Chocolate Coconut Almond Macaroons
Ingredients
- 1/2 cup egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1-14 oz package sweetened flaked coconut
- 2 cups confectioner's sugar
- 1/3 cup extra dark cocoa powder*
- 1/4 teaspoon ground cinnamon
- *For those who prefer milk chocolate, substitute regular cocoa powder for the extra dark cocoa powder.
If you love Almond Paste, deep rich chocolate and coconut, these cookies are for you.
Time
15 minutes to assemble
20-22 minutes to bake
Total time: 35-37 minutes
20-22 minutes to bake
Total time: 35-37 minutes
Yield
30 macaroons
Directions
- Preheat oven to 325°F. Line cookie sheets with parchment.
- In large bowl beat egg whites and vanilla until firm, but not dry.
- Add Almond Paste (grated using large hole side of a box grater), coconut, sugar, cocoa and cinnamon to a food processor fitted with a metal blade. Process until well combined. Add almond-coconut mixture to egg whites and fold together until incorporated.
- Drop tablespoons of dough 1 inch apart onto cookie sheets (small scoop with wire release works well).
- Bake for 20-22 minutes, or until lightly browned on bottom and firm to the touch. Cool pans on wire rack. When cookies are cool enough to handle transfer to wire rack and cool completely. Store in an air-tight container between sheets of wax paper.