Ingredients for Toasted Coconut And Almond Macaroons
- Slivered Almonds
- Dried Shredded Coconut
- Vanilla Extract
- Sugar
- ¼ teaspoon salt
- All Purpose Flour
- 3 large egg whites
- Sweetened Condensed Milk
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How to Make Toasted Coconut And Almond Macaroons
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the egg whites until soft peaks form.
- Gradually add the granulated sugar to the egg whites, whisking constantly until stiff, glossy peaks form.
- In a separate bowl, combine the toasted coconut flakes, almond flour, and salt.
- Gently fold the dry ingredients into the egg white mixture until just combined. Be careful not to overmix.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets, leaving some space between each macaroon.
- Bake for 12-15 minutes, or until the edges are golden brown and the macaroons are set.
- Let the macaroons cool completely on the baking sheets before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
65g
Fat
28g
Carbs
6g
