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Recipe: Golden Macaroons

Golden macaroons

I think macaroons are delicious.  The best (and most fun) way to eat them is by dipping them in other things.  For example, you’ve probably had chocolate dipped macaroons.  Or white chocolate dipped macaroons.  I, personally, like macaroons with whipped cream and sprinkles.  Put I’ve also seen peanut butter mousse dipped macaroons, vanilla yogurt macaroons, and strawberry sauce dipped macaroons…among others.

French macaroons are more cake-like.  I haven’t experimented with those because I like the simplicity and purity of the traditional coconut macaroon.  Play with this recipe, feel free do add different extracts (try almond, vanilla, pistachio, or cinnamon) to give your macaroons a little extra flavor!

Golden Coconut Macaroons

Makes about 12 macaroons

3-4 large egg whites
½ cup of sugar
1 8-oz package of shredded coconut
1 teaspoon of extract
Pinch of salt

Preheat the oven to 350°F.  In a large pan over medium heat, lightly toast the coconut until it is a light golden color, stirring frequently.  Set aside.  In a large bowl, whip the egg whites and salt until they begin to stiffen.  Continue to whip while adding the sugar (in 3-4 parts) until the whites form very stiff peaks.  Fold in the toasted coconut.  Use a tablespoon to portion macaroons, and lightly form balls of coconut.  You can gently roll them in your hand if you use a little oil to prevent sticking.  Evenly space macaroons on a cookie sheet and bake for about 20 minutes.

NUTRITION INFORMATION: (per macaroon): 100 calories ∣ 52 calories from fat ∣ 6 g fat∣6 g saturated fat∣11 g carbs ∣ 2 g fiber ∣ 2 g protein ∣ Good source of manganese

*There’s debate now as to whether the saturated fat from coconuts is better than the saturated fat from meat.  The point: this recipe is a dessert! As with any dessert, exercise portion control (aka moderation) and enjoy these macaroons guilt-free.

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