Looking for a perfect-sized treat that’s naturally gluten-free and scientifically proven to create instant happiness? It’s no secret…it’s coconut macaroons!
Coconut macaroons are really easy to make. A hand mixer will save you from being “whisk exhausted”, a terrible malady suffered by many French chefs before the invention of the electric whirring goodness. You can use any spoon in your measuring set to dole these out but I’m a fan of the tablespoon. Scoop a heap of the mix, round it with your free hand and voila! You’ll only get about 8 that way but it makes for a smart-sized toasty bite and less leftovers to call your name for a midnight snack.
What You Need:
2 egg whites
1 cup shredded coconut
1/2 cup sugar, such as Sugar In The Raw
1/4 tsp salt
1/4 tsp almond extract
What You Do:
Pre-heat oven to 325°F. Beat egg whites and salt until almost stiff. Slowly add sugar and beat until whites peak. Add almond and fold in coconut. Use a spoon to drop the mix onto a parchment paper lined on a cookie sheet. Bake for 10-15 minutes. Remember: Low and slow to toasty brown! Let sit for a half hour and enjoy.