Almond & Coconut Cookies - Or Macaroons

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a different flavor profile.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate has health benefits and cocoa nibs are less sweet.

Combine 150 grams ground almonds, 50 grams desiccated coconut, and 100 grams caster sugar in a large bowl.

Rub the zest from one lemon into some of the sugar to release the oils, then add it to the bowl.

Mix the dry ingredients to break up any clumps.

If the desiccated coconut is in larger pieces, blitz all dry ingredients in a processor to break it down.

In a separate bowl, beat the 2 medium egg yolks with 1.25 grams almond extract until frothy.

Stir the egg yolk mixture into the dry ingredients until it forms a paste.

Chill the mixture in the fridge for 30 minutes.

Preheat the oven to 180 degrees Celsius (160 degrees Celsius with a fan) or 350 degrees Fahrenheit.

Line baking trays with silicone mats or parchment paper.

Weigh out 20 grams of the mixture for each cookie, roll into a ball, and place on the baking tray with space between each one.

Flatten each ball slightly and press half a glass cherry on top of each cookie.

Bake in the preheated oven for 12 to 14 minutes until they begin to change color.

Remove from the oven and let cool for a couple of minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens