Chewy Almond Coconut Macaroons Recipe

Almond coconut macaroons are a quick, simple treat that you can make in under 30 minutes. Crispy on the outside and tender inside, these cookies combine toasted shredded coconut with chopped almonds for a nutty, satisfying bite.

• 1 1/2 cups (360 ml) shredded coconut, unsweetened
• 1/2 cup (120 ml) raw almonds, finely chopped or slivered
• 2 large egg whites
• 2/3 cup (160 ml) fine brown sugar
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper and set aside.
2. In a non-stick pan, toast the shredded coconut and chopped almonds over medium heat for 5–6 minutes, stirring frequently, until they turn golden and fragrant. Remove from heat and let cool to room temperature.
3. In a bowl, whisk the egg whites, brown sugar, vanilla and a pinch of salt until the sugar dissolves and the mixture becomes frothy. Fold in the cooled coconut and almonds, stirring until the coconut absorbs most of the moisture and a thick batter forms.
4. Form the macaroons using a spoon or your hands, shaping small mounds about 1 inch apart on the prepared baking sheet. Bake for 15–20 minutes until the edges and tops are golden. For slightly softer centers, bake closer to 15 minutes; for crisper cookies, bake longer.
5. Allow the macaroons to cool completely on a wire rack before serving. They firm up as they cool. Store leftovers in an airtight container.