Almond-Coconut Macaroons

By Cookie67

Martha Stewart Recipe

Ingredients

• 1/3 cup sugar
• 1 large egg white
• 1 cup unsweetened shredded coconut
• 1/4 cup whole almonds, chopped
• 1/2 tsp pure vanilla extract
• Pinch of coarse salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 350. Line a baking sheet with a nonstick baking mat or parchment.
Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough into eight 2-tbsp mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.