Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light December 2001

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

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Directions

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  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

22 calories; calories from fat 20%; fat 0.5g; saturated fat 0.3g; mono fat 0.2g; protein 0.4g; carbohydrates 4.2g; fiber 0.1g; sodium 17mg; calcium 1mg.
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