Almond-Coconut Macaroons

Name: Almond-Coconut Macaroons
Prep time: 10 min
Total time: 35 min
Ingredients: 0.333 cup sugar; 1 large egg white; 1 cup unsweetened shredded coconut; 0.25 cup whole almonds, chopped; 0.5 teaspoon pure vanilla extract; Pinch of coarse salt

3.5

(114)

10 Reviews

By

Martha Stewart Test Kitchen

Updated on October 8, 2019

Prep Time:

10 mins

Total Time:

35 mins

Yield:

8

These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.

Ingredients

⅓ cup sugar
1 large egg white
1 cup unsweetened shredded coconut
¼ cup whole almonds, chopped
½ teaspoon pure vanilla extract
Pinch of coarse salt

Directions

Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.

Cook's Notes

Macaroons will keep, covered, for up to 1 week.

Originally appeared: Martha Stewart Living, April 2009