This Almond Macaroon Cookie Recipe is a staple here at Rabbit Hill Inn. A delicious cookie that is also gluten and dairy free!
Four ingredients – four steps! That’s it!! These easy almond macaroon cookies are light, airy, soft, and very addictive. As a bonus, this is a fantastic gluten free, dairy free cookie recipe.
You should know, everyone goes crazy over these macaroons. So double batches are recommended. Luckily they freeze very well.
These almond cookies are extra delicious when drizzled or dipped in dark chocolate. You can also sprinkle shredded coconut on top just before baking.
Almond Macaroon Cookie recipe – recipe yields approx 40 cookies
Prep notes: (1) Have a pastry bag (or makeshift pastry bag) on hand to pipe out batter. (2) Line your baking sheets with parchment paper.
1 lb almond paste
10 oz of sugar
4 egg whites
Directions: Preheat oven to 325 degrees
- In a medium bowl, mix together almond paste, egg whites, and sugar.
- Line baking sheets with parchment. Pipe cookie batter onto parchment to your preferred size & shape, about 2 inches apart
- Sprinkle tops with thinly sliced almonds
- Bake until a light golden brown. Cookies will be soft to the touch. Allow cookies to cool.
BONUS: Check out our online recipe files for more terrific recipes from the Rabbit Hill Inn kitchen. Use the search box for specific interests.