Take your macaroon cookies to the next level with this holiday-friendly twist. This recipe combines nutty crunch, sweetness and chocolatey goodness into a treat friends and family will love. Submitted by Betty Sullivan (Des Plaines. IL)
Ingredients
1 bag (14 ounces) sweetened flaked coconut
2/3 cup Granulated sugar
6 tablespoons Flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
1 teaspoon vanilla extract
2/3 cup miniature semi-sweet chocolate chips
1 1/4 cupFisher® Toasted Sliced Almonds, divided
1/2 cup strawberry or raspberry preserves
Directions
Preheat oven to 325ºF. Line 2 cookie sheets with parchment paper.
Combine coconut, sugar, flour and salt in a large bowl. Stir in egg whites and extracts until well blended. Stir in chocolate chips and 1 cup of almonds.
Wet hands slightly and form into 1-inch balls. Place 18 balls on each cookie sheet and make a slight depression in the center of each before baking. Bake for 20 minutes or until cookies are golden brown.
Remove from oven and let cool 5 minutes before transferring to a wire cooling rack. Place a generous 1/2 teaspoon of preserves into the indentation in each cookie. Sprinkle with a few of the remaining almond slices.
This website uses cookies. A "cookie" is a file sent to your computer when you access a website. By using this site, you agree to the use of cookies on your device for tracking and analytics as described in the cookie section of our Privacy Policy.
Share This Fisher Recipe