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Strawberry Macaroons (Food Storage Cookies!)
This post is original published at Food Storage Made Easy, to learn more from them sign up for their newsletter at FoodStorageMadeEasy.net/checklists/monthly-newsletter/
I have a confession to make. I’m in love with the Thrive Macaroon Cookie Mix. If you ever need a super fast and amazingly delicious treat to bring to an event, these are THE thing to make. It’s a cookie mix and you just add water, scoop onto a cookie sheet and cook for fifteen minutes. EVERY time I bring these somewhere I get asked for the recipe and have to sheepishly admit they are from a can mix. I don’t care though. They are so good that I always offer to bring the treat, just so I can have an excuse to make them. They are awesome to keep as a comfort food in your food storage, but we always eat through them faster than I can replenish!
Today we had a mother’s day picnic in the park and I was assigned to make an “Oh My Heck” Salad (our family calls it the oh my heck salad because it is so good that you say oh my heck when you taste it). Anyway, maybe we’ll post that recipe another day. But I was in the mood for my cookies so I offered to bring them too. I’ve been reading about other people trying some variations so I decided to take the plunge and experiment and I have to say, it was WORTH IT! Here’s how you can make delicious easy strawberry macaroons out of your food storage foods 
Food Storage Strawberry Macaroons
Ingredients
6 1/2 c. Thrive Macaroon Mix
2 c. freeze dried strawberries, rehydrated
1 c. boiling water (I used the water leftover from rehydrating my berries)
Directions
Preheat oven to 350 degrees. Reconstitute your strawberries. Try to get a lot of powder from the bottom of the can to enhance the strawberry flavor. Once the strawberries are softened, drain them and reserve the water. Boil 1 cup of the strawberry-flavored water. Mix with the Macaroon Mix in a large bowl. Mash up the strawberries and stir them into the mix. Spoon with a meatball or ice cream scoop onto a greased cookie sheet. Bake for about 12-15 minutes or until golden brown. Let them cool on the cookie sheet for a few minutes to let them set or they will just tear apart when you try to get them off.
This is a double batch of the recipe on the can. It probably made about 50 cookies. There wasn’t one cookie left after our picnic, and my 8 year old was mad because he only got to eat one. Yes they were THAT good.
p.s. Since these cookies are white, you can also add food coloring to make festive cookies (i.e. I made green ones and took them to a St. Patrick’s Day event)
Source: http://foodstoragemadeeasy.net/2013/05/11/strawberry-macaroons-food-storage-cookies/
