Almost a year ago, I tried coconut macaroons for the first time. An amazing cook in our Life Group made them for dessert one time, and I was instantly hooked. I’m a huge coconut fan, and the chewiness reminded me a bit of another love – Samoa Girl Scout cookies. I think I ate more than my fair share that night, and I’ve had a hankering for them ever since.

It was only a matter of time before I gave in to this craving, and on a snowy Saturday, I finally decided to make them myself. Now I only wish I’d tried it sooner – they were easy, and just as delicious as I remember!

It doesn’t get any simpler when it comes to ingredients. We already had a bag of coconut on hand, and my mom made us homemade vanilla for Christmas. This was the first time I’ve used it – I’m sure it gave it that special something! All we had to buy was a can of condensed milk and egg whites, and we were all set.

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Ingredients:

  • 14 oz. sweetened shredded coconut
  • 1 tsp. pure vanilla
  • 2 egg whites (6 tbsp)
  • 14 oz. sweetened condensed milk

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl.
  3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
  4. Drop the batter onto sheet pans lined with parchment paper.2016-01-23 16.10.45
  5. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Recipe source here. 

Now – moment of honesty: I didn’t totally read the directions before I began, so I didn’t do the whole “whip the egg whites into little peaks and carefully fold them in” thing. I dumped everything in a bowl and stirred. Oops! I wasn’t sure how that would affect them, but in the end, Nathan and I both agreed they were just as delicious!

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I ended up baking them for 23 minutes, and while they weren’t as picture perfect as the ones I’d had before, I was pleased with the turnout.

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We let them cool for about 15 minutes before we couldn’t resist any longer and dove in. They made for a perfect mid-afternoon treat. For some reason I felt very British, having a little afternoon tea and sweet. 🙂 I’ve been nostalgic about London lately so that may have something to do with it…

This was a fun way to ease back into some adventures in the kitchen. We have a couple new dinner recipes to try this week too, and if they turn out half as well as these coconut macaroons do, then we’ll be living the good life!

Now the only question is: to share or not to share? I originally made these for a dinner with friends we have Tuesday, but now I’m not so sure they’ll make it that long! 🙂

2 thoughts on “Dessert Recipe: Coconut Macaroons

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