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Hummingbird Macaroons

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes total
  • Servings: 30 cookies
  • Course: Dessert

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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 

Directions

Step 1

HEAT oven to 350°F.

Step 2

LET cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.

Step 3

BREAK up cookie dough in large bowl.

Step 4

ADD remaining ingredients; beat with electric mixer on medium-low speed 1 to 2 minutes or until well blended.

Step 5

DROP dough by rounded tablespoonfuls 2 inches apart on cookie sheets.

Step 6

BAKE 11 to 16 minutes or until edges are golden brown.

Step 7

COOL 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Store covered.

Pillsbury Bake-Off

Bake-Off is a registered trademark of General Mills ©2014

Contest Name: Bake-Off® Contest 47, 2014
Contestant Name: Melanie Eichman
City: San Antonio
State: TX

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