Wednesday, June 6, 2012

Coconut Macaroons

Coconut Macaroons
Adapted from Martha Stewart's Cookies cookbook

3 large egg whites
2 tbsp. extra virgin coconut oil
2 2/3 cups (1 bag) reduced fat, unsweetened shredded coconut
3/4 cup (150g) white sugar

1. Preheat the oven to 325°F.
2. In a large bowl, combine all ingredients and stir until the mixture sticks together easily.
3. Using a tablespoon, drop cookies onto a baking sheet covered with parchment paper.
4. Bake until lightly browned, between 10-15 minutes depending on your oven's actual temperature. Be careful not to overcook.

I've always loved coconut macaroons and these were so simple to make that I was surprised I hadn't ever made them before. I only added the coconut oil because I ended up with reduced fat shredded coconut. If I had found some regular unsweetened shredded, I probably wouldn't have needed it.

Are you a coconut or almond macaroon person? Lemme know down below!