I simply want to wish my fellow human beings and animal friends a very wonderful Easter Sunday.
Now, here’s a sweet treat (and naturally gluten free). My gentleman friend (GF) and I made a Martha Stewart recipe for coconut almond macaroons. We added chocolate chips and they came out quite delicioso!
The very simple recipe:
1 cup natural cane sugar
3 large egg whites
3 cups unsweetened shredded cocounut
3/4 cup sliverred almonds
1 & 1/2 tsp. vanilla extract
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips (optional)
1)Preheat oven to 350 degrees.
2)Whisk together sugar and egg whites in a medium bowl. Stir in coconut, almonds, vanilla, salt, and, if desired, chocolate chips.
3)Drop the coconut mixture by 2 tablespoonfuls, about 2 inches apart, onto cookie sheet lined with parchment paper.
(I used a giant cookie sheet and this made about 24, but you may want to use two sheets.)
4)With moistened hands, squeeze each mound tightly together to form a compact ball.
5)Using a spatula, flatten one side at a time to form a pyramid shape. (I didn’t have the patience for this, but my GF did.)
6)Bake in oven until golden brown on bottoms and edges, 15 – 18 minutes. (Switch baking sheets top rack to bottom rack halfway through if you use two sheets.)
7)Transfer sheets to wire racks and cool for 5 minutes. Transfer macaroons to racks, and cool completely, about 20 minutes. (No, we didn’t wait that long before tasting.)
ENJOY! Store in an airtight container at room temperature up to 1 week.