We got plenty of snow the last few weeks, and then plenty of sun, and now we have plenty of mud! The gray weather had us craving something sweet, so we decided to do some baking. We’ve been dreaming of macaroons made with Yellow Birch Farm goat-milk caramel (cajeta) for a while now, so we decided to make our own!
The recipe we adapted is super easy, and we used only cajeta for sweetener. You can also dip the macaroons into chocolate for added sweetness, but we kept it simple and let the cajeta be the star.
- Half pound unsweetened organic shredded coconut
- One ten oz. jar Yellow Birch Farm cajeta (available here)
- One teaspoon organic almond extract
- Two egg whites
Preheat oven to 325 degrees. In a mixing bowl, combine shredded coconut, jar of cajeta (all of it!), and almond extract and stir until mixed well.
Separate the egg whites, and beat in separate bowl until they form peaks.
Fold into the coconut mixture until combined.
Scoop rounded tablespoons onto parchment-covered baking sheet. We used a small ice cream scoop for this, which worked well. Bake for 25 minutes or until golden brown on the bottom.