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