#TreatYoSelf…Coconut Almond Macaroons
I love coconut, I really do. I used to get fresh coconut from Whole Foods because it was broken up into pieces already, which made life so much easier. The bummer about fresh coconut usually is that you have to figure out how to drain it (nail and hammer situation?), then throw it against the wall to break it up, and then run around getting all the pieces. I mean, I thiiiink this is the only way and eww, I don’t have energy for that. So I would buy it. But then I’d eat too much and would choke a little bit, so that made me realize I probably shouldn’t eat fresh coconut anymore. Sometimes I think my brain makes me a kid again but ONLY when I eat complex food and I forget the chewing/swallowing mechanisms… but that’s a whole different issue.
So I love yummy dried coconut chips. A few brands that are good here are Bare, Dang, and Coconut Beach. Bare has a Coffee flavored coconut chip I love, and Coconut Beach has dark chocolate covered coconut chips! But my favorite way to eat coconut is in a delicious coconut macaroon. I always get nerdy and want to try them in new places if they look like winners. The yummiest ones I’ve ever had are at the Jean Philippe Patisserie shops in Las Vegas, inside the Aria or Bellagio. Seriously the best…. I’m borderline drooling as I think of them. They have an OG macaroon, and a decadent chocolate macaroon that’s half dipped in white chocolate. Staaaaahp already… I want to go to Vegas JUST for that! The best 4 dollars you can spend.
Side note: I’ve met a LOT of people over the years who don’t like coconut. What, how, WHY?! Coconut is so yummy and good for you. I just don’t get it… coconut haters are like the chocolate haters to me. Strange birds. 🙂
Back to my macaroons, I recently had this urge to use almond paste, and I want to use it in my apple-ginger bread, but I had a macaroon craving so thought it would be perfect! And I was right, the almond makes them extra delicious. I love all things almond, but I make this recipe a lot without the almond. If you want a more basic macaroon, omit the almond extract and paste, and add 1/2 tsp vanilla extract.
You don’t haaaave to drizzle chocolate, but I don’t say no to chocolate, ever. It’s a small recipe because I don’t need a bunch of these in my house, but it’s so easy and perfect when you really just need to #TreatYoSelf 😉
Coconut Almond Macaroons
- 1 Egg White
- 2 Tbl Honey
- 1 1/4 Cup Unsweetened Shredded Coconut
- 1 Dash Salt
- 1 Tsp Almond Extract
- 1 Tbl Almond Paste grated
Chocolate Drizzle (optional)
- 1 Tsp Coconut Oil
- 2 Tbl Dark Chocolate Chips
Whisk together egg white and honey.
Whisk in almond extract, paste, and salt, and stir in coconut
Cover and chill for an hour minimum.
Preheat oven to 350 degrees and line a cookie sheet with a silpat or sprayed parchment paper.
Form heaping spoonfuls of coconut mixture into balls or triangles and place on tray.
Bake for 10-12 minutes or until golden brown on top.
Once the macaroons have cooled, melt coconut oil and chocolate and drizzle on top if that's your style!
*I like these best in the fridge because they stay solid, but they also freeze awesomely!