My hubby loves macaroons. And I had a bag of shredded coconut. And it's strawberry season. So that's how these little loveys were born.
Strawberry Coconut Macaroons
2 1/2 cups shredded sweetened coconut flakes
3 Tbsp powdered sugar
1 egg white
1/2 cup fresh ripe strawberries, chopped
Preheat oven to 350 degrees. Place strawberries in a food processor and mix until a puree is formed. Add in powdered sugar and egg white and mix well. Transfer mixture to a large mixing bowl and add in shredded coconut. Mix well.
Prepare a large baking sheet with parchment paper. Spoon 2 Tbsp mounds of mixture (roughly the shape of balls) onto the paper. Bake for 25-30 minutes, until the outsides are lightly golden. Let cool on a wire rack.
*Note: these may get mushy stored in a covered container, so they are best eaten the same day!