These are ultimate snowy, coconut almond macaroons that are good all year round. They’re not absurdly sicky sweet like macaroons you might buy from the store, especially with a dark chocolate layer underneath. If you’re looking for an even quicker, no-bake macaroon option, check out my no-bake macaroon recipe here! (And if you were actually looking for macarons (we all mix them up), check out this recipe.)
Total time: 30 min. Makes about 15 medium-sized cookies.
Materials: Processor, measuring vessels. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 4 egg whites
- 25 grams (¼ cup) almond flour
- 100 grams (½ cup) granulated sugar
- 150 grams (scant 2 cups) finely shredded coconut flakes
- Dash almond extract (not too much, it’s strong!)
- Glaze: melted chocolate in dash water
Instructions:
- Preheat the oven to 350°F.
- Whisk together all the ingredients except the chocolate.
- Drop batter onto cookie tray.
- Bake for 15-20 minutes, until the edges are light golden.
- Dip bottoms in melted chocolate!
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