Around this time of year, coconut seems to move to the front of my baking supplies. You're heard of the perfect coconut cake, right? Well, these coconut-almond macaroons are another perfect Easter recipe. They are great for Passover, too. I especially love making these for my friends who eat gluten-free. The recipe is simple. I've decided and that egg whites and sugar when combined correctly are magical!
Almond Coconut Macaroons
- 2/3 cup sugar
- 2 large egg whites
- 2 cups unsweetened shredded coconut (sometimes I use the extra fine or sometimes the larger shreds or sometimes a mixture of the two)
- 1/2 cup sliced almonds
- 1 tsp. pure vanilla extract
- Pinch of salt
Preheat oven to 350 degrees. Line a baking sheet with parchment. Whisk together sugar and egg while in large bowl. Stir in the remaining ingredients.
There are two ways to form the macaroons:
1. Form into 12 2-tablespoon mounds and drop each onto sheet, 2 inches apart. (see the photo above)
2. For a more uniform look, spray a mini muffin tin with cooking spray and then pack the tin. Then, turn over the muffin tin onto the sheet and you have perfect little mounds. (see photo below)
Bake macaroons until golden brown on the bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool completely. Macaroons will keep, covered, for up to 1 week.