Coconut Almond Macaroons
Sweet and chewy coconut almond macaroons with a chocolate drizzle offer a perfect blend of salty crunch and holiday cheer for festive snacking and celebrations.
Equipment
- 1 baking sheet
- 1 cooling rack
- 1 Mixing bowls
- 1 spatula
Ingredients
- 6 ounces slivered almonds
- 3/4 teaspoon salt divided
- 2 14 ounce packages sweetened flake coconut
- 1 1/3 cups granulated sugar
- 3/4 cup all-purpose flour
- 8 egg whites
- 1 teaspoon almond extract
- 1 cup semisweet chocolate chips
- nonpareil sprinkles optional
Instructions
- Preheat the oven to 325 degrees F.
- Spread almonds on a baking sheet and toast for 5 to 6 minutes until lightly browned, then sprinkle with 1/4 teaspoon salt and cool on a wire rack.
- In a large bowl, combine toasted almonds, coconut, sugar, flour, and remaining salt; mix to distribute the flour evenly.
- In a separate bowl, whisk together egg whites and almond extract until well combined.
- Pour egg white mixture over the coconut mixture and stir gently until fully incorporated.
- Line a baking sheet with silicone mat or parchment paper and mound rounded tablespoonfuls of the mixture onto the sheet.
- Bake for 20 minutes or until edges are golden brown, then cool cookies for 1 minute before transferring to a wire rack.
- Melt chocolate chips over low heat, cool slightly, and drizzle finely over cooled macaroons using a baggie with a cut corner; add sprinkles if desired.
- Makes about 72 cookies.
Notes
- Store macaroons in a sealed container at room temperature for up to 5 days.
- Use parchment or silicone for easy removal and cleanup.
- Optional sprinkles add festive decoration and texture.