I’ve been on a bit of a coconut binge lately. I love the distinct nuttiness and chew. It began with the raised coconut doughnut from DoughBoys. That freaking doughnut dominates my thoughts and I would gladly eat one everyday of the week. But, alas, I cannot if I want to live past the age of 30. My heart thanks me.
To quell my cravings, I decided to make these insanely simple coconut-almond macaroons. Whoa buddy, not only are these delicious (and gluten-free by default), they took minutes to make. You simply whisk an egg white with some sugar, then throw in coconut and chopped almonds. There’s also some vanilla and a pinch of salt, but really…those are minor details.
These cookies are soft and chewy in the center, crisp and nutty on the outside and full of coarse bits of almond. If you were feeling extra decadent, you could dip the bottoms in melted dark chocolate, though I think they are perfect as is.
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Coconut-Almond Macaroons
Adapted from Martha Stewart
The original recipe calls for unsweetened coconut, I only had sweetened in my cupboard…so I used it. The sky didn’t fall down and all is right with the world. Just reduce the sugar a bit.
1/4 cup sugar
1 egg white
1 cup shredded coconut
1/4 cup whole almonds, chopped
1/2 teaspoon vanilla extract
pinch of salt
Preheat the oven to 35oF.
Line a baking sheet with parchment or silicone baking mat.
In a medium bowl whisk sugar with egg white. Add remaining ingredients and stir to combine.
Using a scoop or tablespoon form dough into domes and place on baking sheet. Bake for 15 minutes or until cookies are golden brown on bottoms and exterior.
Cool completely on a wire rack before serving.
Cookies will keep covered for 1 week.
Christina of Form V Artisan
Freakin’ LOVE coconut!
Courtney Wilson Aaron
You are one of the most fantastic food photographers I know! I hope you are submitting these somewhere! The styling is perfection!
cindy
courtney, I just love you 🙂
siri
I make these too, but without the almonds. Which is foolish, because with almonds is the obvious way to go. Yours plump up more too, which leads me to wonder what I’m doing wrong…and agreed- you DO take nice photos.
cindy
siri, I used a cookie scoop…maybe that is why they are more domed?
The almonds are so tasty w/ the coconut, try it for sure!
thanks 🙂
Tine
I definitely gonna make these!
Zoe
Ohhh…so weird, I just got a request to make macaroons next week…these are definitely in the cue.
El
These look like a perfect snack. light and fluffy. Yum!
Jenné @ Sweet Potato Soul
Lovely pictures. I agree with El, they do look like the perfect snack!
Check out my walnut macaroons with sweet potato http://www.sweetpotatosoul.com/2011/02/watch-and-learn-and-make-walnut.html
Megan
These look awesome. They look perfectly toasty for the best little crunch ever. Lovely styling by the way!
cindy
thanks megan! they are pretty super.
cindy
it sounds like a really delicious almond joy bar minus the heavy chocolate. your photos are so wonderful. a magazine should snatch you up if you want to be snatched up, of course ;)!
Jenny (VintageSugarcube)
HHiHi, Love your website. Just found it today via JoytheBaker. Love your style and pics. Those are the best looking macaroons I’ve ever seen. The almonds give them the sizzle. 🙂
cindy
Hi Jenny! Glad you like it, thanks 🙂