This Recipe was made with

Coconut Macaroon Coconut Macaroon


  • 1 pound large shrimp , cleaned, peeled and deveined
  • 2 teaspoons kosher salt
  • 2 cups finely crushed Archway Coconut Macaroon cookies
  • 2 tablespoons all-purpose flour
  • 2 large egg whites
  • Oil for Frying


  1. In a small bowl, mix together crushed cookies, flour and 1 teaspoon of salt.
  2. Place mixture on large baking sheet.
  3. Dip each shrimp into egg whites, then roll in the mixture, being sure to coat thoroughly.
  4. Meanwhile, add oil to frying pan and heat until sizzling.
  5. Then carefully add shrimp in batches and cook until cookie crust is golden brown.
  6. Remove shrimp from oil and transfer to plate lined with a paper towel to remove excess oil.
  7. Then, sprinkle shrimp with remaining salt while still hot and serve.