Almond Butter Coconut Macaroons
Ingredients
The macaroons
-
14
ounce
sweetened shredded coconut
-
⅓
cup
almond flour
-
½
cup
almond butter
-
4
large
egg whites
-
½
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
Optional topping
-
4
ounce
semi-sweet chocolate bar
-
to taste
flaky sea salt
Instructions
- Preheat the oven to 325°F (163°C) and prepare baking sheets.
- Pulse the coconut and almond flour in a food processor until finely chopped and combined.
- Add almond butter and pulse until moistened.
- In a separate bowl, beat egg whites, sugar, and vanilla until creamy and thick.
- Fold the coconut mixture into the egg white mixture until combined.
- Scoop the mixture onto the prepared baking sheets, spacing them apart.
- Bake for about 20 minutes until lightly golden around the edges.
- Cool on the baking sheets for 10 minutes, then transfer to a wire rack.
- Optional: Melt chocolate and drizzle over cooled cookies, then sprinkle with sea salt.
Nutrition Facts (estimated)
Servings
26 cookies
Calories
120
Total fat
8g
Total carbohydrates
10g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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