Coconut-almond Macaroons

Serving 24 people

23 min


  • coconut oil 1 tsp. coconut oil
  • dark chocolate chips ¼ cup dark chocolate chips
  • egg whites 3 egg whites, at room-temperature
  • salt ¼ tsp. salt
  • slivered almonds 1 cup slivered almonds, roasted
  • sugar ¼ cup sugar
  • sweetened shredded coconut 2½ cups shredded coconut, sweetened
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How to make it

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.In a large bowl, whisk together egg whites and salt. Gradually sprinkle in sugar, whisking until thick and fluffy, about 2 minutes. Fold in the shredded coconut and slivered almonds.Drop rounded tablespoons onto your prepared baking sheet. The batter is a little loose, that's okay.
  2. Bake until the tops of the macaroons are golden brown and the coconut crisps, about 18 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack.
  3. Drizzle the completely cooled macaroons with chocolate.
  4. Add dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30 second increments until chocolate is fully melted and smooth.