I have to tell you that some magnificent, little bites of heaven have been on my mind–and a little too frequently than I’d care to admit. There’s something elegant about macaroons, as if they should only be held in the chicest of hands, though it’s impossible to limit yourself to just one at a time. I may have just developed a palette for coconut but I’m certainly not hating it. What I’m not fond of is the $8+ package of macaroons at Whole Foods. A dollar per macaroon?? That’s too painful for my wallet, even for my coconut obsessed brain. Hence, why I decided to take matters into my hands.
Behold the macaroon experiment of 2013…
I poured over a myriad of healthified macaroon recipes and decided to both adapt a few and test the variances.
The base of all of the macaroons was:
- 1 egg white
- 1 cup of shredded coconut
The variations included:
- agave syrup
- banana and agave syrup
Bake 350 degrees for 20 minutes or until golden.
I have to say the banana was my favorite. Naturally sweet and fruity. But you can sweeten with agave or sugar to your heart’s content. Let me know what variations you try or think up!