Macaroons that actually taste good
So I don’t like macaroons, but I am posting about them here. I think that should suggest that these are exceptional. Further proof: I can’t stand coconut. I like to think of myself as having a relatively sophisticated, open palate. But there are certain foods that I don’t let enter my body–asparagus, raw broccoli, mushrooms (although I am getting better!), and coconut. A quick look at the recipe below will tell you that coconut is in fact the main ingredient of this recipe. And yet, I love it! So doubters, fear not and read onward.
- 3-4 dozen ServingsServings
Ingredients
- 10 ounces shredded coconut
- 1 1/2 cups chopped dates
- 1 1/2 cups chopped walnuts
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 3-4 Eggs
Preparation
Preparation
1 Mix all ingredients, except eggs, in a bowl.
2 Beat eggs well. Add to mixture. You may add one additional egg if needed, but don’t let the mixture get too sticky.
3 Drop by rounded teaspoons onto a greased cookie sheet (don’t use wax paper). Personally, I use my hands here–sometimes, you just have to get ‘em dirty! Make sure not to put too much coconut. You may also find that you want to add extra dates.
4 Bake at 350º for 12-15 minutes.
Special instructions
So I don’t like macaroons, but I am posting about them here. I think that should suggest that these are exceptional. Further proof: I can’t stand coconut. I like to think of myself as having a relatively sophisticated, open palate. But there are certain foods that I don’t let enter my body–asparagus, raw broccoli, mushrooms (although I am getting better!), and coconut. A quick look at the recipe below will tell you that coconut is in fact the main ingredient of this recipe. And yet, I love it! So doubters, fear not and read onward.
