The American Macaroon

This cookie is great for someone who is gluten free, there’s no flour used in this recipe. It can also be served during Passover. Below is a base recipe that can be flavored any way you would like. And I have also included an example of an alternative flavoring.

Pineapple Macaroon Recipe- makes 12 cookies

• 10.2 oz Cream of Coconut

• 2 T Light Corn Syrup

• 4 oz (about 4 whites) Egg Whites

• 2 t Vanilla Extract

• 1/2 t Kosher Salt

• 8 oz Unsweetened Shredded Cococnut

• 8 oz Sweetened Shredded Coconut

• 2 oz Freeze Dried Pineapple

Where can you find Cream of Coconut in the grocery store? It is primarily used for making a Pina Colada so it is usually in the liquor isle (close to the maraschino cherries)

Let’s get to it:

1.       Preheat oven to 375F (190 C).

2.       After weighing out the freeze-dried pineapple, place it into a bag and seal before crushing the fruit with a glass until the size is similar to the pineapple, with some ‘dust’ produced.

3.       Whisk all ingredients but the coconut and pineapple together. Pour in the coconut and crushed freeze dried pineapple and toss together until there are no dry spots.

4.       Line two cookie sheets with parchment paper, and lightly grease your hands.

5.       Shape twelve (12) baseball sized mounds onto the baking sheet with about an inch between them.

6.       Bake for about 15 minutes or until golden brown.

You can add any flavor to this recipe, but do not add fresh fruit or anything that will add extra liquid to the recipe. Start with about 2 ounces of crushed freeze-dried fruit for this recipe; it is easily found on Amazon, and maybe a specialty health food store.