Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Almond-Coconut Macaroons 3.5 (114) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 8, 2019 Rate Print Share Prep Time: 10 mins Total Time: 35 mins Yield: 8 These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers. Ingredients ⅓ cup sugar 1 large egg white 1 cup unsweetened shredded coconut ¼ cup whole almonds, chopped ½ teaspoon pure vanilla extract Pinch of coarse salt Directions Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Cook's Notes Macaroons will keep, covered, for up to 1 week. Originally appeared: Martha Stewart Living, April 2009 Rate It Print