Thursday, December 27, 2012

More Macaroons

Holidays are an especially wonderful time for macaroons.  First of all, they give you something different to eat beside gingerbread and peppermint.  Second, they look like little snowballs.  And third: they are dairy-free and easily made gluten-free as well, so they make a great gift or party-snack for your food-allergy friends.  Finally, and most importantly- they are incredibly easy to make.

I've made them twice now.  Once with almonds and once with dried blueberries.  This holiday, I made them twice in one week, for two separate holiday parties.  They are extremely versatile and you can put whatever you want in them.  For my old roommates' Dapper/Burlesque Chanukah party, I used dried cranberries (and they ended up looking a little like boobs, but that was slightly fitting for the occasion).  For the Latin-American Health Institute's staff holiday party (aka my internship), I used colored fruitcake cherries.

So without further ado...

Vanilla Coconut Macaroons w/ Colored Cherries

Holiday Coconut Macaroons
Recipe adapted from here
Yield: 4 dozen macaroons

14 ounces unsweetened shredded coconut 
2/3 cup granulated sugar
6 Tbs flour
1/4 tsp salt
4 egg whites
1 Tbs Vanilla Liquor (or coconut rum)
Chopped dried cherries, cranberries, or really whatever else you want
Weigh the coconut
Mix together the dry ingredients, then stir in the wet.
Place your decoration (in this case, cranberry) in the middle of a tablespoon and then fill with coconut, packing it in firmly with your hands
Place on ungreased baking sheets and bake at 325°F for 15-20 minutes, until the coconut is lightly toasted.  Cool on wire racks.
Vanilla Coconut Macaroons w/ Dried Cranberries
You know they are good when your boyfriend can stop eating them long enough for you to take a nice picture
Overall, I'd say they were a hit at both parties!  Then again, when you have good friends and good drinks and good music, who really notices the food anyway?  (Oh wait- that would be me!)

Happy holidays everyone!
Love and cookies,

No comments:

Post a Comment