Strawberry Coconut Macaroons
- 1/2 cups Fresh Ripe Strawberries, Stemmed And Chopped
- 3 Tablespoons Powdered Sugar
- 1 whole Egg White
- 2-1/2 cups Sweetened Shredded Coconut Flakes
- Preheat oven to 350 F. Place strawberries in a food processor and mix until a puree is formed. Add powdered sugar and egg white and mix well. Transfer mixture to a large mixing bowl and add shredded coconut. Mix well.
- Prepare a large baking sheet by lining it with parchment paper. Spoon 2 tablespoon-sized mounds of mixture (roughly the shape of balls) onto the paper spacing them an inch or so apart. Bake for 25-30 minutes, until the outsides are lightly golden. Remove pan from oven and let cookies cool on a wire rack.
- *Note: These may get mushy stored in a covered container, so they are best eaten the same day!
fresh ripe strawberries, powdered sugar, egg white, coconut flakes
Taken from tastykitchen.com/recipes/desserts/strawberry-coconut-macaroons-2/ (may not work)