Macaroons with almonds and coconut that are chewy on the inside and golden brown on the outside. These sweet treats are ideal for fans of coconut and almonds!
Ingredients: 2 cups shredded coconut. 1 cup almond meal. 3/4 cup sweetened condensed milk. 1 teaspoon almond extract. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 2 egg whites. 1/4 cup granulated sugar.
Instructions: Preheat the oven to 325F 160C and line a baking sheet with parchment paper. In a mixing bowl, combine the shredded coconut, almond meal, sweetened condensed milk, almond extract, vanilla extract, and salt. Mix well until all the ingredients are thoroughly combined. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the coconut mixture until the batter is evenly mixed. Using a spoon or a cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about an inch apart. Bake in the preheated oven for about 15-18 minutes or until the macaroons are golden brown on the edges. Remove from the oven and let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the macaroons are completely cooled, you can drizzle them with melted chocolate or enjoy them as they are. Store the macaroons in an airtight container to keep them fresh.
Prep Time: 15 minutes
Cook Time: 15 minutes
imua lower puna