Red, White And Sweet!

Need a last minute treat for your 4th of July celebration that is quick and easy?  We’ve got that!Strawberry coconut macaroons…red, white and oh yes…sweet!

Strawberry Coconut Macaroons
14 ounces sweetened shredded coconut
⅔ cups white sugar
3 egg whites
¼ teaspoons salt
1 cup fresh strawberries, stem removed and sliced in half

Preheat the oven to 325ºF. Line a baking sheet with parchment paper or use a silpat liner.
In the bowl of a food processor, blend the coconut for 1 minute.
Add the sugar and blend for another minute.
Add the egg whites and salt and blend for one minute longer.
Pulse in the strawberries until they are partially broken down. Some of the batter will be white, and other parts will be red. Resist stirring them together.
Using small ice cream scoop or a melon ball scooper, or a tablespoon, scoop batter into 1-inch mounds, place on the prepared baking sheet.
Bake for 25-30 minutes (time will vary with different ovens), or until slightly golden on top.
Let them rest on the baking sheet for 10 minutes before serving. They will firm up as they cool, but will remain soft and gooey on the inside, and crispy on the outside.  You can dust with powdered sugar for an added touch of sweetness.