A traditional coconut macaroon recipe made with ground almond flour and vanilla.
Preheat oven to 350º F. Combine dry ingredients in a large bowl. Beat eggs and vanilla until eggs are pale and frothy, about 3 minutes. Add melted butter or margarine. Mix wet ingredients into bowl with dry ingredients. Stir until well combined.
Drop by rounded teaspoons on a greased baking sheet. Bake in the center of the oven for 15 minutes or until the tops and sides are golden brown. Allow to cool for 15 minutes.
These are excellent dipped in chocolate! Let macaroons cool completely. Make chocolate glaze with your favorite chocolate, melted and thinned with hot water. Stir until desired consistency for dipping.
Source: Recipe adapted from Mollie Katzen’s "Vegetable Heaven" by Ronit Gourarie, PCC Cooks instructor.