Toasted Coconut and Almond Macaroons
Indulge in the irresistible crunch and nutty sweetness of Toasted Coconut and Almond Macaroons! These delightful treats combine golden, toasted coconut and aromatic sliced almonds with the creamy richness of sweetened condensed milk. Flavored with pure vanilla and a hint of almond extract, these macaroons are lightened with whipped egg whites for a perfectly chewy texture. Bake them to golden perfection and, for an extra touch of decadence, drizzle with dark chocolate. Perfect for holiday gatherings, afternoon tea, or anytime snacking, these gluten-free macaroons are as easy to make as they are delicious. Ready in just 35 minutes, they’re an effortless way to impress family and friends.
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Recipe Information
Ingredients
- 2 cups Shredded unsweetened coconut
- 0.5 cup Sliced almonds
- 0.75 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2 large Egg whites
- 0.25 teaspoon Salt
- 4 ounces Dark chocolate (optional, for drizzling)
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large frying pan or skillet, toast the shredded coconut over medium heat, stirring frequently until it turns a light golden brown. This should take about 5 minutes. Remove the pan from heat and let the coconut cool slightly.
In the same pan, toast the sliced almonds over medium heat for 3–4 minutes, until lightly browned and fragrant. Set the almonds aside to cool.
In a large mixing bowl, combine the toasted coconut, toasted almonds, sweetened condensed milk, vanilla extract, and almond extract. Stir until the mixture is evenly coated.
In a separate bowl, whisk the egg whites and salt until soft peaks form. Gently fold the whipped egg whites into the coconut-almond mixture until fully incorporated.
Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them 1 inch apart.
Bake in the preheated oven for 18–20 minutes, or until the macaroons are golden brown on the edges and set in the center.
Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring between each interval, until smooth. Drizzle the melted chocolate over the cooled macaroons using a spoon or piping bag.
Allow the chocolate to set before serving. Store the macaroons in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 184.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 974 mg | 75% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2569 mg | 55% | |
*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.
