Almond Coconut Macaroons
Light, sweet, and simple. The perfect macaroon!
Servings 10 Cookies
Calories 126kcal
Equipment
Ingredients
- 1 cup unsweetened shredded coconut 50 g
- 1/4 cup sliced almonds 29 g, 1 oz
- 1/4 cup granulated sugar 53 g
- 1 large egg white
- 1/2 teaspoon vanilla extract
- pinch salt
- 1/3 cup chocolate chips or chocolate candy melts, 50 g
Instructions
- Prep: Preheat the oven to 350℉. Prep a baking tray by either lining it with parchment paper or a silicone baking mat.
- Mix: In a medium bowl, whisk together the egg white and vanilla extract. Add the remaining ingredients and mix well to combine.
- Drop: Measure one heaping tablespoon of the “batter” at a time and drop onto a baking tray.
- Bake: Add the tray to the center rack of the oven and bake until the bottom edges are golden-brown, about 13-15 minutes. Transfer to a wire rack to cool.
- Add Chocolate: To add the chocolate drizzle, melt chocolate chips or candy melts in the microwave or a double boiler and either dip the cookies in the chocolate or drizzle the chocolate over the top. Add cookies to the fridge to let the chocolate set.
Notes
Storage
Store in an airtight container at room temperature for up to 7 days. Store in the freezer for up to 3 months.
Dropping Cookies
If your "batter" feels a bit crumbly, just add the heaping tablespoon to the palm of your hand and gently squeeze. The heat from your hand will help form the cookies.
Nutrition
Calories: 126kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 90mg | Fiber: 2g | Sugar: 9g | Vitamin A: 0.02IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.4mg
