Coconut Almond Macaroons
I apologize for not posting today. I had a very long day filled with baking, working on the holiday magazine for Kouzounas Kitchen, and more baking! (Oh I forgot and a recipe for all of you.) 🙂
Add some style to your macaroons with sliced almonds.
Coconut Almond Macaroons Recipe
Ingredients:
- 1/4 cup of powdered sugar
- 2 cups of shredded coconut sweetened
- 2 tablespoons of all purpose flour
- 2 egg whites slightly beaten
- 2 teaspoons of vanilla flavoring
- a handful of sliced almonds
- Optional- chocolate for dipping
Directions:
- Preheat the oven to 325 degrees or 160 Celsius.
- Line a baking sheet with parchment paper.
- In a large bowl combine the powdered sugar, coconut, flour, and almonds.
- Add the beaten egg whites and vanilla to the bowl and mix to combine.
- Dampen your hands with cold water and prepare to mold these macaroons.
- Use about 1 1/2 tablespoons to form a ball.
- Place each macaroon on a prepared baking sheet lined with parchment paper.
- Bake until golden brown. Let cool on a wire rack.
- If you want to do chocolate dipped macaroons, melt a block of baking chocolate and then dip the macaroons in.
- I like to use a pastry brush, and brush half the macaroons with chocolate.
Kali Orexi & Happy Baking!
~Thank you very much to all of the hard working chefs & home cooks out there on Word Press. I couldn’t do it without you all who have helped me get this magazine together!!~
Hi, Krystina,
We often make these for passover, but use a GF, non-leavened binder. How yummy – and a versatile recipe. I am still looking forward to your phone call, of course, re: your magazine.
Best,
Shanna
Hi Shanna!
Omg, I almost forgot! I was wondering why I didn’t hear from you. When is the latest that I can call you? I do apologize, I had a busy few days!! Thx for the comments on these. 🙂
I love love love macaroons! 🙂
These look delicious!
Hi Sophie,
Thank you! 🙂
They look good 👍 I really want to try making macaroons but they always seem to be the downfall of contestants on baking shows!!
Hi Elaine,
Thank you!!! Super easy recipe too. 🙂
☺️
🙂 🙂
Ps- I wonder what the contestants are using in their recipes for it to be a downfall.??
I think the key downfall tends to be not resting them before cooking so that they create a skin x
Oh got it. Interesting, you should try this recipe. You don’t have to let it rest at all. I believe the powdered sugar helps it to build a form. 🙂
Okay, cool 👍 thank you x
No problem. 🙂