Coconut Macaroons with Chocolate Chips and Almonds

Ingredients

• 2 large egg whites
• 3 tbsp sugar
• 2 tsp table salt
• 2 tsp vanilla extract
• 4 tsp almond extract
• 2.333 cups sweetened shredded coconut (The source also specifies 198 g.)
• 2 cup slivered almonds (Toasted.)
• 0.333 cup milk chocolate chips (The source also specifies 57 g.)
• vegetable oil spray (For lightly spraying the parchment-lined baking sheet.)

Steps

1. 1

   Adjust the oven rack to the middle position and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper and lightly spray the parchment with vegetable oil spray.

2. 2

   Whisk the egg whites, sugar, salt, vanilla extract, and almond extract in a large bowl until foamy, about 30 seconds.

3. 3

   Using a rubber spatula, fold in the shredded coconut, toasted slivered almonds, and milk chocolate chips until evenly combined.

4. 4

   Cover the bowl and refrigerate the coconut mixture for 30 minutes.

5. 5

   Using a #40 cookie scoop or a 1-tablespoon measure, scoop 12 heaping-tablespoon portions of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart. Use a soupspoon to help scrape the mixture from the tablespoon if necessary.

6. 6

   Evenly distribute any extra coconut mixture among the portions, using wet fingertips to press it into the existing mounds.

7. 7

   Bake until the macaroons are deep golden brown, 25 to 30 minutes, rotating the baking sheet halfway through baking.

8. 8

   Let the macaroons cool on the baking sheet for 5 minutes.

9. 9

   Using a thin spatula, transfer the macaroons to a wire rack and let them cool completely, at least 20 minutes. Serve.

Notes

The recipe can easily be doubled; use two baking sheets and bake the cookies one sheet at a time. The author prefers a cookie scoop for more rounded cookies. Total time includes refrigeration and cooling.

Nutrition per serving

• dessert
• cookies
• baked
• gluten-free
• Passover
• vegetarian
• coconut
• chocolate