Just like the Earth goes through seasons, so do I. Sometimes I am super productive and feel like I can take on the world for weeks on end. Other times, I am in bed by 9pm for weeks on end. I guess it is just balance. Yesterday I was getting stuff done! I had just picked up some strawberries the and had them cut up in the fridge. I thought I would play around and I made these perfectly balance Strawberry Coconut Macaroons for dessert last night.
Simple ingredients make the best food. Remember that….it’s important info. These cookies only need coconut, sugar, eggs, strawberries, and some vanilla. That is all. So they are gluten free and dairy free. Heck I would eat them no matter what. They are that spectacular.
Whisk 4 egg whites, the sugar, and vanilla until frothy and the sugar is dissolved. In hind site I should have used my mixer, however I don’t have to work out my arms today.
Fold in the coconut, cover, and just let that happy bowl sit in your fridge for about a half an hour. While it sits preheat your oven to 320 F.
After the half an hour gently fold in your diced strawberries. Use a cookie scoop and scoop them onto a parchment lined cookie sheet.
Bake for 20 -22 minutes. Allow them to cool on the pan for 5 – 10 minutes before you remove them to a cooling rack…if they make it that far. Store in an airtight container.
Strawberry Coconut Macaroons
- 4 large Egg Whites
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 4 and 3/4 cups (370g) sweetened shredded coconut
- 1/2 cup diced strawberries
- Preheat oven to 320°F. Line two baking sheets with parchment paper.
- In a mixer, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved (about 2 minutes).
- Fold in the coconut, making sure the coconut is evenly moistened. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid.
- After 30 minutes, gently fold the strawberries into the coconut mixture.
- Using a large cookie scoop, scoop the mixture and place onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are very compact.
- Bake until lightly golden brown, about 20-22 minutes.
- Allow them to cool at least 5 - 10 minutes on the cookie sheet before transferring to a cooling rack.
- Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.
Did you make this recipe?
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