Recipe by Christina Provo (She Runs, She Eats)
A lightly sweetened oatmeal macaroon with a jolt of coffee to jump start your morning.
Step 1: Ingredients & Directions
3 cups whole oats, toasted, then pulverized to a coarse powder
3/4 cup granulated sugar
3 egg whites
1 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
1/4 cup whole coffee beans
1 1/2 tablespoons sugar
1. In a large bowl, whisk together egg whites, sugar, vanilla extract, and salt until frothy. Stir in oat powder and stir until mixed. Refrigerate for 1 hour, or overnight.
2. Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Grind the coffee beans, 2 tablespoons at a time, for 6 seconds. Repeat with remaining coffee beans, then mix in a pie plate (or other shallow container) with the sugar. Add half back to the coffee grinder and grind for another 5 seconds; repeat with remaining coffee-sugar mixture.
3. Place a small bowl filled with water next to the baking sheet. Form and pack 1 tablespoon of the cookie dough, then using moistened fingertips moisten the dough, packing gently with your palm. Roll in the ground coffee and place on the baking sheet about 1 inch apart. Repeat until all dough has been used. Using the bottom of a glass, flatten cookies slightly into disks. If they break about at the edges, gently press back together.
4. Place sheet on the middle rack and bake for 9-10 minutes. Let cool on sheet for about a minute, then remove to cooling rack.
Step 2: How to Eat
You can eat these delicious cookies on their own, or serve them with milk for a caffeinated meusli-style bowl of oats.
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