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Coconut-Almond Macaroons

Coconut-Almond Macaroons

by 25 people

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Yield: 20 cookies

  • 3 egg whites
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 2 1/2 cups shredded sweetened coconut
  • 1 cup whole roasted almonds, chopped
  1. Whisk together egg whites and salt. Gradually sprinkle in sugar, whisking, until thick and fluffy, 2 minutes; fold in coconut and nuts. Drop rounded tablespoons onto parchment-lined baking sheet. Bake at 350 degrees until golden, 18 to 20 minutes.