With more than a month left on the calendar before summer gives way to autumn, is it too early to even be thinking about baking? Not in our book. These simple, wholesome treats are the culinary creation of Swell! contributor Heather Goodspeed-Walters, who developed her original macaroon recipe with a surprise ingredient: Sweet potato. Devour them as a snack, a wholesome dessert, or an alternative to muffins at the breakfast table.
On a recent trip to Los Angeles, I was searching for vegan horchata, a traditional Mexican beverage made from rice and almonds, and flavored with cinnamon. Walking into a panaderia--otherwise known as a Mexican bakery--I noticed some orange-colored coconut macaroons on display. The woman behind the counter didn't know what made them orange.
"Maybe there's sweet potatoes in there," offered my husband, fully aware of my undying love for that tasty tuber.
That gave me an idea: Yet another wonderful way to partake of my beloved sweet potato! Back home in my Northern California kitchen, it was time to experiment. The end result are these wholesome coconut macaroons.
These have a wonderful sweet and spicy flavor that marry well with a cup of tea or coffee, and taste as good for breakfast as they do an afternoon snack or post-dinner dessert.
And, by the way, I never did find that vegan horchata. Hmm... I feel another culinary experiment coming on!
1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
2, In a small bowl, combine the water and agar powder together. Chill for 20 minutes and mix again.
4. Using a tablespoon or small ice-cream scoop, roll the macaroons into balls and place on the cookie sheets. Bake for 17-22 minutes, until slightly browned on top. Allow to cool before serving.
*Tip: You may find it helpful to add the coconut gradually rather than all at once.
Sweet potatoes are good sources of Vitamin A, as are other orange vegetables, including carrots, pumpkin, and butternut squash.