Easy Almond Macaroon Cake

This easy almond macaroon cake is a delicious gluten-free dessert that is very easy to make and tastes great with almonds. Almond flour and shredded coconut together make a cake that is moist and tender, great for any event.

Ingredients:

• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 2 cups almond flour
• 1/2 cup shredded coconut unsweetened
• 1/4 cup sliced almonds optional, for topping

Instructions:

Start by heating the oven to 350F 175C

Prepare an 8-inch round cake pan by greasing it and lining it with parchment paper

Mix the egg yolks, sugar, almond extract, and salt in a large bowl until the mixture is pale and smooth

Add the almond flour and shredded coconut and mix them in well

Beat the egg whites in a different, clean bowl until they form stiff peaks

Mix the egg whites into the almond mixture slowly until there are no more white streaks

Spread the batter out evenly in the cake pan that has been prepared

You can add sliced almonds to the batter if you want to

After the oven is hot, bake the cake for 25 to 30 minutes, or until it's golden brown and a toothpick stuck in the middle comes out clean

Let the cake cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it

Serve and have fun!