It's been a little bit since I posted a recipe, so I thought why not share a little somethin', somethin'! If you have any requests for recipes or items to be adapted, please let me know. I am always looking for a new challenge!
It's no secret that I love desserts! So, when I found this recipe, I thought why not give it a shot. Let me tell ya, these delightful little nuggets are delish!! Some of you may recognize them from the Mother's Only Luncheon. I cannot have almonds any longer, but if you can, by all means, enjoy!!
Coconut-Almond Macaroons
1/3 Cup Sugar (I would use raw sugar, normally I prefer honey, but it might mess up the texture here)
1 Large Egg White
1 Cup Unsweetened Shredded Coconut
1/4 Cup Slivered Almonds, broken into small pieces
1/2 Teaspoon Pure Vanilla Extract
Pinch of Sea Salt
1/4 Cup Bittersweet Chocolate Chips, melted (could totally leave off and still be delicious)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
Spoon or use a small cookie scoop to make 12 small mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheet for 5 minutes. Transfer to wire racks, and let cool. using a spoon, drizzle melted chocolate over cooled macaroons.
Macaroons will keep, covered, for up to 1 week.
Each cookie is only 108 calories (with chocolate)!
Sorry, I don't have any pictures this time.
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