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.
Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness.
Yield: 4 1/2 dozen cookies (serving size: 1 cookie)
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Amount per serving
- Calories: 22
- Calories from fat: 20%
- Fat: 0.5g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.0g
- Protein: 0.4g
- Carbohydrate: 4.2g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 17mg
- Calcium: 1mg
- 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
- 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.
- Note: Store in an airtight container.
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Coconut-Almond Macaroons Recipe at a Glance