Skip to Content
Madison Area Gluten Intolerance Chapter

Cherry Almond Macaroons

1/2 cup egg whites, from about 4-5 large eggs
1 pinch sea salt
2 tbsp honey
1 cup almond flour or ground almonds
1 cup unsweetened shredded coconut
1 tsp almond extract
1/2 cup dried tart cherries, chopped coarsely
2 ounces melted bittersweet chocolate, for drizzling (optional)

Preheat the oven to 350° F. Beat egg whites in an electric mixer with the sea salt until they form stiff peaks. Add honey and beat again until stiff. Fold in the almond flour, coconut, almond extract and cherries. Line a baking sheet with parchment paper. Using a tablespoon, scoop the batter into the prepared baking sheet. Bake 10 to 12 minutes, until the cookies are golden brown. Allow macaroons to cool completely before drizzling with melted chocolate or serving. Makes 2 dozen cookies.