Cinnamon Walnut Macaroon Cookies
Delight your taste buds with these irresistibly chewy Cinnamon Walnut Macaroon Cookies, a perfect blend of warm spices and nutty richness. Made with fluffy egg whites, finely chopped walnuts, and unsweetened shredded coconut, these gluten-free treats are infused with the fragrant sweetness of cinnamon and a hint of vanilla. The cookies are light yet decadent, with a golden-brown exterior and a soft, airy interior. Quick to prepare in just 20 minutes and baked to perfection in 15, they’re the ultimate dessert for holiday spreads, afternoon tea, or anytime snacking. Easy to store and bursting with flavor, these cinnamon macaroons will quickly become a family favorite. Serve them as-is or pair with a morning latte for an indulgent pick-me-up!
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Recipe Information
Ingredients
- 3 large Egg whites
- 100 grams Granulated sugar
- 60 grams Powdered sugar
- 2 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 100 grams Walnuts, finely chopped
- 150 grams Unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk the egg whites until they become foamy but not stiff.
Gradually add granulated sugar to the egg whites while continuing to whisk, until the mixture is glossy and forms soft peaks.
Sift the powdered sugar into the bowl and gently fold it into the egg whites using a spatula.
Add the ground cinnamon, vanilla extract, and salt to the mixture, and fold carefully until combined.
Gently mix in the chopped walnuts and shredded coconut until evenly distributed.
Using a small cookie scoop or two teaspoons, drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 173.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
