Almond Coconut Macaroons
User Reviews
5
Almond Coconut Macaroons
Description
The recipe begins by whisking egg white and vanilla, then adding shredded unsweetened coconut, sliced almonds, sugar, and salt to create the macaroon batter. The mixture is dropped by heaping tablespoonfuls onto a prepared baking tray. Baking at 350℉ until the bottom edges turn golden-brown ensures a chewy interior with a slight crispness on the exterior.
Once cooled on a wire rack, macaroons are adorned with melted chocolate either by dipping or drizzling, then chilled to set the chocolate. The coconut and almonds provide texture and a mild natural sweetness, complemented by the richness of the chocolate topping.
These macaroons are suitable for storing at room temperature in an airtight container for up to a week and can be frozen for extended storage. The recipe notes recommend slightly warming the batter in hand to help shape if it feels crumbly.
Ingredients
- 1 cup coconut 50 g, unsweetened, shredded
- 1/4 cup almonds 29 g, 1 oz, sliced
- 1/4 cup granulated sugar 53 g
- 1 egg large, white
- 1/2 teaspoon vanilla extract
- pinch salt
- 1/3 cup chocolate chips or chocolate candy melts, 50 g
Instructions
- Prep: Preheat the oven to 350℉. Prep a baking tray by either lining it with parchment paper or a silicone baking mat.
- Mix: In a medium bowl, whisk together the egg white and vanilla extract. Add the remaining ingredients and mix well to combine.
- Drop: Measure one heaping tablespoon of the “batter” at a time and drop onto a baking tray.
- Bake: Add the tray to the center rack of the oven and bake until the bottom edges are golden-brown, about 13-15 minutes. Transfer to a wire rack to cool.
- Add Chocolate: To add the chocolate drizzle, melt chocolate chips or candy melts in the microwave or a double boiler and either dip the cookies in the chocolate or drizzle the chocolate over the top. Add cookies to the fridge to let the chocolate set.
Notes
- Store macaroons in an airtight container at room temperature for up to 7 days for freshness.
- For longer storage, freeze macaroons for up to 3 months; thaw before serving.
- If the batter is crumbly, gently squeeze a spoonful in your palm; the warmth will help form the macaroon shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Cookies
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 0.02IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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