Recipe Box: Coconut Macaroons

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 Words

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.

Coconut Macaroon Collage Words

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