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Summer Macaroons (Strawberry, Blueberry, Lemon)

strawberry, lemon, blueberry macaroons

Let’s all act surprised I’m posting macaroons.

I know I’ve done these before. They’re a seasonal thing around here.
Peppermint for winter.
Pumpkin for fall.
I missed spring. I don’t know. I was busy making meatballs and getting all CrossFit on you.

freshness

Now here we are at the start of summer and in an attempt to make up for missing a season, I went a little overboard. Typical (did someone say marshmallows?). I made three different flavors here.
Strawberry
Blueberry
Lemon strawberry.jpg
blueberry.jpg
lemon.jpg

I realized after editing photos that these are red, white and blue at a very appropriate time. I should’ve just played this off like I did it on purpose and totally have my life together, but that’s sadly not the case. There would have been some cutesy attempt of a flag made out of red, white and blue macaroons arranged on a platter for a Fourth of July party. But there isn’t. Fail. I’m trying to let it go. Give me time.   blueberry close up

I did bring these to a party though…messily piled on a paper plate. I know. You’re embarrassed to know me right now and you should be, but after tasting these, no one cared how they were plated. They’re good. They’re really good. And pretty healthy but don’t say that out loud. Somewhere, somehow, healthy dessert got a bad rap. I mean sometimes, sure, healthy dessert is gross but not here. Not this time.

stacked

Coconut, egg whites, honey, fruit. That’s about it. They’re really quite simple and I imagine it’s even easier if you make just one kind. I personally liked lemon the best, but I like lemon everything the best. Really, I’m not a fair judge. So I take it back, go ahead and make all three and decide for yourself. And while you’re at it, can you pick up my slack and make that macaroon flag platter? I can’t let it go.

 

Lemon Macaroons (makes 16-18) all adapted from these pumpkin macaroons

Ingredients:
1.5 cups unsweetened, shredded coconut
2 egg whites
3 tablespoons honey
1 teaspoon pure vanilla extract
Zest of 2 lemons
Juice of 1 lemon
1/4 teaspoon kosher salt

Blueberry Macaroons (makes about 20)

Ingredients:
1.5 cups unsweetened, shredded coconut
2 egg whites
3 tablespoons honey
1 teaspoon pure vanilla extract
1 cup fresh blueberries, roughly chopped
1/4 teaspoon kosher salt

Strawberry Macaroons (makes about 20)

Ingredients:
1.5 cups unsweetened, shredded coconut
2 egg whites
3 tablespoons honey
1 teaspoon pure vanilla extract
About 10 medium-large strawberries, chopped
1/4 teaspoon kosher salt

Directions:

  1. Preheat oven to 350F. Prepare a cookie sheet with parchment paper.
  2. In a medium sized bowl,  Whisk together the honey and egg white. Whisk it like crazy.
  3. Mix in the rest of the ingredients. Really, it’s that simple.
  4. Roll the dough into tablespoon-sized balls using your hands and place them on the baking sheet.
  5. Shape into a macaroon shape (more of a dome than a ball) and bake about 10-12 minutes or until golden brown on the bottom and edges. The baking time will vary depending on the size of your macaroon.
  6. Let cool. They firm up as they cool so let them rest for a few minutes. Enjoy!

 

behind the scenes shot. a window, some wood and a chair. that's all.

behind the scenes shot. a window, some wood and a chair. that’s all.

 

Notes:

1. I cant believe I’m even typing this but…I tried some with chocolate and actually liked them better without it. I thought maybe I was having an off day and asked for a backup opinion. Jon agreed. These were best left alone but if you must add a drizzle follow these instructions. 

2. Let’s stay connected. Make it Naked’s on:

 

 


5 thoughts on “Summer Macaroons (Strawberry, Blueberry, Lemon)

  1. OMG I’m making these tonight! Do you think they’d work without the fruit? Or with raspberries? I’m broke ’til payday but I’ve got a zillion raspberries in my backyard… Thanks!

  2. Pingback: July 4th Recipe Round-up | Make it Naked

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Posted on June 24, 2013


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