Strawberry Coconut Macaroons

Preheat oven to 350 F. Place strawberries in a food processor and mix until a puree is formed. Add powdered sugar and egg white and mix well. Transfer mixture to a large mixing bowl and add shredded coconut. Mix well.

Prepare a large baking sheet by lining it with parchment paper. Spoon 2 tablespoon-sized mounds of mixture (roughly the shape of balls) onto the paper spacing them an inch or so apart. Bake for 25-30 minutes, until the outsides are lightly golden. Remove pan from oven and let cookies cool on a wire rack.

*Note: These may get mushy stored in a covered container, so they are best eaten the same day!