Coconut Macaroon Filled Peaches
Indulge in a delightful summer treat with these delectable Coconut Macaroon Stuffed Peaches. Fresh peaches are filled with a sweet and chewy mixture of shredded coconut, almond meal, and aromatic extracts, creating a symphony of flavors and textures in every bite. Baked to golden perfection, these stuffed peaches make a scrumptious dessert that pairs perfectly with a scoop of toasted almond ice cream or a dollop of classic vanilla. Experience the taste of summer with this easy and elegant recipe!
— Constant Cookbook
Ingredients
- 4 peaches
- 1 1/2 cups shredded coconut
- 1/4 cup almond meal (or 1/4 cup more coconut)*
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees.
- Slice peaches in half and remove the pits.
- Mix together the coconut, almond meal, egg whites, salt, vanilla and almond extracts. Add more coconut if the mixture seems to wet (you want the mixture to easily come together into a ball but not be too wet).
- Use a tablespoon or small scoop to top each of the peaches with the macaroon filling.
- Bake for 20 minutes, until the coconut is golden brown and the peaches are soft.
- Serve with toasted almond ice cream or classic vanilla!
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