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Toasted Almond Coconut Macaroons Recipe

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This recipe for Toasted Almond Coconut Macaroons is from Stuff Your Face, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups unsweetened shredded coconut
1 cup sliced almonds
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla
2 large egg whites
Directions:
Directions:
1. Preheat oven to 350 degrees. Spread coconut on a baking sheet. Toast in oven for 4 minutes. Let cool.

2. Put almonds on a baking sheet and toast for 8 minutes. When almonds cool, pulse them in a food processor or blender until coarsely ground. Transfer to a large mixing bowl and stir in coconut and salt.

3. Combine condensed milk, vanilla and egg whites, then gently blend into the coconut mixture. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

4. Scoop out small rounds of dough, about 1 1/2 tablespoon each, onto a parchment paper-lined baking sheet.

5. Bake cookies for 12 to 14 minutes, until slightly golden on the tops and sides.
Number Of Servings:
Number Of Servings:
30 to 36 cookies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Toasting the almonds and coconut before baking really make this recipe!

 

 

 

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