Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness.
4 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/2 cup flaked sweetened coconut
1/4 cup finely chopped almonds
How to Make It
Preheat oven to 300°.
Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.
Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300° for 40 minutes or until dry. Cool on pans on wire racks.
A cross between a meringue and a traditional macaroon, these are so delicious! Very easy to make, too. I had lots of eggs whites left from making ice creams (which mostly use yolks only), and these are a terrific way to use them up. My husband asked me to hide them so he didn't eat them all!
I am not typically a macaroon fan (my husband is) but these are fantastic. Very light, airy, delicate. I drizzled melted chocolate over them to provide additional flavor and texture contrast. I would definitely make them again. Oh, and my husband loved them.
Just made these for a Christmas party and they exceeded expectations...this is the first flourless macaroon I've made and there's no going back...light, nutty and delightfully chewy. Thanks Cooking Light :)
Ummm, I was expecting a true Macaroon recipe, but it was more like air.. It was an alright taste, but not what I thought a Macaroon (that I know) would taste like. I will continue to search the site for the macaroon taste i'm expecting. Thanks...love your site
I am not skilled in beating egg whites, but had no problem. Perhaps other reviewer was right and had cold egg whites. Also, I used a metal wire beater with my Kitchen Aid mixer. I dumped all the sugar in at once still no problem.
I did not use parchment paper, I just greased my pans. (I use the alum thick air layer pans).
Since the batter makes more than one pan worth. I baked cookies in batches and the egg white batter did get a bit watery (weepy?) while waiting 40 minutes but I beat it a bit and cookies turned out fine. I am experimenting now..using Splenda and trying half Splenda half sugar and skipping the coconut too for a change.
I can't stop eating them!!
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