Amaretti Coconut Macaroons

Ingredients

In this adaptation, the traditional Italian amaretti cookies are transformed into coconut macaroons to incorporate the flavors of the United States Virgin Islands. The addition of coconut enhances the tropical essence of the dish, giving it a unique twist. The texture of the macaroons is softer and moister compared to the original amaretti cookies, providing a delightful contrast to the crispy exterior. We alse have the original recipe for Amaretti (Emilia-Romagna), so you can check it out.

• 2 cups (200g) almond flour 2 cups (200g) almond flour
• 1 1/2 cups (180g) powdered sugar 1 1/2 cups (180g) powdered sugar
• 3/4 cup (75g) desiccated coconut 3/4 cup (75g) desiccated coconut
• 4 large egg whites 4 large egg whites
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• Optional: 1/4 cup (25g) sliced almonds, for garnish Optional: 1/4 cup (25g) sliced almonds, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 9g, 2g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, combine the almond flour, powdered sugar, desiccated coconut, and salt.
3. 3.
   In a separate bowl, whisk the egg whites until frothy. Add the almond extract and vanilla extract, and continue whisking until soft peaks form.
4. 4.
   Gradually add the granulated sugar to the egg whites, whisking continuously until stiff peaks form.
5. 5.
   Gently fold the egg white mixture into the dry ingredients until well combined.
6. 6.
   Using a spoon or a cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
7. 7.
   If desired, gently press a few sliced almonds onto the top of each macaroon for garnish.
8. 8.
   Bake for 15-18 minutes, or until the macaroons are golden brown on the outside and slightly soft on the inside.
9. 9.
   Remove from the oven and let the macaroons cool completely on the baking sheet before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for the best texture in the macaroons.
• Desiccated coconut — If you prefer a stronger coconut flavor, you can use toasted desiccated coconut.
• Egg whites — Ensure that the egg whites are at room temperature for better volume when whisking.

Tips & Tricks

• For an extra tropical touch, drizzle melted dark chocolate over the cooled macaroons.
• Store the macaroons in an airtight container at room temperature for up to 5 days.
• These macaroons can be frozen for up to 2 months. Thaw them at room temperature before serving.
• If you prefer a stronger almond flavor, you can add a few drops of almond extract to the macaroon mixture.
• Experiment with different toppings such as shredded coconut or crushed pineapple for a fun twist.

Serving advice

Serve these Amaretti Coconut Macaroons as a delightful dessert after a Caribbean-inspired meal. They pair perfectly with a cup of coffee or a tropical fruit-infused iced tea.

Presentation advice

Arrange the macaroons on a platter or a decorative plate, garnished with a sprinkle of powdered sugar and a few toasted coconut flakes. Serve them alongside fresh tropical fruits for an eye-catching presentation.