Almond Coconut Macaroons

Ingredients

• 1 cup unsweetened shredded coconut

• 1/4 cup slivered almonds

• 1/4 cup granulated sugar

• 1 large egg white

• 1/2 teaspoon vanilla extract

• pinch of salt

Preparation

Heat the oven to 350°. In a medium bowl, whisk together the egg white and vanilla extract. Add the remaining ingredients and mix well to combine. Measure one tablespoon of the “batter” at a time and place about 2 inches apart on a parchment lined cookie sheet. Bake macaroons until golden-brown on bottoms and edges, about 15-20 minutes. Transfer to a wire rack to cool.

To add the chocolate drizzle, melt 2-4 oz of bakers chocolate and drizzle with a spoon.