Coconut Almond Macaroons

Yum! Chewy macaroons with shredded coconut, almond slivers and or chocolate chips if you desire.

Photo by Jahel N.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

2

Dozen

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

Ingredients

  • 1

    cup sugar

  • 3

    large egg whites

  • 3

    cups unsweetened coconut, shredded

  • 3/4

    cups slivered almonds (or chocolate chips)

  • 1 1/2

    teaspoons vanilla

  • 1/2

    teaspoons kosher salt

Directions

Preheat oven to 350°F. Whisk together sugar and egg whites in a medium bowl. Stir in coconut, almonds, (or chocolate chips) vanilla and salt. Drop mixture by 2 tablespoonfuls about 2-inch apart onto parchment lined baking sheets. With moistened hands, squeeze each mound tightly together to form a compact ball. Using a spatula, flatten one side at a time to form a pyramid shape. Bake in oven until golden brown on bottoms and edges, 15 to 18 minutes. Transfer sheets to wire racks and cool 5 minutes. Transfer macaroons to racks and cool completely, about 20 minutes. Store in airtight container at room temperature.

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