These Almond Coconut Macaroons are the perfect cookie! They are incredibly easy to make, super delicious and even gluten free!
Cookies!! Who doesn’t love ’em? Anyone who tells you, “nah, I’m not really a cookie fan,” don’t trust them. These little Almond Coconut Macaroons are one of my favorite cookies to make because they are soooo easy, delicious, and just happen to be gluten free!
I made these for an Easter dinner while my handsome husband was making some of his secret family Puff Pastries.
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.
Just look at how cute they are!
Almond Coconut Macaroons
- 1 cup unsweetened shredded coconut
- 1/4 cup slivered almonds
- 1/4 cup granulated sugar
- 1 large egg white
- 1/2 teaspoon vanilla extract
- pinch of salt
- 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.
- To add the chocolate drizzle, melt 2-4 oz of bakers chocolate and drizzle with a spoon.