When things get busy, dessert is sacrificed.
Laundry piles up and Mom doesn’t get her regular phone calls when training hours, work projects, travel and company fill the day to the brim. Long, full days are just the times that I feel as if I have earned a few moments lazing about on the couch enjoying a home-made cookie, slice of cake and a piece of quiet. But, these hectic times are also the specific occasions when I truly didn’t have any time to whip, mix or bake anything up. Drat. In these situations, I would far rather have superfast, smart (not sinful,) recipes in my back pocket than I would a box of grocery store ice cream bars. And, the Vineman iron-distance triathlon is right around the corner (read: I am only going to get HUNGRIER as the summer wears on.) So, I’ve been working with the contents of the pantry to put together some super-fast, satisfying treats that can be made with what is likely already on hand (delicious something from what appears to be nothing – winning) and don’t take more than a few minutes to pull together. These cookies fit the bill.
In my few but delicious forays into bakery exploration here in East Bay, I have come across many a macaroon. I am a sucker for these and frequently will “purchase one for us to share,” regardless of whether my dessert partner is Gunner or a handful of hungry bikey buddies. Even the couple bites that I enjoy when sharing these little mounds of coconut joy are enough – they are so sweet and so dense. Frequently, the sugar shines more than the coconut that I love so much.
This version is different. I’ve removed the refined sugar completely so the sweet factor is pared back, allowing the toasty coconut and creamy cashews (my own little healthy twist) to shine. I haven’t been dipping these in chocolate – they won’t melt in a bike jersey pocket this way. But, you could very easily turn these bad boys into chocolate-dipped delights by chopping and gently melting your favorite chocolate bar, then dipping each baked and cooled cookie in halfway. Allow the chocolate to set before devouring with glee. Enjoy these! – xo L
- 6 egg whites
- ¼ teaspoon sea salt
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- 3 cups unsweetened shredded coconut
- 1/2 cup cashews, chopped
- Preheat your oven to 350F degrees. Line a baking pan with parchment.
- In the bowl of an electric mixer fitted with the whisk attachment, whip together the egg whites and salt until stiff. If you are doing this in a large bowl and whisking by brute force, mix it good. You will visibly be able to see the egg whites stiffen and this is the secret to great macaroons.
- Once the meringue is stiff, remove the whisk and fold in the agave, vanilla, coconut and cashews gently with a spatula.
- Then, with a nicely sized ice cream scoop, plop the batter onto the prepared pan.
- Bake @ 350 for 10-15 minutes, or until the cookies are nicely toasted brown and fragrant. Cool and eat!