Sunday, December 5, 2010

Almond Macaroons

These are probably the most "delicate" things I bake, and for that reason I don't bother freezing. They are a cross between a macaroon and meringue; regardless they are one of my favorites because the have two things that I love - coconut and almonds.

2 large egg whites (5 tablespoons)
2/3 cup white sugar
2 cups coconut, shredded
1/2 teaspoon almond extract
24 whole almonds, with skin

- Beat egg whites in bowl until soft peaks form. Gradually add sugar, beating until glossy peaks form.
- Fold in coconut and almond extract. Chill for at least 30 minutes.
- Grease and flour 2 baking sheets.
- Drop macaroon mixture onto sheets and top each with a whole almond.
- Bake @ 325° for 18-20 minutes.


  1. delicious cookies beautiful
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  2. These look delicious, Alison! I think I am going to be forced to try them!;)

  3. These look so crispy and good.

  4. How wonderfully easy & beautiful! I would love you to link these to This Week's Cravings!

  5. It looks like an icing topped with an almond. This sounds yummy, I love macaroons but the ones we usually have here are the soft and chewy type. This sounds different because it looks crunchy.

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