These macaroons are neither a traditional version made with almond paste nor a straight-ahead coconut version; rather, a hybrid of the two, using sliced almonds and shredded coconut. They have the best characteristic of all macaroons, however—a chewy-crunchy outside that gives way to a soft inside. Bet you can’t just eat one.
This recipe is from The Clean Plates Cookbook ($9.97) by Jared Koch with Jill Silverman Hough.
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