Coconut Macaroons

I have not always been a fan of coconut - but for Christmas I received a tin of "Jennies" Coconut Macaroons. They were TOO die for and not easy to resist. That said, I decided to try my hand a making my own version - tweaking and adding macadamia nuts and craisins. While I will need to play with this a bit to find the perfect end product, I am in the meantime, quite satisfied with the result. For those of you who wanted the recipe - here you go!

Coconut Macaroons
Yield: 24 – 36 based on size

Ingredients
3 cups organic coconut (if you use large flake variety, you might want to consider chopping it a bit finer)
4 organic egg whites
½ cup coconut cane sugar
1 teaspoon vanilla extract
¼ teaspoon sea salt
** ½ cup of chopped macadamia nuts
** ½ cup of craisins

Equipment
Baking sheet
Silpat or parchment paper
Mixer (love my Kitchen Aid)

Preheat oven to 350 degrees

1.Toast the coconut (optional) – for extra crispy macaroons and a rich coconut flavored cookie, spread coconut on the baking sheet and toast for approximately 5 minutes – or- until coconut is showing a bit of color. Cool slightly.

2.Beat the egg whites, sugar, vanilla, add salt towards the end when the egg whites are stiff and fluffy.

3.Combine the coconut and egg white mixture, blending well, add the macadamia nuts and craisins, blend well.

4.Shaping the macaroons – line baking sheet with silpat or parchment paper. Shape the coconut mixture into small balls (play with the size you want, they don’t spread too much). If they are sticking to your hands, lightly coat your hands with coconut oil spray.

5.Space them an inch apart on a baking sheet.

6.Bake for 15 – 20 minutes until golden brown. I did 15 minutes, could have gone a bit longer for a crispier version. Your call as to the finished product.

7.Cool macaroons for 5 minutes, remove to a wire rack and cool completely.

8.Can store in an airtight container – for a week (or longer).

Last but not least - as Julia would say Bon Appetit!!