Traditional Almond Macaroons
Make chewy, nutty almond macaroons that focus on classic flavor. This recipe provides a refined, less sweet cookie perfect for traditional baking.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup almond flour
- 1 cup sweetened flaked coconut
- 1 large egg white
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, sweetened flaked coconut, granulated sugar, and salt. Mix these dry ingredients well.
- In a separate small bowl, lightly whisk the egg white and vanilla extract until just combined. Do not whip to stiff peaks.
- Pour the egg white mixture into the dry ingredients. Fold everything together using a spatula until a uniform, sticky dough forms.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about one inch apart. You can shape them slightly with your fingers if desired.
- Bake for 15 to 18 minutes, or until the edges are lightly golden brown and the centers are set.
- Remove the baking sheet from the oven and let the almond cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a slightly richer flavor, toast the coconut lightly before mixing it into the batter.
- If you prefer a sweeter cookie, increase the sugar to 1/3 cup.
- Store leftover almond macaroons in an airtight container at room temperature for up to four days.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8
- Sodium: 25
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 3
- Cholesterol: 0