These Almond Coconut Macaroons have occupied a special place in my heart by not just being a fond remembrance of my mother baking it during tea time but because of its nature of being crusty from outside and yet chewy from inside and as you dig inside it the soft crust gives you the right amount of crunch to balance the chewiness of coconut.
I love baking these as the entire kitchen lingers with the aromatic fragrance of roasted coconut with butter. You can have it as it is or drizzle it with chocolate. But, one thing is for sure that you won’t be satisfied with just one!
1. 2/3 cup sugar
2. 2 large egg whites
3. 1.5 cups unsweetened shredded coconut
4. 1/2 cup whole almonds
5. 1 teaspoon pure vanilla extract
1. Preheat oven to 350°F. Line two baking sheets with a nonstick baking mat or parchment paper. If you don’t have either of those, spray cookie sheets with nonstick cooking spray.
2. Whisk together sugar and egg whites in a large bowl.
3. Chop the almonds in a food processor.
4. Add the almonds, shredded coconut, and vanilla to the egg whites and sugar mixture.
5. Form dough into 16 two-tablespoon mounds, and drop each onto a sheet, 2 inches apart.
6. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes before transferring cookies to a wire rack.