After realizing I do not like macarons as much as I thought, I decided to give macarOOns a try. I always despised almond joy bars, however I learned a fresh macaroon is simple sweet and very tasty. There are many varieties of the treat; however I made my first go simple with only a drizzle of chocolate on top. A traditional macaroon may also include almonds. Basically whipped egg whites, sugar and coconut create the light and crisp yet chewy dessert perfect for this time of year. Some recipes call for sweetened condensed milk, but I chose to forego that and use as little ingredients as possible. Add a few M&M’s to the top and they create cute easter nests (thanks for the idea pinterest).
Ingredients1 14oz. bag of sweetened shredded coconut 1/2C white sugar (one recipe called for agave or honey which I would also like to try) 2tsp. vanilla extract pinch of salt (or two) 4 Egg whites (whipped until white and medium peaks form)
Preheat oven to 325 degrees
Combine salt, sugar, vanilla and coconut
Fold in whipped whites
Scoop onto baking sheet lined with parchment or silpat liner
Bake 15-20 minutes rotating trays halfway until tops brown
Sit on tray 10minutes before removing