Coconut Almond Macaroons are a delightful twist on the classic coconut macaroon, with the addition of crunchy almonds that add an extra layer of texture and flavor. These chewy treats are naturally gluten-free and packed with the rich taste of toasted coconut and roasted almonds, bound together by sweetened condensed milk. The lightly golden exterior gives way to a moist and chewy interior, making each bite irresistibly delicious. Whether you’re looking for a sweet snack or a treat for special occasions, these macaroons are sure to impress!
Ingredients:
- 2 1/2 cups unsweetened shredded coconut
- 1/2 cup sliced almonds (or chopped)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
- 2 large egg whites
- 1 tablespoon all-purpose flour (optional, for extra binding)
- 1/4 cup semi-sweet chocolate chips (optional, for drizzling or dipping)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Coconut and Almonds: In a large bowl, combine the shredded coconut and sliced almonds. Add the sweetened condensed milk, vanilla extract, almond extract (if using), and a pinch of salt. Stir everything together until well combined.
- Whip the Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form. This will take about 2-3 minutes. Be sure not to overbeat the egg whites, as they should be firm but not dry.
- Fold in the Egg Whites: Gently fold the beaten egg whites into the coconut mixture. If you’re using flour, add it at this point to help bind the macaroons together. Be careful not to deflate the egg whites—just fold until everything is well incorporated.
- Shape the Macaroons: Use a spoon or a cookie scoop to form the mixture into small mounds, about 1 1/2 inches in diameter, and place them on the prepared baking sheet. Space them about 2 inches apart.
- Bake: Bake the macaroons in the preheated oven for about 18-20 minutes, or until the tops are golden brown and the edges are lightly crisp.
- Cool and Serve: Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes. If desired, melt some chocolate chips in the microwave and drizzle the melted chocolate over the cooled macaroons for an extra touch of sweetness.
Enjoy these coconut almond macaroons as a delightful dessert, snack, or holiday treat! Their chewy texture, sweet coconut flavor, and nutty crunch make them a favorite with anyone who loves coconut-based confections.
