Sauerkraut Coconut Macaroons

This recipe offers a delightful twist on traditional macaroons by incorporating sauerkraut. Despite the unusual addition, the sauerkraut brings a unique texture and moistness to the cookies, giving them a pleasant surprise for those who indulge in them. The cookies are gluten-free, making them suitable for individuals with dietary restrictions. With the option to use shredded coconut instead of sauerkraut, you can experiment with different textures and densities in your macaroons.

To ensure easy removal from the baking sheet, it is recommended to use parchment paper. The cookies can be transferred to a cooling rack or enjoyed straight from the oven.

Now, let’s break down the ingredients and instructions into organized bullet points:

Yield: 1 dozen

INGREDIENTS:

• 1 cup Naked Kraut
• 4 large egg whites
• 3/4 cup sugar
• 1/4 cup tapioca flour
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 cups flaked coconut

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. Line a large baking sheet with parchment paper.
3. Rinse and drain the sauerkraut in a colander. Squeeze out as much moisture as possible. Chop the sauerkraut to roughly the same size as the coconut for a consistent appearance.
4. In a large bowl, combine the egg whites, sugar, tapioca flour, vanilla extract, and almond extract.
5. Add the sauerkraut and flaked coconut to the bowl. Mix well until all the ingredients are thoroughly combined.
6. Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving approximately 2 inches of space between each cookie.
7. Bake the macaroons until they turn lightly golden brown.
8. Allow the macaroons to cool for 1 minute on the baking sheet, then transfer them to a wire rack to cool completely, if you can resist eating them right away.

VARIATION: Chocolate-Beet Coconut Macaroons

• Substitute Naked Kraut with Simple Beet Kraut.
• Add chocolate chips or chunks to the mixture before forming the macaroons.
• Bake the macaroons as instructed. They will have a lovely toasted pink color, with the chocolate melting into a soft and gooey texture.

TIPS:

• To maintain a consistent appearance, chop the sauerkraut to a size similar to the flaked coconut. This will ensure that the sauerkraut blends in visually with the coconut and does not stand out noticeably.
• Use parchment paper to line the baking sheet. This will prevent the macaroons from sticking to the sheet and make it easier to transfer them to a cooling rack.
• When dropping the macaroon mixture onto the baking sheet, aim for rounded tablespoons of the mixture. This will help ensure that the macaroons bake evenly and have a consistent size.
• Keep a close eye on the macaroons while they are baking. They should turn a light golden brown. Be cautious not to overbake them, as they may become dry.
• Allow the macaroons to cool for at least 1 minute on the baking sheet before transferring them to a wire rack to cool completely. If you can resist eating them right away, this cooling step will help the macaroons set and develop their desired texture. Once cooled, store the macaroons in an airtight container to maintain their freshness.