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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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.