From time to time, I love offering a sweet treat to the boys. It’s especially fun to share foods that remind me of my childhood. Coconut and almond macaroons are a health(ier) and delicious treat that send me right back to my days in Vicksburg, Mississippi. My parents love macaroons – really, anything with fresh coconut and dark chocolate so when I make these, I always think of Mom and Dad. Its heartwarming to pass this recipe and the tradition to the next generation.
Coconut and Almond Macaroons
12 ounces unsweetened shredded coconut
1/4 cup almond meal
One 14-ounce can of coconut cream
1 teaspoon pure vanilla
2 large egg whites
1/4 teaspoon pink Himalayan sea salt
2 teaspoons of organic ground cinnamon
4 ounces raw chocolate chips
Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the coconut cream and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Sprinkle chocolate chips and cinnamon on each mound. Bake for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely. The macaroons can be refrigerated for up to 2 weeks.
