I’m a huge fan of coconut macaroons and have a few versions on my site. This cookie tastes like a combination of a macaroon and an almond flour cookie rolled into one. What I also love about this cookie is that holds together well and is a bit denser than coconut macaroons, so it has a tender but solid bite to it.
They are easy to pull together and make a great snack. You can also make them a bit more decadent by dipping them in chocolate, or drizzling melted chocolate across the top.
You’ll get about 16 cookies, and you can easily double the recipe to get a greater yield. These freeze well also, so more incentive to make a big batch and then grab them when needed.
To make them low carb, use low-carb maple syrup.
Almond Macaroon Cookies
- 2 large egg whites 4 tablespoons of egg whites
- 1/4 cup honey or maple syrup
- 1/2 cup blanched almond flour
- 1 cup shredded unsweetened coconut
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- optional drizzle of melted chocolate
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare a baking sheet with a non-stick mat or parchment paper.
- Whisk the egg whites and maple syrup together so they become a bit foamy and light with air bubbles (about 1 minute at a high speed, using an electric or standing mixer, or by hand).
- Add the almond flour, shredded coconut, salt, and vanilla extract to the mixture and blend well with a spoon.
- Scoop one tablespoon of batte and place on the baking sheet. The batter will be wet but hold together. Repeat for the remaining batter.
- Bake for 20 minutes or until the edges of the cookies begin to brown.
- Cool and optionally, drizzle melted chocolate across the cookies. You can also dip the bottom of each cookie in melted chocolate.
- Store them sealed at room temperature for a few days, refrigerate for a few weeks or freeze for a few months.