I think I may just call this the year of coconut. Almost everything I make has some sort of coconut in it. Coconut cake, coconut granola, coconut tiramisu. Dare I say I’m going, coco-nutty?
You can’t not throw in a lame joke every once in a while.
So if you’ve never tried coconut macaroons let me just start by saying they will change your life. They are sweet but not too sweet and light but not straight up mereingue cookie light. They are a perfectly balanced cookie that is perfect for warmer weather. And look how adorable they are! They’re like little clouds of coconut awesomeness. And if you want to make them even more delectable you could always dip them in chocolate and you’ve got one of life’s greatest pleasures.
(Recipe adapted from Ina Garten)
14 ounces shredded, sweetened, coconut
1 14 oz can sweetened condensed milk
1 tsp vanilla extract
2 egg whites, room temp
1/4 tsp salt
Preheat oven to 325F.
Mix together the coconut, sweetened condensed milk, and vanilla extract.
Whip your egg whites and salt until med-stiff peaks.
Gently fold the egg whites in the coconut/condensed milk mixture until thoroughly combined.
Place in small scoop onto a baking sheet lined with foil and greased. Bake 25-30 minutes or until the tops are golden brown.