Or more appropriately, let’s call these things “Cookies for those who love banana,” or perhaps “Desserts for the chronic dieter or those who were deprived as children.”
In my attempts to find some vegan desserty-type thing for a Hanukkah celebration, I ran across this recipe:
Coconut Macaroons
Adapted from “No Cholesterol Passover Recipes” by Debra Wasserman
Serves: 121 cup shredded coconut
2 ripe bananasPreheat the oven to 350°F. Mix ingredients together. Spoon onto oiled baking pan and shape into pyramids. Bake for 20 minutes.
Minimalist, isn’t it? I tried it out last night but added chopped pecans for kicks. All I can say about the end result is that this woman is delusional. These things in no way approximate “macaroons”, unless by “macaroon,” you mean small sweetish thing containing coconut. But Wikipedia doesn’t, and neither do I.
But don’t they photography interestingly?
Anyway, I was bored and felt like baking. And really, it isn’t so unheard of to have banana and coconut just laying around waiting to be mixed together and baked. You might like them, I suppose, if you really REALLY like the idea of baked banana. In the meantime, I’ll continue to be on the lookout for an actual vegan macaroon recipe.
1 Comment
November 19, 2007 at 2:54 pm
[...] Recipe Monday: Coffee banana ice cream Jump to Comments This post harkens back to the great banana macaroon debacle of 2006. Let’s just say that I buy bananas with the best of intentions. And then they sit [...]