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Almond Coconut Macaroons

Super easy and if you want more than 8 macaroons, just double batch and use two baking sheets trading their oven rack space half way through the baking time.


  • 1/3 cup sugar
  • 1 large egg white
  • 1 cup unsweetened shredded coconut
  • 1/4 cup whole almonds, chopped
  • 1/2 tsp. pure vanilla extract
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  • Pinch of salt


Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.

Form dough into eight 2 tablespoon mounds and drop each onto sheet, 2 inches apart. Bake until golden brown on bottoms and edges, about 15 minutes.

Let cool on sheets for 5 minutes.

By Deeli from Richland, WA

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