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Coconut-Almond Macaroons




Source of Recipe


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Recipe Introduction


Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness.




List of Ingredients




4 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/2 cup flaked sweetened coconut
1/4 cup finely chopped almonds


Recipe



1. Preheat oven to 300° F.

2. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.

3. Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300 degrees for 40 minutes or until dry. Cool on pans on wire racks. Yield: 4-1/2 dozen cookies (serving size: 1 cookie).

Note: Store in an airtight container