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  • Serves 4-6 easily.

This Recipe was made with

Windmill Windmill

Coconut Macaroon Coconut Macaroon


  • Roasted chicken 4 large bone in skin on chicken breast
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder Salad
  • 10 Archway coconut macaroons chopped
  • 6 Archway Windmill Almond cookies grated
  • ¼ cup chopped red onion
  • 1 1/2 cup chopped fresh mango
  • ½ cup toasted sliced almonds
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Juice and zest of 1 lime
  • 2 avocados chopped
  • 1 Chipotle pepper (come in can of adobe sauce do not remove sauce around pepper) grated
  • ½ cup chopped fresh cilantro
  • 1 cup mayonnaise


  • 1 head butter lettuce
  • 24 fresh cilantro leaves
  • ½ cup sliced toasted almonds
  • 12 Archway Coconut Macaroons


  1. Salt and pepper, and garlic powder 4 chicken breasts, place on baking sheet.
  2. Place in 400ºF preheated oven.
  3. Bake chicken breast till golden brown, about 15-22 minutes.
  4. Remove from oven and place on rack to cool.
  5. In large bowl add chopped Archway Coconut Macaroons, grated Archway Windmill cookies, chopped red onion, fresh chopped mango, tosted almonds, salt and pepper, juice and zest of lime, chopped avocados, Chipotle pepper grated, chopped cilantro and mayonnaise
  6. Stir until all ingredients are incorporated.
  7. Skin and de bone chicken breast and chop in large chunks.
  8. Add to salad mixture.
  9. Toss into salad mixture until all chicken has been covered in mixture.
  10. Place in refrigerator for at least 45 minutes.
  11. To serve, place 2 lettuce leaves on plate and using ice cream scoop generously scoop one scoop if chicken salad onto lettuce leaves top with 2 tablespoons of toasted sliced almonds and a few fresh cilantro leaves.
  12. Garnish the side of salad with two Archway Coconut Macaroons. Or serve on toast as a sandwich either way this is a very cool, refreshing summer sweet treat!