Coconut-Almond Macaroons – a delicious recipe with egg whites, salt, sugar, vanilla extract, coconut, ground almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line three baking sheets with baking parchment, and pre-heat the oven to 160u00b0C.
2
Beat the egg whites with the pinch of salt until they form soft peaks.
3
Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
4
Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glace cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
5
Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
6
Peel off the paper, and enjoy!
685
kcal
Calories
39
g
Fat
63
g
Carbs
28
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 7 ingredients. The key ingredients include: 5 egg whites, 1 pinch salt, 1 cup sugar (or more if you like things very sweet), 1/2 teaspoon vanilla 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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