Almond Coconut Macaroons Country of Cuisine: Morocco | Date Added: 2 Sep 2013

Serving Size, Ingredients and Equipment:

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.
 
 Ingredients
 
 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 and Methods:

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.