Add a touch of elegance to your day with these healthier for you Coconut Macaroons embellished with Edible Flowers. Chewy, golden, and naturally beautiful. Easy to make, they're perfect for a simple afternoon indulgence or a stunning addition to any dessert table. Try them drizzled in dark chocolate and sprinkled with sea salt! A sweet reminder that flowers aren't just for bouquets- they're for baking too!
Yield: makes 15-20 macaroons
Ingredients:
- 2 1/2 cups unsweetened shredded coconut
- 2/3 cup granulated sugar (or coconut sugar)
- 3 large egg whites
- 1 tsp vanilla extract
- 1/8 tsp almond extract (optional)
- 1/4 tsp salt
- 2 tablespoons dried edible flowers (like rose petals, lavender, calendula, or cornflowers)
Preparation:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Mix the coconut with the edible flowers in a large mixing bowl. Gently toss to distribute the flowers evenly.
- Whip the egg whites, sugar, vanilla, almond extract, and salt until frothy and well combined.
- Combine the egg mixture with the coconut mixture and stir until everything is evenly coated and sticky.
- Using a tablespoon or cookie scoop, form small mounds. Place them on the lined baking sheet about 1 inch apart.
- Bake for 18-22 minutes or until the tops and edged are golden brown.
- Cool completely on the baking sheet.
- Optional decoration: drizzle with melted dark chocolate and a sprinkle of edible flower sea salt.