Almond Coconut Macaroons:

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No, these are not the macaroons from Paris ("macarons"). These are the old-fashioned coconut and almond macaroons, easily squeezed into shape with a pastry bag.

Special equipment: pastry bag with a star tip, food processor.


3 cups almonds, ground (you can grind them fresh into a moist paste if you wish)
1 cup finely ground coconut
1/4 cup maple syrup
grated zest of 1 unwaxed organic lemon
2 to 3 drops almond essence
1 large egg white
1 tbsp butter

Cooking Instructions

Add all ingredients into the food processor
and blend into a soft, maleable paste and place it in a pastry bag.

Rub a baking sheet with the butter. Squeeze lumps of the paste the size of a large heaping teaspoon onto the baking sheet, twisting, pressing and flattening a little to form a star shape. Bake in a preheated 400 F oven for 15 minutes.

Let cool before lifting off sheet. They will be lightly colored and soft on the inside.

Serve at room temperature with some cold tea.

Options: drizzle a lattice of bitter chocolate onto the cookies, substitute some vanilla extract for the almond essence or add a few drops of orange flower water to the batter mixture.


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