Coconut-Almond Macaroons

When I was little, my dad would bring home huge golden macaroons for special occasions. I created this crisp-chewy cookie to live up to that standard. Roasted salted almonds, one of my go-to shortcut ingredients, surprise with their rich crunch. To cut back on the refined sugar while adding earthy sweetness, I use some maple syrup and toast the unsweetened coconut. As much as I loved the golf-ball-sized macaroons of my childhood, I prefer these small bars. They’re the ideal two-bite treat.

makes about 2½ dozen

gluten-free, dairy-free

• 2 large egg whites, at room temperature
• ¼ cup (52 g) sugar
• ¼ cup (82 g) pure maple syrup
• ¼ teaspoon pure almond extract
• ¾ cup (85 g) roasted salted almonds, chopped
• 1⅔ cups (167 g) unsweetened finely shredded coconut, toasted

1. Position a rack in the center of the oven and preheat to 325°F. Line two half sheet pans with parchment paper.

2. Whisk the egg whites and sugar in a large bowl until the sugar dissolves and the egg whites are foaming. Whisk in the maple syrup and almond extract until smooth. Add the almonds and coconut and fold until well mixed.

3. Using a 1½-tablespoon (1¾-inch) cookie scoop or a tablespoon measure, drop the mixture by tablespoons onto one of the prepared pans, spacing them 2 inches apart. Dampen your hands and shape the mounds into 2-by-¾-inch bars.

4. Bake until the macaroons are golden brown, 13 to 15 minutes. While the first batch bakes, shape the second pan of macaroon mounds, then bake after the first pan comes out.

5. Cool completely on the pan on a wire rack.

MAKE AHEAD

The macaroons are best the day they’re made but will keep at room temperature for up to 1 week or in the freezer for up to 1 month.

Chocolate Coconut-Almond Bars

Melt 4 ounces (113 g) chopped bittersweet chocolate. Dip the bottoms of the cooled cookies in the chocolate, wipe off any excess, and set on a wax paper–lined pan. Refrigerate until set.