Easy Almond-Kissed Coconut Macaroons
These bakery-style macaroons are incredibly simple, require just one bowl, and are perfectly chewy with a toasted almond-coconut flavor.
Servings 16 small macaroons
Calories 100kcal
Ingredients
- 2 1/4 cups approx. 202g unsweetened shredded coconut
- 1/4 cup approx. 28g slivered almonds
- 1 tbsp approx. 7g ground flaxseed meal
- 4 large egg whites room temperature
- 3 tbsp approx. 36g granulated monk fruit/erythritol sweetener blend
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/8 tsp salt
Instructions
- Prepare Oven and Ingredients: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper. In your large mixing bowl, combine the shredded coconut, slivered almonds, and ground flaxseed meal; set it aside for a moment.
- Create the Meringue Base: In a separate, clean large mixing bowl (or using a stand mixer), add the room-temperature egg whites, granulated sweetener, vanilla extract, almond extract, and salt. Using an electric mixer, beat the mixture on high speed for 2-3 minutes, or until stiff, glossy peaks form (when you lift the beaters, the peak should hold its shape).
- Fold and Form: Add the dry coconut-almond mixture directly into the bowl with the stiff egg whites. Using a spatula, gently fold the coconut mixture into the meringue until it is just combined. Be careful not to deflate the egg whites.
- Bake the Macaroons: Using a small cookie scoop (about 1.5 tablespoons), drop rounded portions of the batter onto the prepared parchment-lined sheet, about 1-2 inches apart. Bake for 12-14 minutes, or until the edges and tops are golden brown.
- Cool Completely: Remove the baking sheet from the oven. Let the macaroons cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool.