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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness. Ingredients:
4 large egg whites |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
1 cup sugar |
1/2 cup flaked sweetened coconut |
1/4 cup finely chopped almonds |
Directions:
1. Preheat oven to 300°.
2. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.
3. Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300° for 40 minutes or until dry. Cool on pans on wire racks.
4. Note: Store in an airtight container.
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