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.
By Sarah Platanitis
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.
- 2 egg whites
- 1 cup shredded coconut
- ½ cup sugar, such as Sugar In The Raw
- ¼ tsp salt
- ¼ tsp almond extract
- Pre-heat oven to 350°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 15-20 minutes. Let sit for a half hour and enjoy!
Sarah grew up a “restaurant kid” and spent most of her childhood pretending to be Julia Child. Her blog (sarahinthekitchen.com) is a place for kitchen musings and her food writing, photography and illustrations.