A delightful twist on the classic coconut macaroon, now with a hint of almond for added flavor.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the shredded coconut, granulated sugar, and rice flour.
Mix thoroughly to ensure even distribution of the dry ingredients.
Add the slivered almonds to the mixture and stir to combine.
Adding almonds gives a delightful crunch to the macaroons.
In a separate bowl, whisk the egg whites until frothy, then stir in the almond extract.
Whisking the egg whites helps to incorporate air, making the macaroons lighter.
Gently fold the egg white mixture into the dry ingredients until well combined.
Folding gently prevents deflating the egg whites, maintaining the mixture's lightness.
Using a teaspoon, drop small mounds of the mixture onto the prepared baking sheet, spacing them evenly.
Using a teaspoon ensures uniform sizes for even baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
Keep an eye on the macaroons during the last few minutes to avoid over-browning.
Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Allowing them to cool slightly on the baking sheet helps them firm up before transferring.
Serve the macaroons on a platter and enjoy them as a delightful treat.
Presenting them on a decorative platter adds to the visual appeal.
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