Lemony Almond Macaroons
User Reviews
4.6
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
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Servings
35 servings
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Calories
71 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Lemony Almond Macaroons
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Learn to make Lemony Almond Macaroons & learn the Italian history of macaroons. Inspired by Sephardic Jewish tradition. Kosher for Pesach, pareve
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Ingredients
- 1 1/2 cups shredded coconut flakes
- 1 1/2 cups blanched skinless almond slivers
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla
- 2 large egg whites
- Pinch salt
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Instructions
- Preheat your oven to 325 degrees F. In this recipe, you can use either grated fresh coconut or dried coconut flakes. If using dried coconut, rehydrate it by pouring it into a bowl and covering it with warm water.
- Let the coconut soak for 5 minutes, then drain. Squeeze all the excess liquid out firmly with your fingers. Proceed with recipe. If using fresh coconut, no need to prep it-- simply proceed with recipe.
- Place almond slivers and coconut in a food processor, pulse into fine crumbs. Add 3/4 cup of sugar, lemon zest, lemon juice, almond extract, vanilla, egg and salt to the food processor. Process for about 1 minute until the mixture becomes a sticky mixture of fine crumbles.
- Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into haystack-like shapes.
- Place the macaroons in the oven and let them bake for 30-40 minutes, till the tops of the haystacks turn golden brown.
- Remove the macaroons from the oven and allow to cool directly on the baking sheet. Do not try to remove them before they'll cool; when hot, they are delicate and prone to crumbling. They become firmer as they cool. When cooled completely, gently pull them from the baking sheet. The bottoms should be golden brown.
- Store macaroons in a sealed, airtight plastic container. When fresh from the oven, the macaroons will be crisp on the outside, soft inside. They become softer over time when stored in a sealed container.
Notes
- You will also need: Food processor, parchment paper or nonstick silicone baking mat
Nutrition Information
Show Details
Calories
71kcal
(4%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Sodium
5mg
(0%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin C
0.3mg
(0%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 35servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Sodium | 5mg | 0% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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