Sunday, September 23, 2012

Coconut macaroons

This is a twist on the traditional version, developed by smitten kitchen. My husband made it, to use up some leftover sweetened coconut flakes. I actually prefer it with a lot fewer raspberries, and less sugar. But I'm not one for overly sweet desserts. This stores for a few days.

14 sweetened coconut flakes
0.5 cup granulated sugar
3 egg whites
0.25 tsp salt
0.5 tsp almond extract
8-10 raspberries

Preheat oven to 325F. Line a large baking sheet with parchment paper.

Using a food processor, blend coconut for a minute. Add sugar, bland for one more minute. Add egg whites, salt, almond extract and blend for one more minute. Super easy!

Add raspberries and pulse a few times, do not prepare a homogeneous mix, just blend in the berries a bit.

Scoop one-inch mounds onto the baking sheet. Bake for 25-30 minutes, until lightly browned on top. Cool and serve.

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