Almond Coconut Macaroons

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
Prep time: 
Cook time: 
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Serves: 32 cookies
  • 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
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. 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.
  4. Transfer to a large bowl, add the egg whites, vanilla and salt and mix, using a wooden spoon, until everything is well incorporated.
  5. Place heaping teaspoonfuls on the prepared cookie sheet.
  6. Transfer to the oven and bake until the edges begin to firm up, about 15 minutes.
  7. Transfer the cookies to a wire rack. Cool the cookie sheet between batches.