Baking

Since it's Easter and all, I'll share a confession: I've never actually had a real macaroon. On that basis, I can't actually tell you from my own experience that this tastes exactly like one you might buy at a bakery or whip up in your kitchen. But from the feedback of many macaroon-devotees, I can tell you that it most certainly does. In fact, this may be even better. Because, honestly, what's better than a giant coconut macaroon, baked until golden, that you can eat with a spoon, and still feel good about? <br /> <br />Whipping egg whites as you would a regular macaroon, and then adding them to ordinary oatmeal, causes the oatmeal to double- if not triple- in size, while remaining light and airy. In the oven, the coconut inside becomes nice and chewy while the coconut on top turns gold and fragrant, making this not just taste like a macaroon, but feel and look like one, too. <br /> <br />And since, like I said, it is Easter, don't be afraid to top it all off with a drizzle of chocolate.

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