Coconut Almond Macaroons

Coconut Almond Macaroons
Coconut Almond Macaroons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup natural cane sugar

  • 3

    large egg whites

  • 3

    cups unsweetened shredded coconut

  • 3/4

    cup slivered almonds

  • 1 1/2

    tsp vanilla extract

  • 1/2

    tsp kosher salt

Directions

preheat oven to 350. whisk together sugar and egg whites in a medium bowl. stir in coconut, almonds, vanilla and salt. Drop the coconut mixture by 2 tbsp about 2 inches apart onto parchment paper lined baking sheets. with moistened hands, squeeze each mound tightly together to form a compact ball. using a spatula, flatten 1 side at a time to form a pyramid shape. Bake in the oven until golden brown on bottoms and edges, 15-18 mins, switching baking sheets top rack to bottom rack half way through. transfer sheets to wire racks and cool 5 mins. transfer macaroons to racks, and cool completely about 20mins. store in an airtight container at room temp up to 1 week.

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