calories, coconut, and cookies....oh my!

Remember those cookies I raved about? Well, it has been requested that I share the recipe. I am more than happy to share the coconut-y goodness with you but I cannot be held accountable for your inability to eat only one. They are delicious and will test your willpower, taunt your taste buds, and tempt your inner cookie-loving-sweet-tooth self. I have no calculations of grams of fat or sugar, nor do I have the number of calories they contain...but go! Go bravely into your kitchen and whip up a batch of these beauties.*

Coconut Macaroons

3/4 cup sugar

2 1/2 cups unsweetened shredded coconut

2 large egg whites

1 teaspoon pure vanilla extract

pinch of salt

• Preheat oven to 325 F. Line baking sheet with parchment paper


• In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt.


• Dampen hands with cold water. Use 1 1/2 Tbs. to form mounds then place on baking sheet. Space them about 1" apart.


• Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on wire rack.

Martha Stewart's new book, Cookies, is where I found this irresistible, gluten-free recipe.

*I highly recommend making the cookies smaller than instructed...then it's easier to justify eating two instead of one! Also, I couldn't find unsweetened coconut so I used sweetened, shredded coconut and reduced the amount of sugar added to 1/3 cup.