Coconut Almond Sourdough Macaroon Cookies
These soft, chewy, crisp, and crunchy coconut macaroons include sourdough discard for a well-rounded flavor. Chopped almonds (or whatever nuts you like) add an extra layer of taste and texture as well.
Ingredients
- 90 grams (3 large) egg whites
- 60 grams (¼ cup) sourdough starter discard/unfed, 100% hydration
- 148 grams (¾ cup) granulated sugar
- 1 tsp almond or vanilla extract
- Pinch of salt
- 350 grams (3 cups) shredded unsweetened coconut
- 75 grams (½ cup) chopped almonds, optional
Instructions
- Preheat oven to 350°. Line two large baking sheets with parchment paper. Place egg whites in a medium bowl and whisk just until lightly frothy. Add sourdough discard, sugar, almond or vanilla extract, and a pinch of salt. Whisk until fully combined.
- Add shredded coconut and almonds, if using, and mix with a rubber spatula until incorporated.
- Scoop rounded tablespoons of the mixture and place on prepared baking sheets about 1-inch apart. Bake until browning around the edges and golden on top, about 10-14 minutes.
- Transfer to a wire rack to cool completely. Store leftovers in a sealed container.
Notes
Almonds could be omitted or swapped for pistachios or whatever nuts you like. Chocolate chips could also be added or macaroons could be dipped or drizzled with melted chocolate.