Almond Coconut Macaroons
• 1 cup unsweetened shredded coconut
• 1/4 cup slivered almonds
• 1/4 cup granulated sugar
• 1 large egg white
• 1/2 teaspoon vanilla extract
• pinch of salt
Heat the oven to 350°. In a medium bowl, whisk together the egg white and vanilla extract. Add the remaining ingredients and mix well to combine. Measure one tablespoon of the “batter” at a time and place about 2 inches apart on a parchment lined cookie sheet. Bake macaroons until golden-brown on bottoms and edges, about 15-20 minutes. Transfer to a wire rack to cool.
To add the chocolate drizzle, melt 2-4 oz of bakers chocolate and drizzle with a spoon.
A quick, easy, flaky and delicious Almond Coconut Macaroon
Monday, April 27, 2015 - 10:30am