Chewy, crunchy, sweet, salty – this cookie recipe has it all, in my humble opinion. I was looking for a way to update my favorite coconut macaroon recipe when I had the idea to add toasted, lightly salted slivered almonds. They add just a bit of crunch, and you can finish the macaroons with a drizzle of semisweet chocolate if you like.
Here’s the super-simple recipe:
Coconut Almond Macaroons
- 6 ounces slivered almonds
- 3/4 teaspoon salt, divided
- 2 14-ounce packages sweetened flake coconut
- 1 1/3 cups sugar
- 3/4 cup flour
- 8 egg whites
- 1 teaspoon almond extract
Preheat the oven to 325 degrees F. Spread the almonds on a baking sheet and cook them for 5 to 6 minutes, or just until lightly browned. Sprinkle with 1/4 teaspoon of the salt and cool on a wire rack to room temperature.
In a large bowl, combine the almonds, coconut, sugar, flour and the remaining salt. Stir to incorporate the flour throughout the coconut.
In a small bowl, combine the egg whites and almond extract; stir until well combined. Drizzle this mixture over the coconut mixture and stir until combined. At first it will seem like you don’t have nearly enough liquid, but eventually the mixture will come together and be just right.
Line the baking sheet with a silicone mat or parchment paper. Mound the coconut mixture in rounded tablespoonfuls. Bake for 20 minutes, or until the edges are golden brown. Cool for one minute and transfer cookies to a wire rack to cool. Makes about 6 to 7 dozen.
If you like, you can drizzle the macaroons with melted chocolate. (Melt 1/2 cup chocolate chips, spoon into a small zip-lock baggie, cut a small piece of the corner off, and drizzle away.)
I wish you could run over and join me for coffee and macaroons right now. Have you been enjoying the holiday season? What Christmas-y things have you been doing? I’d love to hear from you, and I hope you enjoy the recipe!