Almond butter macaroons -- gluten-free sugar bombs. Best dipped in melted chocolate after they cool. (Yes, sweetened coconut is the best choice here.)
They freeze really well.
Yield: ~50 cookies
| Ingredients | Step |
|---|---|
| Preheat the oven to 300 degrees on convection (or 325 in a normal oven -- but convection keeps lets these cookies stay taller and rounder). Line 4 large baking sheets with silicon mats. | |
| 14 oz. package of sweetened shredded coconut 35 g. (⅓ c.) almond flour |
Pulse together in a food processor until combined. |
| 128 g. (½ c.) almond butter | Pulse together until almond is evenly distributed and coconut is finely chopped. (If the almond butter is dry, it will want to stick to itself more than the coconut; keep an eye out for clumps.) |
| 4 large egg whites 100 g. (½ c.) sugar 1 t. vanilla |
Beat together until soft peaks form, likely over many minutes. It should look like thinner marshmallow fluff and softly hold its shape when you move it around. |
| Stir together the egg white mixture and the coconut mixture. | |
| Scoop onto baking sheets by tablespoonfuls, leaving space between them. They spread and grow slightly, but not too much. Without crowding, 3 rows of three and 3 rows of two will fit on my sheets. | |
| Bake until lightly golden brown around the edges, around 20 minutes. | |
| Cool 8 minutes on baking sheet, then remove to a wire rack. You may need to slide the cookies sideways to not lose their middles. | |
| 4 oz. chocolate chips (optional) sea salt (optional) |
After the cookies are cool: Melt the chocolate, then drizzle on and/or dip the bottoms of cookies. Sprinkle sea salt on top. |
Source: Sally McKenney