Last year around Passover I discovered a great and easy coconut macaroon recipe from Martha Stewart. These tasty little morsels are the perfect treat, they are low in fat and only take 15 minutes to make! I have tried them several ways, one time I tried them with chocolate chips instead of the almonds, which I have to say were pretty good! And I normally use roasted and salted almonds and omit the salt from the original recipe which I find to be a lot tastier than using boring blanched almonds. Here is the recipe:
1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds, chopped (i use roasted and salted almonds)
1/2 teaspoon pure vanilla extract
pinch of coarse salt (which i leave out since the almonds are already salted)
Preheat oven to 350 degrees. Line baking sheet with a nonstick baking mat or parchment paper. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. They will keep covered for up to 1 week. Makes 8
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