Coconut Almond Macaroons

shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened coconut reduces sugar content.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate

Milk chocolate is often less expensive.

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

In a large bowl, combine shredded coconut, almond flour, and salt.

In another bowl, whisk egg whites until frothy, then gradually add granulated sugar and continue whisking until soft peaks form.

Add vanilla and almond extracts to the egg whites and mix gently.

Fold the dry coconut mixture into the egg whites until fully combined.

Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about an inch apart.

Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.

Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Melt dark chocolate in a microwave or double boiler until smooth.

Dip the bottom of each macaroon into the melted chocolate and place back on the wire rack to set.

Let the chocolate harden before serving.

Cooking Techniques

Spice Level:

Allergens