These cookies do not require any of the following:
- Butter
- A stand mixer
- Even a sliver of baking expertise
Yet they look fancy, taste great and only appear like you slaved in the kitchen.
I made these for the first time when I was 14 years old and fell in love with them. I really don’t even remember where the recipe came from, but I’d like to give a probable shout out to Cooking Light magazine. If you’re not familiar with coconut macaroons, they really aren’t a typical cookie. You have to really like coconut and the flavor of almond extract. They’re meaty and chewy in texture, and the almonds in this recipe give them a much needed sporadic crunch. If any of that sounds good to you (why wouldn’t it?), give them a shot.
Have a nice weekend!
Chocolate Drizzled Coconut-Almond Macaroons
2 2/3 cup sweetened shredded coconut
2/3 cup sugar
1/4 cup all-purpose flour
4 large egg whites
1 cup sliced almonds
1 tsp. vanilla extract
1 tsp. almond extract
8 oz. bittersweet or semi-sweet chocolate
1/4 cup sliced almonds pulverized for garnish (optional)
Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Combine all ingredients except for the chocolate in a bowl. Form balls from rounded tablespoonfuls and place 2 inches apart on prepared baking sheets. Bake 20-25 minutes, rotating half-way if you have uneven heat in your oven like I do, until edges of cookies are a light golden brown. Remove from pans while hot and allow to cool.
Meanwhile, melt chocolate in a double boiler. If you don’t have a double boiler, make your own by nestling a heat safe bowl (glass or metal work great) over a sauce pot simmering with water. Once the chocolate is melted and smooth, remove from heat and allow to cool just slightly. You can dip half of your macaroons in the chocolate, or to drizzle, fill a plastic sandwich bag with chocolate and snip off the tip of one of the bottom corners (be ready to drizzle immediately, as the chocolate will be-a-flowin’) and quickly zig zag over the baked and cooled macaroons. Finish by sprinkling with crushed almonds.
random anderson 
That absolutely sounds good to me! I’m a huge fan of almond — it gives in everything.
These look amazing! Do you think it would be okay to use unsweetened coconut?
I think it would be fine. If you’re concerned about it not being sweet enough, you could just add a little more sugar (a 2-3 tablespoons would probably suffice). The extracts add a lot of sweetness and flavor to the cookies, so you may be able to get away without compensating with extra sugar. Let me know what you try and how it works out. Thanks for reading!