Coconut Almond Macaroons

By Dottiejk

Martha Stewart

Ingredients

• 1 cup sugar (use 1/2 cup sugar if using sweetened coconut
• 3 large egg
• 3 cup unsweetened shredded coconut
• 1/4 cup slivered almonds
• 1-1/2 teaspoon vanilla
• 1/2 teaspoon kosher salt

Preparation

Step 1

Preheat oven to 350°F. Whisk together sugar and egg whites in a medium
bowl. Stir in coconut, almonds, vanilla and salt.

Drop the mixture by 2 tablespoonfuls 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 one side at a time to form a pyramid shape.

Bake in oven until golden brown on bottoms and edges 15 - 18 minutes,
switching baking sheets top rack to bottom rack halfway through.

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 up to one week.