Coconut-Almond Macaroons

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 :)

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!!