Sweet and chewy with a salty crunch, these coconut almond macaroons with chocolate drizzle are the best cookies for holidays, Christmas and snacking. The recipe is super easy, and you'll love the flavor.
Spread the almonds on a baking sheet and cook them for 5 to 6 minutes, or just until lightly browned. Sprinkle with 1/4 teaspoon of the salt and cool on a wire rack to room temperature.
In a large bowl, combine the almonds, coconut, sugar, flour and the remaining salt. Stir to incorporate the flour throughout the coconut.
In a small bowl, combine the egg whites and almond extract; stir until well combined. Drizzle this mixture over the coconut mixture and stir until combined.
Line the baking sheet with a silicone mat or parchment paper. Mound the coconut mixture in rounded tablespoonfuls on the pan.
Bake for 20 minutes, or until the edges are golden brown. Cool for one minute and transfer cookies to a wire rack to cool.
Melt the chocolate chips in a saucepan over low heat. Cool slightly and scoop into a small zip-lock baggie. Cut a small piece of the corner off the bag, and drizzle the chocolate in fine lines across the macaroons. Top with sprinkles if you wish. Makes about 6 dozen cookies.
Notes
Store cookies in a tightly sealed container at room temperature for up to 5 days.