These cookies are super easy, fast and tres, tres yummy. When you find an extra 15 minutes, whip up a batch. This recipe is from the Martha, but I’ve made some changes (in orange) for ease and sweetness. Granted, Martha’s look a whole lot better than mine, but I prefer the taste of mine.
Martha's Almond-Coconut Macaroons
My macaroons. Pitiful looking, but tasty. Crispy on the outside, chewy on the inside.
Makes 8 (Doubles easily)
- 1/3 cup sugar
- 1 large egg white
- 1 cup unsweetened shredded coconut (I sub sweetened coconut)
- 1/4 cup whole almonds, chopped (I sub Trader Joe’s Almond meal)
- 1/2 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 (I do 1-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. Macaroons will keep, covered, for up to 1 week. (You won’t have to worry about how long they keep because they will be all gone in less than 24 hours!)
Some wrapped for a friend
I wrapped some up to give to a friend who shares her baking goodness with me. Used one of the free download gift tags.
Try making some and let me know what you think.
I so heart easy cookie recipes! Thanks for this one – I’ll try it out this weekend!