Macaroons that actually taste good

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coconut macaroon

So I don’t like macaroons, but I am posting about them here. I think that should suggest that these are exceptional. Further proof: I can’t stand coconut. I like to think of myself as having a relatively sophisticated, open palate. But there are certain foods that I don’t let enter my body–asparagus, raw broccoli, mushrooms (although I am getting better!), and coconut. A quick look at the recipe below will tell you that coconut is in fact the main ingredient of this recipe. And yet, I love it! So doubters, fear not and read onward.

  • 3-4 dozen ServingsServings

Ingredients

  • 10 ounces shredded coconut
  • 1 1/2 cups chopped dates
  • 1 1/2 cups chopped walnuts
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla
  • 3-4 Eggs

Preparation

Preparation

1 Mix all ingredients, except eggs, in a bowl.
2 Beat eggs well. Add to mixture. You may add one additional egg if needed, but don’t let the mixture get too sticky.
3 Drop by rounded teaspoons onto a greased cookie sheet (don’t use wax paper). Personally, I use my hands here–sometimes, you just have to get ‘em dirty! Make sure not to put too much coconut. You may also find that you want to add extra dates.
4 Bake at 350º for 12-15 minutes.

Special instructions

So I don’t like macaroons, but I am posting about them here. I think that should suggest that these are exceptional. Further proof: I can’t stand coconut. I like to think of myself as having a relatively sophisticated, open palate. But there are certain foods that I don’t let enter my body–asparagus, raw broccoli, mushrooms (although I am getting better!), and coconut. A quick look at the recipe below will tell you that coconut is in fact the main ingredient of this recipe. And yet, I love it! So doubters, fear not and read onward.