Almond Coconut Macaroons


I love Easter. Although I’m a guilty Catholic who is no longer practicing (despite working for a Catholic organization…), I still love all that Easter means. Re-birth, Spring, gathering of friends, family, and putting away all the winter darks and bringing out the spring/summer brights in the closet.  We don’t have kids (yet), and most of our friends don’t have kids, so we didn’t have the egg hunts and Easter bunnies, but we were still going to celebrate with one of our favorite married-without-kids couples.  Easter ham (and steaks for the men) and mac n’ cheese were on the menu; we were responsible for wine and dessert. Which of course meant I brought a few bottles from Tesoaria because I love that place.  And for dessert, recently at Angie’s Fiesta Friday, Ngan@Ngan made it, brought these amazing looking little macaroons that I just had to try.


My handsome husband was making some of his secret family Puff Pastries, so I decided to make this super easy, super fast, but super delicious cookie to go with and to balance out the labor intensive cream filled pastries he was making.

IMG_1115They were just a mix of all of the ingredients and then I plopped onto parchment paper and baked ’em.


You don’t get much easier than that.  They were totally delicious just like this (notice the empty spot in the lower right…), but I had some baking chocolate, so I figured that you can never go wrong with a little chocolate drizzle.

IMG_1133Not a lot.  I had thought about dunking half the macaroon in the chocolate like Ngan did, but I decided on just a drizzle. Mainly because my macaroons weren’t quite round so half dipped would have looked a little funny.

IMG_1255They were sooooo good. Coconut-y, almond-y, crumbly, with just the perfect touch of chocolate. Even better, they were super fast to make.

Almond Coconut Macaroons


IMG_1341I tripled the recipe so we’d have plenty to bring over.

photoMeanwhile, my studly husband just whipped these up.  Puff pastries from scratch filled with a whipped cream and topped with a chocolate sauce >swoon<  I’m totally a husband lottery jackpot winner.

Almond Coconut Macaroons
Yields 10
Light, sweet, and simple. The perfect macaroon!
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  1. • 1 cup unsweetened shredded coconut
  2. • 1/4 cup slivered almonds
  3. • 1/4 cup granulated sugar
  4. • 1 large egg white
  5. • 1/2 teaspoon vanilla extract
  6. • pinch of salt
  1. Heat the oven to 350°. In a medium bowl, whisk together the egg white and vanilla extract. Add the remaining ingredients and mix well to combine. Measure one tablespoon of the “batter” at a time and place about 2 inches apart on a parchment lined cookie sheet. Bake macaroons until golden-brown on bottoms and edges, about 15-20 minutes. Transfer to a wire rack to cool.
  2. To add the chocolate drizzle, melt 2-4 oz of bakers chocolate and drizzle with a spoon.
Served From Scratch


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