Shredded coconut macaroons are a light dessert that’s perfect with an after-dinner cup of coffee. Try adding Fisher® Sliced Almonds to your recipe and you’ve got a subtly sweet addition that will make your macaroons absolutely crave-worthy!
Almond Macaroons
Almond
Breakfast / BrunchSnack
Gluten FreeVegetarian
prep
10
minscook
25
minsmake
2
dozen1 package
(14 ounces) sweetened shredded coconut
1 cup
Fisher® Sliced Almonds
1/2 cup
sugar
1/4 teaspoon
almond extract
1/4 teaspoon
table salt
4
egg whites
Food Safety Instruction
DIRECTIONS
- Heat oven to 325°F. Line cookie sheet with parchment paper and lightly spray with nonstick spray.
- Combine ingredients in large bowl until well blended. Drop mounds (about 2 tablespoons each) onto prepared pan, spacing 1-1/2 inches apart.
- Bake 25-30 minutes or until edges are lightly browned. Cool slightly then transfer cookies to wire rack. Cool completely. Store in airtight container at room temperature for up to 1 week.
