Almond Macaroons

After making and tasting the Vanilla Bean Macaron, I was inspired to try more desserts like this. So, I made these Almond Macaroons yesterday and discovered that they are completely different from the Vanilla Bean Macaron.

The taste of Almond Macaroons is both crunchy on the outside and soft inside, providing a delightful experience with every bite. They are easy to make at home using shredded coconut, almond flour, sugar, egg whites, vanilla extract, and optionally, chopped almonds on top. As I mentioned, the taste is wonderful, and the process turns out smooth in the end.

I enjoyed these Almond Macaroons with a cup of Azulito Drink, which pairs really well together. You can also enjoy them with a glass of cold milk or a cup of hot tea for a cozy snack. If you’re in the mood for something fruity, try them with fresh berries or a fruit salad.

Ingredients

• 1 cup shredded coconut
• 1 cup almond flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds (for decoration)

Tools Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spoon or cookie scoop
• Baking sheet
• Parchment paper
• Wire rack

How to Make Almond Macaroons?

Step 1:

Turn on the oven to 325°F (163°C). Put parchment paper on a baking sheet so the cookies don’t stick.

Step 2:

In a big bowl, mix shredded coconut, almond flour, sugar, and salt.

Step 3:

Now, Use a mixer to beat the egg whites until they look thick and stay in place.

Step 4:

Mix the egg whites and vanilla into the dry ingredients. But, Don’t mix too.

Step 5:

Use a spoon to drop little mounds of the mix onto the baking sheet. Put some chopped almonds on top.

Step 6:

Put the sheet in the oven and bake for 15-18 minutes until the cookies are golden brown. Let them cool a bit before moving them to a wire rack. Enjoy.

Great Tips!

• Make sure your coconut and almond flour are fresh for the best taste.
• Leave space between cookie mounds on the baking sheet so they don’t stick during the baking.
• Chop almonds into small pieces so they’re easy to press into the cookies.
• A scoop helps make cookies the same size which I use always.

Storing?

Put your Almond Macaroons in a container with a lid to keep them fresh for about a week. If you want to keep them for longer, you can freeze them in a freezer bag for up to one month.

FAQ

What are almond macaroons made of?

Made from shredded coconut, almond flour, sugar, egg whites, and vanilla extract, with chopped almonds on top for decoration (Optional).

What do almond macaroons taste like?

The taste was sweet with a nutty flavor and crispy outside with that chewy, coconut-filled center.

Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut if you prefer a sweeter cookie.

How do I make sure my cookies are evenly baked?

Make sure to space the mounds of dough evenly on the baking sheet.

Can I use whole almonds instead of chopped?

Yes, you can use whole almonds, but they might be more difficult to press into the cookie dough.

Can I substitute almond flour with another type of flour?

Almond flour is best for this recipe.

How can I make these cookies nut-free?

Simply omit the almonds and use coconut flour instead of almond flour.

Can I add chocolate chips to the recipe?

Yes, chocolate chips can be used, but adding them will change the flavor and miss the unique taste of almonds.

Conclusion

This is a super tasty Almond macaroons that combines the flavors of sweet coconut and crunchy almonds. They are simple to make and perfect for lots of occasions. The final results looks like a regular cookie, but believe me, it is much better, If you enjoyed this recipe, please share it with your friends and family, and don’t forget to subscribe to my blog for more delicious macaroons recipes.