I have been wanting to make these almond coconut macaroons for a long time. I have pleasant memories of macaroons from when my uncle’s wife made them a lot back when I was in the Philippines. We used to live next door to them, so my siblings and I were lucky to taste some of her dishes and baked goods. She had a different recipe for macaroons and often baked them in cupcake liners.

In this recipe, the sugar and egg whites were whisked together first and then the rest of the ingredients were added. I like this recipe because it is very simple. The addition of chopped almonds adds a different taste and texture to these crispy treats. This recipe yields 8 macaroons, which I think is the perfect amount for my family. One serving of the macaroons is enough to satisfy one’s sweet tooth without feeling guilty about it.

Cooking Tips for Perfect Macaroons

Getting the texture just right is key when making almond coconut macaroons. After whisking the sugar and egg whites, make sure to fold in the shredded coconut and chopped almonds gently. Overmixing can lead to tough macaroons. If you want them extra crispy, bake them a little longer, but keep an eye on them to prevent burning. Cooling the macaroons on the baking sheet for a few minutes before transferring them to a wire rack helps them set without falling apart. If you prefer a chewier center, take them out of the oven when they just start turning golden. Lastly, allow them to cool completely before serving. This waiting time allows the flavors to meld beautifully, enhancing the overall taste.

Ingredient Notes

Quality ingredients make a big difference in your macaroons. Use fresh, unsweetened shredded coconut for the best flavor and texture. If you can find it, go for large-flake coconut, as it gives a more satisfying bite. For the almonds, raw or toasted both work well, but toasted almonds add a nice depth of flavor. You can even use almond extract to amp up the almond taste. When it comes to sugar, granulated sugar is traditional, but brown sugar can add a hint of molasses that pairs nicely with coconut. If you’re feeling adventurous, consider adding a pinch of sea salt to enhance the sweetness and balance the flavors.

Serving Suggestions and Pairings

These macaroons are perfect on their own, but they can be dressed up for special occasions. Serve them alongside a scoop of vanilla ice cream for an indulgent dessert. Pairing them with fresh fruit like berries or sliced mango can cut through the sweetness, providing a refreshing contrast. For a more festive touch, drizzle some melted chocolate over the cooled macaroons. This adds an extra layer of flavor and makes them look extra appealing. If you are hosting a gathering, consider serving them on a platter with other desserts for variety. They also make great gifts when packaged in a decorative box or bag, making them a thoughtful treat for family and friends.

Frequently Asked Questions

What can I use instead of sugar?

Coconut sugar or honey can work as alternatives, but keep in mind that they may change the flavor and texture a bit. If you opt for honey, you might need to reduce the amount of egg white slightly to maintain the right consistency.

How should I store leftover macaroons?

Store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months, just make sure to separate layers with parchment paper.

Can I make these macaroons ahead of time?

Absolutely, you can make them a day in advance. Just keep them stored properly and let them cool completely before sealing them up to keep them fresh.

What are some good toppings or dips for macaroons?

Drizzling melted dark chocolate over the macaroons adds a nice touch, or you can dip half of them in chocolate for a decadent treat. A sprinkle of sea salt on top can also enhance the flavors.

What mistakes should I avoid when making macaroons?

Overmixing the batter is a common pitfall, as it can lead to tough macaroons. Also, be cautious with baking time; taking them out too early can leave them too soft, while baking them too long can result in burnt bottoms.

Almond Coconut Macaroons

Liza Agbanlog

Almond Coconut Macaroons are chewy, sweet treats packed with shredded coconut and crunchy almonds. They’re easy to whip up and delightfully satisfying!

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Prep Time 10

Cook Time 15

Total Time 25

Course Dessert, Snack

Servings macaroons

Calories 130 kcal

Ingredients

1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds , chopped
1/2 teaspoon vanilla extract
A pinch of sea salt

Instructions

Preheat oven to 350 degree F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together sugar and egg white. Stir in coconut, chopped almonds, vanilla extract and a pinch of salt.
Form coconut mixture into eight 2-tablespoon mounds and place onto the prepared baking sheet, about 2 inches apart.
Bake macaroons in the oven until golden brown on bottoms and edges, about 15-18 minutes.
Transfer sheet to wire rack and let cool for 5 minutes. Transfer macaroons to wire rack and let cool completely for 20 minutes.

Notes

Recipe source: Martha Stewart

Nutrition

Calories: 130kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 2gSodium: 10mgFiber: 2gSugar: 9g

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