Macaroons

Coconut Cashew Macaroons

Ingredients:

1/2 cup egg whites (pasteurized from a carton is ok)
2 cups confectioners' sugar
12 oz. of sweetened flake coconut (whole bag)
1 cup cashew meal (available at Trader Joe's)

Directions:

Preheat oven to 350º F.  Line baking sheet with silicone liners or parchment.
Beat egg whites with confectioners' sugar until it forms a thin syrup.  Add coconut and mix well.  Stir in cashew meal, making sure all of it is evenly incorporated.

Using a quarter cup measure, scoop out individual macaroons and place them on baking sheet.  They will not spread, but might leak a little egg white around them, so leave a little space between.

Bake for 25-30 minutes, until they develop a brown tips on top and have lost their gloss.

Cool on the baking sheet for about an hour, then keep in airtight container (with waxed paper between them if stacking) until ready to eat.

I made these the other day when the egg whites I was beating in the KitchenAid would not form peaks (I'd originally planned to make meringues).  I decided to improvise with flaked coconut and cashew meal, and these came out pretty well.  If you prefer your macaroons less sweet, you can easily leave out some of the sugar.