DISCLAIMER: If you don't like coconut, you cannot be my friend anymore.
END OF DISCLAIMER
Today I will be sharing one of my favorite go-to cookie recipes: Coconut-Almond Macaroons!
They are delicious beyond belief, only require a few ingredients and are so easy to make.
Let's create a little piece of Aloha, shall we?
Coconut Almond Macaroons
adapted from a Martha Stewart recipe
1/3 cup sugar
1 egg white
1 cup sweetened flaked coconut (NOT shredded! This is of monumental importance.)
1/4 cup blanched, slivered almonds
1/2 teaspoon vanilla extract
Pinch of salt
- Coarsely grind the almonds in a blender or food processor. Don't go too hog-wild, though. You want a few good chunks of almond in there.
- Transfer to a bowl, and add the remaining ingredients. Stir well to combine.
- Divide the mixture into 8 equal portions, and roll into balls.
- Place the cookies on a baking sheet lined with a nonstick baking mat (silpat) or parchment paper. NOTE: Normally, I say whatever! (insert valley-girl voice here) to these kinds of instructions, but in this case you really do need to do it. This can be a sticky cookie!
- Bake macaroons until golden-brown on tops and edges, about 10-12 minutes. You want these suckers to be chewy, so don't overdo it!
- Let cool on sheets for 5 minutes.
ANOTHER NOTE: I usually double or triple the batch, because, come on... 8 cookies? What is this, Nazi Germany? Who makes just 8 cookies?
A FINAL NOTE: The picture at the top of the post is Martha's, not mine. Sorry... my cookies aren't around long enough to pose for pictures. Mine look the same, just with worse lighting.