Saturday, March 21, 2009
Almond Crescent Macaroons
This recipe is courtesy of Martha Stewart Living, April 2009 edition. The recipe says it makes 8 servings, I was able to get 10 treats from the ingredients. No flour is used in this dessert.
Preheat oven to 350 degrees. Place a sheet of parchment paper on a baking sheet. Whisk 1/3 cup sugar and one egg white together in a medium bowl. Stir in 1 cup unsweetened, shredded coconut, 1/4 cup chopped almonds, 1/2 teaspoon vanilla and a pinch of salt. Form into mounds, approximately 2 tablespoons each on baking sheet. Leave about an inch or two between morsels for possible expansion while baking. Bake until golden on edges, about 15 minutes. Let cool on baking sheet before removing.
Here's a photo of the finished product. You can also drizzle the macaroons with dark chocolate.