I found this recipe for coconut-almond macaroons last week in my Rachel Ray magazine and haven’t stopped thinking about them since. They’re simple, delicious, and semi-healthy. What!
Guess what, they only took a total of 5 minutes to whip up. Yay for instant gratification!
What does just about every recipe call for when baking? This is an easy one. Sugar, of course. Not only does sugar sweeten the deal, but it also provides structure, creates that moist texture we all crave, and aids in the development of a tender crumb. It’s the fundamental building block of baking; without it, your baked goods would be lifeless and dull.
Here at The Messy Baker, we’re fueled by sugar. You didn’t know this? Well, now you do. The little sugar elf in the basement keeps the fire burning, shoveling scoop after scoop of glistening sugar crystals into the fire day in and day out. Psht, I wish! It sure would save me several trips to Costco. I go through my fair share of sugar each year. I’m talking pounds!
Mayhem ensues when my sugar jar starts to get low. I start to get all jittery and my stress level spikes. What if I want to bake something and I don’t have sugar? The anxiety starts to gnaw on my nerves and panic starts to rise. Funny how something as simple as sugar can cause such a high level of stress. I quickly learned to keep a stock pile of sugar in the pantry at all times.
When I’m grocery shopping, I reach for the ubiquitous yellow bag of Domino Sugar. The Domino Sugar Company has been around for several years, creating a household name and the world’s largest sugar company. They pride themselves on selling the nation’s best sugar brands. Granulated sugar isn’t the only product Domino manufactures. They also produce agave syrup, organic sugar, raw sugar cane, brown sugar, and confectioner’s sugar–sugar as far as the eye can see!
There’s a Domino Sugar factory very close to my house in downtown Baltimore. If you’re lucky, you’ll get a whiff of sweet caramelized sugar as you head into the city; the smell is intoxicating.
Coconut and toasted almonds are a match made in heaven. The nuttiness of the coconut is enhanced by the roasted almonds. They’re slightly sweet, but not too sweet. I drizzled them with a small smattering of dark chocolate…because chocolate is always welcome.
The recipe only calls for a 1/4 cup of sugar, which is why I’m calling them semi-healthy… Healthy, say, compared to a slice of cake. If I can get away with it, I will.
- 3 egg whites, at room-temperature
- 1/4 tsp. salt
- 1/4 cup sugar
- 2 1/2 cups shredded coconut, sweetened
- 1 cup slivered almonds, roasted
- Dark Chocolate Drizzle
- 1/4 cup dark chocolate chips
- 1 tsp. coconut oil
- 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. 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.
- Drizzle the completely cooled macaroons with chocolate.
- Add dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30 second increments until chocolate is fully melted and smooth.