Coconut Cashew Macaroons

Coconut Cashew Macaroons

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Satisfy your sweet tooth with these coconut treats. Swap out cashews for almonds or walnuts for a different spin. To keep these kosher for Passover, omit the extracts. Instead scrape vanilla seeds straight from a fresh vanilla pod and beat them in along with the sugar.

  • 1/2 Cup Roasted Salted Cashews
  • 14 Ounces Sweetened Flake Coconut
  • 3 Tablespoons Sweetened Condensed Milk
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 4 Large Egg Whites (Room Temperature)
  • 10 Tablespoons Sugar
  1. Preheat oven to 325 degrees.
  2. Line baking sheet with parchment paper. Set aside.
  3. In food processor pulse cashews until very finely chopped.
  4. In medium-size bowl combine coconut, cashews, sweetened condensed milk, vanilla, and almond extract. In another bowl, with hand mixer or stand mixer, whisk egg whites on medium until soft peaks form. Gradually beat in sugar until medium peaks form.
  5. Gently fold egg whites into coconut mixture. With scoop or tablespoon measure, scoop mixture onto lined baking sheet, spacing 1 inch apart.
  6. Place in oven 20 to 25 minutes until golden brown. Remove from oven and leaving macaroons on parchment, pull sheet onto wire rack to cool completely.
  7. Makes About 40 Cookies
  8. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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