Coconut-Almond Macaroons

Look for canned almond paste alongside other baking ingredients at your market. Take these chewy cookies on your next picnic. Serve with iced chai tea.

Yield: 32 macaroons (serving size: 1 macaroon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 36%
  • Fat: 3.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 12.6g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 69mg
  • Calcium: 15mg

Ingredients

  • 3 tablespoons almond paste
  • 1 teaspoon vanilla extract
  • 4 large egg whites, divided
  • 1 1/3 cups powdered sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 1/2 cups flaked sweetened coconut
  • 1/2 cup granulated sugar

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine almond paste, 1 teaspoon vanilla, and 2 egg whites in a large bowl; beat with a mixer until well blended. Combine powdered sugar, baking powder, and salt. Add powdered sugar mixture to almond paste mixture, beating until blended. Stir in coconut.
  3. 3. Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into coconut mixture.
  4. 4. Drop dough by level tablespoons 2 inches apart onto a baking sheet lined with parchment paper. Bake at 350° for 20 minutes or until firm. Cool in pan 2 to 3 minutes on a wire rack. Remove cookies from pan, and cool completely on wire rack.
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