4 1/2 dozen cookies (serving size: 1 cookie)

Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

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.

Step 3

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.

Step 4

Note: Store in an airtight container.

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