Martha Stewart Almond-Coconut Macaroons

Martha Stewart Almond-Coconut Macaroons are crisp, chewy coconut cookies with shredded coconut, chopped almonds and one egg white that come together in 35 minutes. Try these easy Passover desserts for spring potlucks or holiday cookie trays, since they are flourless and use just six ingredients.

Chop the almonds fairly small so they spread evenly through the dough. Big chunks make the mounds crumble apart when you lift them off the sheet.

Martha keeps the dough unsweetened-coconut dry and binds it with only a little sugar and one egg white. That gives you crisp edges and a chewy center without any condensed milk or flour.

Martha Stewart Almond-Coconut Macaroons

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Course: DessertCuisine: American, JewishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

120

kcal

Golden, crackly edges give way to a soft, chewy coconut center, with crunchy almond pieces in every bite. You stir the dough in one bowl, scoop it into small mounds and bake.

Ingredients

• 1/3 cup sugar
  

• 1 large egg white
  

• 1 cup unsweetened shredded coconut
  

• 1/4 cup whole almonds, chopped
  

• 1/2 teaspoon pure vanilla extract
  

• Pinch of coarse salt
  

Directions

• Prep the pan: Preheat the oven to 350°F and line a baking sheet with a nonstick baking mat or parchment. Then you can scoop the dough straight onto it.
• Whisk the base: Whisk 1/3 cup sugar and 1 large egg white together in a large bowl. Keep going until the sugar looks wet and slightly loosened.
• Stir in the rest: Stir in 1 cup unsweetened shredded coconut, 1/4 cup chopped whole almonds, 1/2 teaspoon pure vanilla extract and a pinch of coarse salt. The dough will look sticky and thick, which is what you want.
• Shape the mounds: Form the dough into eight 2-tablespoon mounds. Drop each one onto the sheet, 2 inches apart, so the edges can brown.
• Bake the macaroons: Bake until the bottoms and edges are golden brown, about 15 minutes. Then pull the sheet out and let the cookies sit for 5 minutes.
• Cool and serve: Move the macaroons to wire racks after their 5-minute rest. Let them cool completely so the centers set up chewy.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long do almond-coconut macaroons keep?

Covered, they keep for up to 1 week at room temperature. An airtight container works best, since the edges stay crisp longer that way.

Can I use sweetened coconut instead of unsweetened?

You can, but the cookies will turn out much sweeter and a little softer. If you do, cut the sugar to about 3 tablespoons so they don't taste cloying.

Can I swap the almonds for another nut?

Chopped pecans, pistachios or hazelnuts all work in the same amount. Toast them lightly first if you want a deeper flavor.

Why do my macaroons spread flat or fall apart?

Mounds that are too loose spread, and mounds that are too small crumble. Pack each 2-tablespoon scoop firmly in your hands before dropping it on the sheet.

Can I make the dough ahead of time?

Stir the dough up to a day ahead and keep it covered in the fridge. Scoop and bake it cold, adding a minute or two if the centers look pale.