When the cookie monster comes calling, sometimes I am not as prepared as say, Martha Stewart. I don’t have eggs or butter warming up on the counter every single day and I always seem to be missing some ingredient. I may have a well stocked pantry if you are thinking that half a dozen kinds of chocolate fit that description. Or a lifetime supply of GF oats.
But if you think Chez Canteen should always have enough stuff to whip up a cookie, you’d be surprised to know that I often forget to restock stuff. I used to remember everything I needed at the store without writing it down. Now I have to write notes. That’s great and all, but then I forget where I put the notes or that I wrote it in the first place.
I bet you are thinking that a smart phones is exactly what I need. I have one. And it isn’t very smart at all. Have you ever tried to locate a note you wrote to yourself in the phone? You have to actually remember where you stored the note in the first place in order to find it again. I’ve even asked Siri. She happily tells me my list is available at one of 17 grocery stores nearby. Big help.
So I make do. And once in a while that works out just great. Like with these cookies. The odd inventory in my cupboards becomes the mother of invention when the cookie monster comes calling. Introducing the easy coconut, maple, oat and nut macaroon. These somewhat healthy cookies are great for an anytime snack but they especially make a swell on-the-go breakfast treat.
Sometimes the odd duck invention is not bad at all.
|Oatmeal Coconut Maple Macaroon, Gluten Free||
- 3 extra-large eggs, whites only (almost 157 grams)
- 58 grams maple syrup (about ¼ cup)
- 160 grams superfine sugar (about 1 scant cup)
- 1 teaspoon vanilla (I used vanilla bean paste)
- ½ teaspoon kosher salt
- 200 grams GF rolled oats, toasted* (2 cups )
- 60 grams large flaked unsweetened coconut (about 1 cup)
- 135 grams raisins (about 1 cup) (or other dried fruit or chocolate chips)
- 180 grams roasted and salted almonds, rough chopped (about 1 cup)
- Preheat oven to 350. Line two baking sheets with parchment. Set aside.
- Meantime to toast (*) the oats – place in a single layer on a baking sheet in a 350 degree oven for about 12 minutes or just until they smell toasted and start to brown. Cool completely before using.
- In a large mixing bowl, whisk the egg whites, maple syrup, sugar, vanilla and salt until fully incorporated. Add the toasted oats and coconut and fold in with a silicone spatula. Fold in raisins and chopped almonds. Mix well.
- Using a ¼ cup scoop place about 9 mounds on each baking sheet. With damp fingers, press down to flatten the cookies. Let them rest before baking for at least 30-45 minutes. Bake about 15 minutes and rotate. Bake about 12-14 minutes more or just until toasty brown. Remove from the oven and cool for about 5 minutes. Peel the cookies from the parchment and finish cooling on a rack.