easy & light coconut macaroons

Coconut is Manu’s dad’s favorite and I think he’s going to love these when I bring them to our weekly lunch tomorrow. He has this jolly, Santa laugh and little, round glasses and sometimes when he’s reading Dan Brown out on the balcony he looks a lot like Benjamin Franklin. He gets a kick out of that. 

These macaroons could not be easier; combine everything in a pot on the stove, make into balls and bake. If you have 20 minutes and need to bring something to a party, make these. Don’t tell anybody they’re healthy though, because they won’t even notice. 

Easy & Light Coconut Macaroons

(based on this recipe)

1 cup shredded, unsweetened coconut

1 tbs whole wheat flour (or all purpose)

1/2 cup plus 2 tbs milk

3 tbs honey

1/4 tsp vanilla

pinch of salt

Combine all ingredients in a pot and cook on the stove on medium heat until it’s firm enough to scoop into little balls, about 5 minutes. Scoop into balls (there will be bout 12-14) on a parchment-lined cookie tray. Cook at 350° for 14-16 minutes. Let cool. 

Let's discuss something real quick: do not confuse these with macarons, the super light, French, wafery, ganache or jam-filled lovelies. And here's some macaroon trivia: "The English word macaroon and French macaron come from the Italian maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient."
Manu's dad is going to love that piece of information. I can hear him now, "See? We invented the macaroon!"