I decided to make Coconut Macaroons today because they are a "Paleo Friendly" dessert. Earlier this spring, I made several dozen macaroons for our Passover Family Sedar. I didn't write down the recipe I used though. So I spent a good portion of the afternoon today looking for a recipe (more specifically
the recipe!) but didn't have much luck. So...I decided to "wing it" and try to create my own. It definitely wasn't the same as the ones I made earlier this year, but they were still a
sweet treat ! I will work on fine-tuning the recipe in the future.
Coconut Macaroons
- 3 cups coconut
- 2 egg whites
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- lemon zest
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Coconut, eggs, sugar, vanilla extract, almond extract, lemon zest |
- Preheat the oven to 325 degrees
- Whisk together egg whites and sugar. Add vanilla and almond extract
- Mix in coconut and lemon zest. Be sure to coat all of the coconut with the egg mixture.
- Use a tablespoon scoop to drop coconut mixture on a baking sheet lined with parchment paper (makes about 30 cookies)
- Bake for about 20 minutes or until tops are toasted
- (optional) Dip in melted chocolate and put in refrigerator to set
- Enjoy :)
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Whisk together egg whites and sugar. Add vanilla and almond extract | | |
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Mix in coconut and lemon zest. Be sure to coat all of the coconut with the egg mixture. | |
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Use a tablespoon scoop to drop coconut mixture on a baking sheet lined with parchment paper | |
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Bake for about 20 minutes or until tops are toasted |
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(optional) Dip in melted chocolate and put in refrigerator to set and most importantly ENJOY :) |
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