Coconut-Almond Macaroons – a delicious recipe with meal, sugar, coconut, coconut, egg whites, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Mix all dry ingredients well in a medium bowl.
3
In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
4
Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
5
Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
6
Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.
2090
kcal
Calories
174
g
Fat
91
g
Carbs
77
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 ounces almond meal, 1/3 cup sugar or 1/3 cup date sugar, 1/2 cup unsweetened dried shredded coconut, 1 1/2 teaspoons coconut extract or 1 1/2 teaspoons almond extract, and more.
Yes, Coconut-Almond Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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