Late in the evening is usually when my husband and I have time to sit down with our teenager, just the three of us. There are other windows in the day, but none as quiet or relaxing as this time.
Often we’re in the mood for a little treat, and I love these coconut macaroons as they are small (so we won’t be overdoing it), incredibly easy and fast. With dessicated coconut being a good source of healthy saturated fat as well as dietary fibre, I can even feel a little good about serving these. You can read more about the health benefits of dessicated coconut here.
Of course, these can easily be nudged into decadent territory with a quick dip in a bit of melted chocolate.
I’ve found recipes for macaroons across the internet and no longer have a single source to point back to for this recipe, though most recipes are extremely similar to this one.
Coconut macaroons (makes 9 or 10)
1 1/3 cup unsweetened dessicated coconut
1/3 cup sugar
1 – 2 tbsp unbleached flour
2 egg whites
3/4 tsp vanilla
Step 1 – mix dry ingredients in a small bowl
Step 2 – combine vanilla with egg whites
Step 3 – gently combine wet and dry ingredients
Step 4 – form into small rounds and place on a baking sheet lined with parchment paper; bake for 12 to 15 minutes at 325 degrees F
Step 5 – melt chocolate and partially dip macaroons (once cooled slightly) – OPTIONAL
These are a great size for tucking into lunches or to take on a hike or ski outing. We just got almost a foot of fresh snow a couple of days ago, so maybe we’ll take some snowshoeing.