Mary'S Marvelous Macaroons
Delicious coconut macaroons with toasted almonds and a hint of almond extract, perfect for sweet tooths and parties, offering a chewy, golden-brown treat everyone will love.
Ingredients
Instructions
- Combine coconut, sugar, flour, and salt in a mixing bowl.
- Stir in egg whites and almond extract.
- Stir in almonds.
- Mix well. Drop from teaspoon onto lightly greased baking sheets.
- Garnish with candied cherry halves (if desired).
- Bake at 325°F for 20 to 25 minutes or until edges of the cookies are golden brown.
- Remove from baking sheets immediately.
Tips & Substitutions
For a chewier macaroon, avoid overbaking and keep an eye on them near the end of the baking time. If you don’t have almond extract, vanilla extract can be a suitable substitute. Consider using unsweetened coconut for a less sweet cookie, and feel free to add in chocolate chips for extra flavor. This recipe can also be adapted for nut allergies by omitting the almonds.
Serving Suggestions
These macaroons are delightful on their own, but they can also be served alongside a warm cup of tea or coffee. For a festive touch, garnish with candied cherry halves as suggested, or dip in chocolate for an indulgent treat. They pair beautifully with German Sugar Cookies for a diverse dessert platter.
Storage & Reheating
Store any leftover macaroons in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. When ready to enjoy, thaw at room temperature or reheat briefly in the oven at 300°F to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Marvelous Macaroons contains roughly 3 calories, with 0g protein, 0g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these macaroons gluten-free?
Yes, you can easily make these macaroons gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure that your coconut is also labeled gluten-free to avoid any cross-contamination.
Can I replace egg whites with a vegan option?
Absolutely! You can use aquafaba, the liquid from canned chickpeas, as a substitute. Three tablespoons of aquafaba is equivalent to one egg white. Just whip it until frothy before adding it to the mixture.
How can I prevent my macaroons from spreading while baking?
To prevent spreading, ensure your mixture is well combined and not too wet. Use a light hand when mixing, and chill the dough for about 30 minutes before baking to help maintain their shape in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).