Marvelous Coconut Almond Macaroons
From midgelet 15 years ago
- 20 minutes to make
- Serves 12
These are my absolute favorite. I alter ingredients to suit my taste. I always have these in my freezer to take out one for evening tea or coffee I also freeze extra coconut so I can make these when I want. To change texture I often use almond flour or almond meal either by pulverizing almonds or buying at the naturasl foods store
Ingredients
- 2 2/3 cups flaked coconut shopping list
- 2/3 cup sugar shopping list
- 1/4 cup all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 4 egg whites shopping list
- 1 teaspoon almond extract shopping list
- 1 cup chopped almonds shopping list
How to make it
- These are moist and chewy :
- Combine coconut, sugar, flour and salt in mixing bowl.
- Stir in egg whites and almond extract.
- Stir in almonds; mix well.
- Drop from teaspoon onto lightly greased paper lined baking sheets.
- Garnish with candied cherry halves, or a whole almond if desired.
- Bake at 325° for 20 to 25 minutes, or until edges of cookies are golden brown.
- Remove from baking sheets immediately.
- When cool, dip some in chocolate if desired.
- Makes about 2 1/2 dozen macaroons or fewer larger ones
- Freezes well
People Who Like This Dish 3
- herby Albany, NY
- familychef Peterborough, CA
- pinkpasta Upstate, SC
- midgelet Whereabouts, Unknown
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herby
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" It was excellent "