Moist Coconut Almond Macaroons Recipe | Super Easy | Gluten-

• porzioni: 8 servings
• tempo di preparazione: 15 minutes
• tempo totale: 30 minutes

Ingredienti

• 1/4 cup melted coconut oil

• 1/2 cup sugar

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon almond extract

• 1 egg

• 1 cup + 2 tablespoons almond flour

• 1/2 cup thinly sliced almonds

• 1 1/2 cups sweetened shredded coconut (packed)

Istruzioni

Combine: To a medium bowl add 1/4 cup melted coconut oil, 1/2 cup sugar, 1 teaspoon pure vanilla extract, and 1/4 teaspoon almond extract. Mix with an electric mixer until combined. Add 1 egg and mix again until well combined and creamy.

Add Almond Flour: To the creamed mixture add 1 cup + 2 tablespoons almond flour and mix again until fully combined into a creamy paste.

Stir together: To the almond flour mixture, add 1/2 cup thinly sliced almonds and 1 1/2 cups sweetened shredded coconut and stir until combined.

Bake: Using a 2" cookie scoop, scoop out dough onto a cookie sheet lined with parchment paper. While the cookies won't expand in the oven, it's best to give them a couple inches of space between cookies. Bake in the preheated oven at 350F (176C) for about 15 minutes. As oven temperatures can vary its best to check on the almond coconut macaroons a couple of minutes in advance to make sure they don’t overbake.When ready, the macaroons will look slightly golden brown at the top and brown at the bottom of the cookie. The rest of the cookie will still be pale around the sides.

Cool to set: Remove from the oven and let them cool on the pan for about a half hour at room temperature to set. Then they are ready to eat! Enjoy!

Note

176 •C=350F