Name: Coconut Macaroons with Chocolate Chips and Almonds
Total time: 1 h 40 min
Ingredients: 2 large egg whites; 3 tablespoons sugar; 1⁄2 teaspoon table salt; 1⁄2 teaspoon vanilla extract; 1⁄4 teaspoon almond extract; 2 ⅓ cups (7 ounces/198 grams) sweetened shredded coconut; 1⁄2 cup slivered almonds , toasted; ⅓ cup (2 ounces/57 grams) milk chocolate chips

Why This Recipe Works

Because coconut macaroons are gluten-free and unleavened, they have been a long-standing staple in Jewish communities, especially during Passover. This version dresses up the classic coconut-based sweet treat with milk chocolate chips and slivered almonds. By using egg whites and sugar as the base of our macaroons, along with sweetened shredded coconut, we created crisp exteriors and pleasantly chewy interiors. Vanilla and almond extracts provided depth of flavor. We tossed the milk chocolate chips and toasted slivered almonds with the coconut mixture before forming the mixture into uniform mounds and baking them until they were golden brown.

Before You Begin

We prefer to use a cookie scoop here for more rounded cookies. This recipe can easily be doubled. To double it, scoop portions onto two baking sheets and bake the cookies one sheet at a time.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper and spray lightly with vegetable oil spray.

Whisk egg whites, sugar, salt, vanilla, and almond extract in large bowl until foamy, about 30 seconds. Using rubber spatula, fold in coconut, almonds, and chocolate chips. Cover and refrigerate for 30 minutes.

Using #40 cookie scoop or 1-tablespoon measure, scoop 12 heaping-tablespoon portions of coconut mixture onto prepared sheet, spacing them about 1 inch apart. (Use soupspoon to help scrape coconut mixture from tablespoon, if necessary.) Evenly distribute any extra coconut mixture among portions; use your wet fingertips to press into existing portions.

Bake until deep golden brown, 25 to 30 minutes, rotating sheet halfway through baking.

Let macaroons cool on sheet for 5 minutes. Using thin spatula, transfer macaroons to wire rack and let cool completely, at least 20 minutes. Serve.