Macaroons

• 1 cup vanilla, chocolate, or red velvet crumb base (pages 115116)
• 1 cup unsweetened shredded coconut
• 1/4 cup agave nectar, or as needed
• 1/2 teaspoon salt

1. Preheat the oven to 325F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix together the crumb, coconut, agave nectar, and salt with a rubber spatula.
4. If the mixture does not hold together, add more agave nectar, 1 tablespoon at a time, until the dough holds its shape.
5. Using a melon baller, scoop the dough onto the prepared baking sheet, leaving 1/2 inch between portions.
6. Bake the macaroons on the center rack for 20 minutes, rotating the sheet 180 degrees after 10 minutes.
7. The macaroons should be golden brown and firm to the touch.
8. Let the macaroons stand on the sheet for 20 minutes.
9. Serve warm, or transfer them to a wire rack and cool completely before placing in an airtight container and storing at room temperature for up to 3 days.

vanilla, coconut, agave nectar, salt

Taken from www.epicurious.com/recipes/food/views/macaroons-376943 (may not work)