I decided to make these delicious little macaroons last weekend for a family event, and they turned out delicious. They are crunchy on the outside, and soft and gooey in the center.
Here's the recipe:
1 cup cooked quinoa
1 1/2 cups unsweetened shredded coconut
1/8 cup agave nectar
1/8 cup honey (you can use 1/4 cup of honey or 1/4 of the agave, but I like to split it in half)
1 tsp vanilla
6 tbsp egg whites
1 pinch salt
Combine egg whites and honey in a heat-safe bowl and heat over a pot of boiling water. Stir gently. When mixture is warm to the touch, the eggs are tempered properly. This helps make a nice crispy outside of the macaroon.
Remove from heat, add coconut, quinoa, salt and vanilla. Mix well and chill for about 2 hours.
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. (These little suckers stick to the pan and fall apart if you don't line them.) Scoop the "dough" onto the baking sheet with spoons or an ice cream scoop. You may need to shape them by hand and press them tightly to get the correct dome shape.
Bake for 15 minutes until golden brown. Allow them to sit for about 10 minutes or until completely cooled. So yummy!
Do you cook with quinoa? What are some of your favorite ways to use it?