I couldn’t decide whether to make an almond macaroon or a coconut macaroon, liking and disliking qualities in both. I decided instead to combine them to include only the qualities I liked best. Here you have the best of both: sweet, nutty and chewy and perfect for people who can’t have flour.
Almond Coconut Macaroons
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 32 cookies
Ingredients
- ¾ cup sugar
- 3 cups lightly toasted and cooled almonds, finely ground
- 1 ½ cups unsweetened coconut flakes
- 4 large egg whites
- 1 teaspoon vanilla extract
- pinch kosher salt
Instructions
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper or a silpat/exopat.
- Place the sugar, almonds and coconut in the bowl of a food processor fitted with a metal blade and process until the mixture looks like fine sand.
- Transfer to a large bowl, add the egg whites, vanilla and salt and mix, using a wooden spoon, until everything is well incorporated.
- Place heaping teaspoonfuls on the prepared cookie sheet.
- Transfer to the oven and bake until the edges begin to firm up, about 15 minutes.
- Transfer the cookies to a wire rack. Cool the cookie sheet between batches.