While I am not a huge fan of shredded coconut, I absolutely adore macaroons. There is just something about the crumbly, yet sticky texture, and that “not made from butter,” buttery taste. Ever since I was a little girl, I can remember going gaga over the mouth-watering macaroons my mom would bring home from Gelsons Bakery (sigh).
Alas, here I am, twenty-something years later, pining over the same cookies that have always – and will always – make my tummy grumble with joy.
To make your very own Coconut Macaroons, check out this week’s Featured Recipe from Elana’s Pantry:
Alas, here I am, twenty-something years later, pining over the same cookies that have always – and will always – make my tummy grumble with joy.
To make your very own Coconut Macaroons, check out this week’s Featured Recipe from Elana’s Pantry:
Ingredients:
6 egg whites
¼ teaspoon celtic sea salt
½ cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut
Cooking Instructions:
1) In a mixing bowl, whisk egg whites and salt until stiff.
2) Fold in agave, vanilla and coconut.
3) Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time.
4) Pinch each macaroon at the top (like a kiss).
5) Bake at 350 degrees for 10-15 minutes, until lightly browned
6) Serve & enjoy!
Image via: Elana's Pantry
6 egg whites
¼ teaspoon celtic sea salt
½ cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut
Cooking Instructions:
1) In a mixing bowl, whisk egg whites and salt until stiff.
2) Fold in agave, vanilla and coconut.
3) Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time.
4) Pinch each macaroon at the top (like a kiss).
5) Bake at 350 degrees for 10-15 minutes, until lightly browned
6) Serve & enjoy!
Image via: Elana's Pantry
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