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I serve these delicious bite sized goodies at almost every occasion and if you’ve been to a clinic event of mine in the past few years then you too know how good these really are! With the holiday season in full swing (and several patients asking me for the recipe this week) I thought I should share it with all of you! What I love the most about these macaroons is that they are small, not too sugary, and super easy to make with minimal ingredients. Enjoy!


7oz box almond paste

2/3 cup granulated sugar

1/4 cup egg whites

7oz shredded sweetened coconut

3/4 cup chocolate chips

Preheat oven to 350 degrees with rack in center. Line baking sheet with a silicone baking sheet (they tend to stick to aluminum or parchment paper).

Add almond paste and sugar to a mixing bowl. Beat until the texture of crumbs. With mixer on low, slowly add egg whites and beat until mixed. Beat on high for 3 minutes until a creamy paste is formed, scraping down the bowl 2-3 times.

Fold in coconut and chocolate chips.

Drop tablespoon size dollops of batter onto baking sheet, 2 inches apart.

Bake 17 minutes until lightly golden (oven times vary so watch them carefully!). Let cool completely then remove carefully.

Store in refrigerator for up to 5 days. Can also be frozen.


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