Almond Coconut Macaroon Cookies

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Almond Coconut Macaroon Cookies

Almond Coconut Macaroon Cookies

Serving size: 2 cookies

Prep time: 10 minutes          Cook time: 10 minutes


  • ¾ cup silvered almonds
  • 1 large egg white
  • dash of salt
  • ¾ maple syrup or honey
  • 2 cups unsweetened flakes
  • 1 tablespoon ghee
  • 1 tablespoon vanilla extract


  1. Preheat oven to 350 degrees.
  2. Place almonds in a large nonstick skillet over medium high heat; cook, stirring constantly, 3 minutes or until light brown and fragrant. Remove from heat, and let cool.
  3. Beat egg whites and salt with a mixer at high speed until foamy. Mix in maple syrup or honey, ghee, vanilla, and coconut flakes.
  4. Place almonds in a food processor; process until finely ground. Gently fold ground almonds into beaten egg whites.
  5. Drop mixture by teaspoonfuls 1 inch apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 8 minutes or just until lightly browned. Let cookies cool on pans 1 minute. Remove to wire racks, and let cool completely. Yield 2 dozen cookies.

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