Just in case you were hankering for a sweet treat this weekend – this should fit with tradition and indulgence just fine!!
Makes 8
¼ cup raw honey
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds, chopped (toasted a little is nice too..)
1/2 teaspoon pure vanilla extract
Pinch of sea salt
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment. Whisk together raw honey 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. Macaroons will keep, covered, for up to 1 week.
You could make these coco macaroons by stirring in 2Tb of raw cocoa powder or carob powder. For a real twist, add some dried lavender flowers - beautiful !
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