Quinoa Coconut Macaroons

I made macaroons for the first time not once, but TWICE a couple of weeks ago.   And that’s macaroons, not macarons (which I love dearly).  There is sometimes confusion as to which is which, so this article might help clear things up for you if you are not sure on the differences.  Not saying you don’t know because I am certain my blog readers are dessert aficianados and semi-experts on all things sweet, but just in case…

Ok.  Back to the macaroons.  With two o’s.

The first version of macaroon I made was the healthified Quinoa Coconut Macaroon.  Totally yummy.  Could eat all of them in one sitting.  They are decidedly not like a regular macaroon but they are delicious nonetheless.  Jeremy even liked them and he despises coconut (so sad).  I like that they have protein from the quinoa.  Isn’t it amazing what you can put quinoa in?!  Of course, I had to add a bit of pure vanilla and almond extract.  Makes all the difference, in my opinion.

Later this week I’ll have a little blog post about my sister’s baby shower and the fun, themed dessert table I got to do which included the typical macaroons, along with the recipe!

Enjoy!

Quinoa Coconut Macaroons
 
Ingredients
  • 6 T. Egg Whites (I used 3 large eggs for this)
  • ¼ c. Light Agave (or honey)
  • 1½ c. Unsweetened Shredded Coconut
  • 1 c. Cooked Quinoa (I used quinoa cooked in light, organic coconut milk for even more coconut flavor)
  • 1 t. Pure Vanilla Extract
  • ½ t. Pure Almond Extract
  • Pinch of Salt
Instructions
  1. Combine the egg whites and agave in a small saucepan. Over very low heat, whisk the eggs and agave until creamy and warm. Heating the eggs will temper them which will create a nice, crispy cookie exterior. Test with your finger--if they are warm to the touch, they are tempered.
  2. Put the quinoa, coconut and salt in a large bowl and mix in the egg and agave mixture. Stir in vanilla and almond extracts. Chill in the fridge for at least two hours.
  3. Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
  4. Using a small ice cream scoop or melon baller, scoop the mixture onto the baking sheet. I actually used a 2 Tablespoon measuring spoon and pressed the mixture VERY firmly against the side of the bowl as I scooped it out and then knocked it against the pan quickly and firmly to get the mixture out. If it starts to fall apart a bit, press it together with your fingers otherwise it will not stick together while baking.
  5. Bake in the center of the oven for 15 minutes until the cookies are nice and golden brown. Let them cool for at least 10 minutes or until completely cool. Store in an air-tight container.
Notes
Makes 16 cookies.

 

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