Coconut-Almond Macaroons
Submitted by plc28
Chewy coconut almond macaroons made with homemade almond paste, ground coconut, and egg whites. Naturally gluten-free, crisp on the outside, soft in the middle. Makes 3 to 4 dozen.
YIELD
3 dozenPREP
10 minCOOK
20 minREADY
30 minThese macaroons start from scratch with homemade almond paste, and that makes all the difference. Blanched almonds get processed with powdered sugar and egg whites until they form a stiff, fragrant dough that you can make up to a week ahead.
The paste gets combined with ground sweetened coconut, more sugar, vanilla, and egg whites in the food processor. The result is a chewy, dense cookie with a lightly browned crust and a soft, almondy center.
Bake them on brown paper and set the paper on a damp towel when they come out. The steam loosens the bottoms so they peel off cleanly. Store in an airtight container to keep them chewy.
Chef Tips
- Process the coconut with the granulated sugar for a full 2 minutes to get it finely ground
- If the almond paste won’t come together in the processor, knead it by hand on a surface dusted with confectioners’ sugar
- The brown paper and damp towel trick is essential; parchment works too but the towel step prevents sticking
Ingredients
Directions
PREPARE ALMOND PASTE: Process almonds in food processer until finely chopped, almost almond butter.
Add confectioners’ sugar and process until smooth.
Add egg whites.
Mixture should become very stiff and form a ball in the machine.
If you cannot get it to become evenly moistened, take the mixture out and knead it on a board “floured” with confectioners’ sugar.
Divide the well -blended paste into three equal batches.
(Can wrap well at this point to refrigerate, up to a week.
) MAKE MACAROONS: Make this recipe in a food processor in three batches.
For each batch use ½ Cup each granulated and confectioner’s sugar, ⅓ of the coconut and almond paste, ⅛ teaspoon salt, 1 teaspoon vanilla and 2 egg whites.
In processor bowl, combine granulated sugar and coconut.
Process about 2 minutes or until the coconut is finely ground.
Add the confectioners’ sugar and the almond paste.
Process until the mixture resembles cornmeal.
With the machine running, add the salt, vanilla and egg whites.
Process until the mixture is evenly moistened.
Drop mixture by teaspoonsful onto a cookie sheet covered with brown paper.
Bake at 325℉ (160℃).
for 15 to 20 minutes, or until the macaroons are lightly browned.
Remove from oven and place brown paper on a damp towel.
When cookies are slightly cooled, use a spatula to remove them; place them in an air-tight container so they will remain chewy.
Makes 3 to 4 dozen small cookies or 18 large ones.
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