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!
1 package (14 oz.) sweetened shredded coconut
1 cupFisher® Chef’s Natural Sliced Almonds
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon salt
4 large egg whites
Heat oven to 325° F. Line a cookie sheet with parchment paper and spray lightly with non-stick cooking spray.
In a large bowl, combine the coconut, almonds, sugar, almond extract, and salt. Stir in the egg whites.
Drop mounds of the mixture (each equal to 2 tablespoons) onto prepared baking sheet, about 1½ inches apart.
Bake until the edges begin to brown, 25 to 30 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.