Description
These coconut almond macaroons are easy to make and perfect for your holiday table.A chocolate-covered almond tucked in the middle of these sweet coconut treats makes the so tasty.
Ingredients
3 egg whites
1/2 cup granulated sugar
1/4 tsp. almond extract
2 cups unsweetened desiccated medium coconut
1 and 1/2 tbsp. all-purpose flour
16 chocolate-covered almonds
1/2 cup dark chocolate, melted
12 sliced almonds for garnish
Instructions
- Line a baking sheet with parchment paper.
- Preheat oven to 300°F.
- In a large mixing bowl, whisk together egg whites, almond extract and sugar.
- Add in the flour and the coconut.
- It will be quite moist. Let the mixture stand until the liquid is absorbed - about 7 minutes.
- The mixture will be quite sticky. Using a heaping tablespoon of the coconut mixture, carefully shape it over the chocolate-covered almond. Place on parchment-lined baking sheet. Use a spoon or your fingers to shape the cookies into a round shape. The almond should be completely covered in the coconut mixture.
- Bake in 300F oven for 20 to 25 minutes. The tops will start to brown.
- Remove from oven and let cool on wire cooling racks.
- Melt 1/2 cup of the dark chocolate in a small heavy-bottomed saucepan over very low heat.
- Use a teaspoon to drizzle the melted chocolate over the macaroon in a zigzag pattern.
- Top with sliced almonds.
- Refrigerate for 15 minutes to allow chocolate to cool and set.
- Top with sliced almonds.
- Store in covered container for up to one week. To freeze, place between layers of waxed paper in airtight container for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 301
- Sugar: 22.5 g
- Sodium: 106.3 mg
- Fat: 14 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 31.6 g
- Fiber: 3.9 g
- Protein: 11.9 g
- Cholesterol: 4.9 mg
Keywords: Holiday, Christmas