Coconut Almond Macaroons
Enjoy the perfect pairing of sweet coconut and rich almond in our Coconut Almond Macaroons. Crispy on the outside, chewy on the inside – these bite-sized delights offer a deliciously satisfying treat for any occasion.
Ingredients
- 140 g Organic Almonds Whole Lightly toasted then chopped
- 90 g Flaked Coconut Lightly toasted
- 3 Medium Egg Whites
- 110 g Caster Sugar
- 2 tsp Almond Extract
Instructions
- Then lightly toast the almonds until they start to turn golden. Remove from the pan and allow to cool
- Meanwhile lightly toast the coconut until just turns golden - again, remove from the pan
- Preheat the oven to 180C and line 2 baking trays with baking parchment
- When the almonds have cooled chop into slivers or small pieces
- Using an electric mixer on a medium setting, whisk the egg whites until you have stiff peaks
- VERY slowly add the sugar one tablespoon at a time, whilst still mixing on a slow speed. This should take at least 10 minutes to add
- Add the almond extract
- Turn off the mixer and sprinkle over the toasted almonds and coconut 1 tablespoon at a time, folding after each one. Fold in VERY slowly
- Use 2 teaspoons to measure out blobs of macaroons on the baking trays
- Bake for 16 minutes
- Remove from the oven and allow to cool on a wire rack
- Eat the same day
Tried this recipe?Let us know how it was!