20--- Strawberry-Coconut Macaroons

My hubby loves macaroons.  And I had a bag of shredded coconut. And it's strawberry season.  So that's how these little loveys were born.

Strawberry Coconut Macaroons
Makes ~20

2 1/2 cups shredded sweetened coconut flakes
3 Tbsp powdered sugar
1 egg white
1/2 cup fresh ripe strawberries, chopped

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

Prepare a large baking sheet with parchment paper.  Spoon 2 Tbsp mounds of mixture (roughly the shape of balls) onto the paper.  Bake for 25-30 minutes, until the outsides are lightly golden.  Let cool on a wire rack.

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