For some, macaroons are best made with coconut.  While others prefer almond macaroons.  I say ‘why not have both and marry them with dark chocolate?!’  I created this recipe using toasted almonds.  Toasting the almonds really enhances their flavor, there is no need for almond extract.  This recipe is also incredibly easy.  Just mix everything and fold in the egg whites and you’re ready to bake.  They are great without the chocolate but, incredible with it 🙂

Toasted almonds make all the difference in these macaroons.

After roughly grinding almonds, mix together with coconut, condensed milk, vanilla & salt.

Now, just fold in whipped egg white….

Use an ice cream scoop for even mounds…If desired, lightly flatten tops and bake.

The Ultimate Macaroon
Makes 1 dozen

3 cups sweetened shredded coconut
1/2 cup sliced almonds, toasted*
2/3 cups sweetened condensed milk(not evaporated milk)
1 egg white
1 tablespoon sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
4 ounces dark chocolate, melted

*Preheat oven to 375 degrees.  Place sliced almonds in a shallow oven proof dish and “toast” for 10-12 minutes, stirring every 2-3 minutes, until golden.

Preheat oven to 325 degrees.  Use a food processor to roughly grind the toasted almonds.  In a large bowl, combine coconut, ground almonds, condensed milk, vanilla extract, and salt and stir to completely blend.  In a bowl, beat egg white on high speed until soft peaks form.  Add sugar and continue beating until stiff but not dry.  Fold egg white into coconut mixture.  Line a baking sheet with parchment and use a ice cream scoop (1 1/2 inch diameter) to drop mounds of macaroon mixture onto the lined baking sheet.  Leave mounded or use the back of the scoop to lightly flatten.  Bake for 20-25 minutes.  Allow to cool for 5 minutes before transferring to a wire rack.  Once completely cooled, use a spoon to coat the bottoms and sides of the macaroons with melted chocolate.  Place macaroons chocolate side down on a parchment lined plate and refrigerate for 30 minutes to harden.