Macaroons are a naturally gluten free dessert but I’d never made them until this past week.  Alden found this recipe in Martha Stewart Living and it was so easy and delicious!  We made a couple of changes to the recipe as we used less sugar because we could only find sweetened coconut.  I’m not usually a huge fan of coconut but these ingredients work well together and the crunch from the browned edges makes for a nice texture.  This was a great and low-stress dessert and I already made a variation of it yesterday, that made more cookies.

Ingredients:

¼ cup sugar

1 egg white

1 cup unsweetened coconut

½ t. vanilla

¼ cup almonds, chopped

Preheat oven to 350.  Line baking sheet with parchment paper.  Mix ingredients in a bowl with hands.  Make balls of dough and drop them on the cookie sheet.  Bake for 15-20 minutes, until browned on top and bottom.  Remove from oven and let cool for 5 minutes before removing from baking sheet.  (Makes 8 cookies.)

Variation on macaroons: When I made macaroons yesterday, I decided that I wanted to make a larger batch and was craving a little chocolate.  Here’s what I used:

1/2 c. sugar

2 egg whites

2 ¼ c. sweetened coconut (I still haven’t been able to find unsweetened coconut; if you use unsweetened, then I would add 1/4 c. extra sugar.)

1 t. vanilla

¼ c. almonds, chopped

¼ c. semi-sweet chocolate chips

Follow the same baking instructions given above.

(This recipe makes about 15-20 cookies.  I made mine a little bigger this time so it made 15 cookies.)

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