three baking sheets with parchment paper.
2. Combine powdered sugar and pulverized coconut, mixing to achieve a homogenous mixture.  Whisk if needed to eliminate any lumps.
3. In a large, clean bowl with the speed set on high (speed 8 on Kitchen Aid stand mixers) whisk the egg whites until they are foamy.
4. Add granulated sugar and food coloring and resume mixing on high speed until stiff, glossy peaks are formed.  Watch carefully; if you overmix the air bubbles will be destroyed and the mixture will curdle.
5. Working in two batches, use a spatula to fold in the coconut mixture.  Do not overmix.
6. Spoon the mixture into a pastry bag, or a large baggie with the tip of the corner cut off. 
7. Pipe small circles, evenly spaced onto the baking sheets.  Each cookie should be between the size of a quarter and a sliver dollar.  You can use the tip to flatten/spread the batter; peaks or “kiss” shapes will keep the sandwiches from sitting flat.
8. Bake for 12minutes at 350*.  Do not open the oven door during baking.
9. Wait 90 seconds after removing from oven, then carefully peel the macaroons from the parchment paper and set aside to cool.
10. Meanwhile, prepare your filling.  Combine all filling ingredients in a medium bowl and beat 1-2minutes until smooth.
11. Identify sets of two cookies that are similar in size.  Spread a thin layer of filling on a flat (bottom) side and sandwich macaroons together.
12. Store uneaten cookies (if there are any left!) in an air-tight container.

*shredded coconut can be pulverized with 10-15minutes in a food processor; you are looking for it to achieve the consistency of almond meal or polenta.  Measure the coconut after it has been pulverized, not before.