Chocolate Almond Macaroon Recipe
If you like coconut - and better yet, chocolate-dipped coconut - these are the cookies for you! The leftover egg yolks can be stored in the fridge, covered, for a couple days. Add them to whole eggs to make omelettes or scrambled eggs or use the yolks to make Hollandaise Sauce for a special holiday breakfast or brunch.
Chocolate Almond Macaroon Logs
(Makes about 30 cookies)
- 3 cups (750 mL) flaked or shredded coconut
- 1/2 cup (125 mL) granulated sugar
- 6 tbsp (90 mL) all-purpose flour
- 4 egg whites
- 1 tsp (5 mL) vanilla or coconut extract
- 1/2 cup (125 mL) finely chopped almonds
- 4 or 5 squares (each 1 oz/28 g) semi-sweet chocolate, melted
Combine coconut, sugar and flour in a large bowl. Add egg whites and vanilla. Mix well, Stir in almonds. Shape tablespoonfuls (about 15 mL) of mixture into logs on a cookie sheet lined with baking (parchment) paper. (The cookie mixture is sticky so to form into logs, use two knives to help the shape mixture once you've spooned it onto the cookie sheet. See the picture below.)
Bake in a preheated 350F (180C) oven until slightly golden around the edges, about 10 to 13 minutes. Let cookies cool completely on cookie sheet, then remove from pan. Dip one end of each cookie in melted chocolate. Place back on cookie sheet lined with baking paper until set.
- The egg whites are not beaten until stiff in this recipe as they often are in macaroon recipes.
- Omit chocolate if you wish, or dip one end of each cookie in white chocolate and the other end in semi-sweet.
- These cookies freeze well (undipped).
Recipe Source: Adapted from Robin Hood Home Baking by Robin Hood Multifoods Inc., Robert Rose Inc., 2004