Almond Coconut Macaroons
By: Tracy Koslicki
Published: Monday, April 27, 2015 - 10:30am

Ingredients




•	1 cup unsweetened shredded coconut
•	1/4 cup slivered almonds
•	1/4 cup granulated sugar
•	1 large egg white
•	1/2 teaspoon vanilla extract
•	pinch of salt

Preparation

1 Heat the oven to 350°. In a medium bowl, whisk together the egg white and vanilla extract. Add the remaining ingredients and mix well to combine. Measure one tablespoon of the “batter” at a time and place about 2 inches apart on a parchment lined cookie sheet. Bake macaroons until golden-brown on bottoms and edges, about 15-20 minutes. Transfer to a wire rack to cool. 2 To add the chocolate drizzle, melt 2-4 oz of bakers chocolate and drizzle with a spoon.

About

A quick, easy, flaky and delicious Almond Coconut Macaroon