These macaroons are a breeze to make, using simple ingredients and not too sticky sweet. They come out looking elegant with little effort, making them a perfect treat for a garden tea party or whatever social gathering you may have going on. As always, I recommend using as many locally-produced ingredients as possible. They are fresher and it is always nice to support our local farmers and beekeepers whilst limiting our fossil fuel dependence.
Easy, Breezy Macaroons
Makes about 12-16
Ingredients:
4 egg whites from local chickens
1 teaspoon vanilla extract
1-2 tablespoons of raw organic honey
2 cups shredded organic coconut (non-sweetened)
Preheat oven to 275 degrees. Separate eggs and put whites in a medium mixing bowl. The yolks may be saved and used in smoothies, homemade ice cream or simply fried up with butter for breakfast — contrary to popular belief, egg yolks are one of the healthiest foods available when they come from healthy, happy chickens. A good deep yellow yolk contains many essential nutrients such as vitamin D and A in bio-available form as well as all the essential amino acids. So don't feel guilty for indulging, your body needs these nutrients. For more on nutrition go to westonaprice.org
Whisk the egg whites up by hand for just about ten minutes until lightly foamed. Add vanilla and honey and continue to whisk until honey is dissolved. Add coconut one cup at a time, making sure to stir well. Add more coconut if needed until liquid mixture is completely absorbed. Using a small ice cream scooper or spoon, scoop rounded balls of coconut batter onto a greased cookie sheet. Bake for about 20 minutes or until lightly browned. Cool, serve and enjoy.
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