These Coconut Almond Macaroons are a delightful twist on a classic treat. With a subtle hint of almond and an optional touch of chocolate, they’re perfect for any occasion. Whether you’re baking for a holiday or just because, these little bites of joy are sure to impress.
Shredded coconut forms the base of these macaroons, providing a chewy texture and natural sweetness. The almond flour adds a nutty flavor and makes the recipe gluten-free. Granulated sugar sweetens the macaroons, while a pinch of salt enhances all the flavors. Egg whites are whipped to create structure and lightness. Vanilla extract offers warmth, and almond extract boosts the nutty flavor. Sliced almonds add a lovely crunch, and finally, dark chocolate chips are an optional touch for richness.
These macaroons are delightful on their own, but you can also serve them with a dollop of whipped cream for added indulgence. Alternatively, pair them with a light fruit salad for a refreshing contrast. If you’re feeling fancy, drizzle some melted chocolate over the top for a pretty presentation.
Start by preheating your oven to 325°F (165°C). While the oven warms up, line a baking sheet with parchment paper. This will prevent the macaroons from sticking and make cleanup a breeze.
In a large bowl, combine the shredded coconut, almond flour, granulated sugar, and salt. Mixing these dry ingredients first ensures that the sugar and salt are evenly distributed throughout the coconut and almond flour.
In a separate bowl, whisk the egg whites until they’re frothy. You don’t need stiff peaks here, just enough froth to incorporate air. Add the vanilla and almond extracts, giving the mixture a quick whisk to blend the flavors.
Gently fold the egg white mixture into the dry ingredients. Use a spatula to ensure everything is well combined but be careful not to deflate the egg whites too much. You’re aiming for a cohesive mixture that still has some fluffiness.
Next, stir in the sliced almonds and chocolate chips, if you’re using them. This is where the texture and extra flavor really come into play, making each bite exciting.
With a tablespoon, scoop the mixture onto your prepared baking sheet. Space them a little apart as they won’t spread much but do puff up slightly. This helps them bake evenly and makes them easy to remove later.
Bake for 18 to 20 minutes, or until the edges of the macaroons are a lovely golden brown. The aroma will tell you they're nearly done, so keep an eye on them towards the end of baking.
Once baked, allow the macaroons to cool completely on a wire rack. This cooling step is crucial as it helps them firm up and reach the ideal texture.
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