Almond coconut macaroons

IMG_00051/2 cup sugar
4 large egg whites
4 cups shredded coconut
1 cup whole almonds
2 teaspoons pure vanilla extract
4-5 oz. dark chocolate (I used 10 squares of Trader Joe’s dark chocolate)


Preheat oven to 350°F. Line two baking sheets with a nonstick baking mat or parchment paper.
Whisk together sugar and egg whites in a large bowl. Chop the almonds in a food processor. Add the almonds, shredded coconut, and vanilla to the egg whites and sugar mixture. Form dough into 16 tablespoon size mounds, and drop each onto sheet, two inches apart. Bake macaroons until golden-brown on bottoms and edges, about 18 minutes. Let cool on sheets for five minutes. Transfer to wire racks, and let cool. When the cookies cooled completely, melt the chocolate in the microwave and dip cookies in chocolate, or drizzle cookies with the melted chocolate.

Adapted from


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