Strawberry Coconut Macaroons

1. 1

   Preheat oven to 350 F. Place strawberries in a food processor and mix until a puree is formed. Add powdered sugar and egg white and mix well. Transfer mixture to a large mixing bowl and add shredded coconut. Mix well.

2. 2

   Prepare a large baking sheet by lining it with parchment paper. Spoon 2 tablespoon-sized mounds of mixture (roughly the shape of balls) onto the paper spacing them an inch or so apart. Bake for 25-30 minutes, until the outsides are lightly golden. Remove pan from oven and let cookies cool on a wire rack.

3. 3

   *Note: These may get mushy stored in a covered container, so they are best eaten the same day!

* Per serving · 4 servings · Values may vary.

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