Hazelnut & Coconut Macaroons



2 1/2 cups unsweetened shredded coconut
1/2 cup hazelnuts, chopped
1 can sweetened condensed milk
2 tsp vanilla extract (I like lots of vanilla!)
2 cups unsalted soda crackers, finely crushed
3 egg whites
Melted Chocolate (Baking quality) for drizzling on top of the macaroons (optional).

Lightly roast the coconut and hazelnuts on a baking tray or in a pan. Let them cool before working on the recipe. Preheat oven to 350F.

Combine all the wet ingredients (not the eggs) and the dry ingredients in another bowl. Beat the egg whites until stiff peaks form and set them aside.

Combine the wet and the dry ingredients. Then fold in the egg whites. Mix well.

Drop rounded tablespoonfuls on a lightly greased baking sheet (I used 2 sheets) and bake them for 10-15 minutes, or until the edges of the macaroons are lightly browned and crisped up. Cool them completely before drizzling some melted chocolate on top.

A little warning – they will disappear ‘super fast!’

This recipe was adapted from the PC What’s for Dinner recipe – Filberts and Coconut Macaroons


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