Coconut Almond Delight Macaroons

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 24
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Welcome to the world of chewy, nutty, and delightfully crisp Coconut Almond Delight Macaroons. These little gems are perfect for those who adore the combination of coconut and almonds, offering a sweet treat that’s both satisfying and easy to make.

Ingredients for Coconut Almond Delight Macaroons

Sweetened shredded coconut is the star, providing texture and sweetness. Sliced almonds add a lovely crunch and a rich, nutty flavor. Almond flour helps bind everything together while enhancing the almond taste. The sweetened condensed milk brings sweetness and moisture, acting as a glue for the ingredients. Vanilla extract adds warmth, while a hint of almond extract amplifies the nutty notes. The egg whites are key for creating a light, airy texture, and a pinch of salt balances all the flavors.

Tips & Tricks

  • Use a silicone spatula to fold in the egg whites gently to maintain their lightness.
  • If your mixture seems too wet, add an extra tablespoon of almond flour.
  • For perfectly shaped macaroons, use a small ice cream scoop for even portions.

Serving Suggestions

Enjoy these macaroons with a creamy vanilla ice cream or a scoop of almond gelato to play up the nutty flavors. They also pair beautifully with a fresh fruit salad, providing a sweet contrast to the tartness of berries.

Frequently Asked Questions

Can I use unsweetened coconut?
Yes, but you might want to increase the sweetened condensed milk slightly to maintain sweetness.
How should I store these macaroons?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze the macaroons?
Yes, they freeze well for up to three months. Thaw at room temperature before serving.

Coconut Almond Delight Macaroons Recipe Walkthrough

First, preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. This ensures your macaroons bake evenly and come off the sheet easily.

In a large bowl, toss together the shredded coconut, sliced almonds, and almond flour. Mixing these dry ingredients first helps distribute them evenly, so each bite is perfectly balanced.

Now, in a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and almond extract. This mixture will be the sweet, fragrant binder for your dry ingredients.

Pour the wet ingredients over the coconut mixture and stir until everything is well combined. Make sure every bit of the dry mix is coated.

In another bowl, beat the egg whites with the salt until stiff peaks form. This might take a few minutes, but it's worth it for the fluffy texture it brings to the macaroons.

Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites; fold until just combined.

Using a cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart to allow for slight spreading.

Bake for 18-20 minutes, or until the edges of the macaroons are golden brown. This will give them a lovely crisp edge with a chewy center.

Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This helps them firm up and hold their shape.

Why You'll Love This Recipe

  • Perfect balance of chewy coconut and crunchy almonds.
  • Quick and easy to make with minimal cleanup.
  • Great for sharing or indulging on your own.
  • Uses pantry staples you might already have.

Ingredients

3 cups sweetened shredded coconut
1 cup sliced almonds
1/2 cup almond flour
1/2 cup sweetened condensed milk
1 tsp vanilla extract
1/4 tsp almond extract
2 large egg whites
1/4 tsp salt

Step-by-step Instructions

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, sliced almonds, and almond flour.
3. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and almond extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. In another bowl, beat the egg whites with salt until stiff peaks form.
6. Gently fold the beaten egg whites into the coconut mixture.
7. Using a cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
9. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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