Saturday, October 29, 2011

Coconut Almond Macaroons

You must love coconut as much as I do to make these little macaroons.  They are full of shredded coconut and sliced almonds, with a bit of honey to give it a nice chewy sweetness.  Not quite a cookie and not quite a candy, these treats lay somewhere between the two.  Make sure you let these little guys cool completely before digging in; they will hold together better if you do.

A chewy coconut goodie
Ingredients (makes 8 macaroons):
3.5oz shredded coconut
1/2c sliced almonds
2 large egg whites
2tbs honey
1/4tsp vanilla extract
a pinch sea salt

1. Preheat your oven to 325F.  Line and grease a cookie sheet.
2. In a bowl, beat egg whites with a hand mixer until stiff.  Add honey, vanilla and salt and beat until combined.
3. In a separate bowl, combine coconut and sliced almonds.  Stir in egg white mixture.
4. Place mounded scoops onto a baking sheet and bake for about 20 minutes, or until firm and golden brown.  Cool completely before serving (Note: these tend to stick to the bottom of the pan so make sure you grease it.  I had to use a metal spatula to remove the cookies.)

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