But in the mean time, I decided some tropically coconut goodness was in order. Lately, I've been totally obsessed with coconut. Dried coconut flakes for a snack here and there, drinking coconut water non-stop, using coconut oil to cook. I even brought a bottle of coconut oil to make my hair smell like coconut all day! It was just a matter of time before I get my hand into making these fancy little treats!
I have never really known anybody that makes macaroons and I don’t know why. I think it could have to do with the fact that macaroons sound really fancy and people probably think that you have to go to an expensive bakery to get them, but in reality its one of the EASIEST things in the world to make. They make yummy party finger-food, as well as elegant after meal dessert. They are also great for gift giving, as they will stay fresh for up to 5 days!
So get your coconut obsession on and start making some macaroons!
Ingredients4 Egg Whites
1 cup White sugar ( I used 1 cup of Splenda granular baking sweetner)
3 cups Shredded Coconut
1 teaspoon Vanilla Extract
½ cup Flour
¼ teaspoon Salt
- In a double boiler (if you don't have one, you can easily make one. see How to make a double boiler) combine the egg whites, sugar, and salt. Stir until mixture is warm to the touch. (Don't overcook the egg whites!)
- Remove from heat and add the vanilla, flour and coconut. Stir until combined.
- Refrigerate for at least 1 hour or until firm.
- On grease proof, lined papered cookie sheets form dough into round balls.
- Bake at 325 F for 15-17 minutes, until the macaroons are just turning golden on the top.
- Remove to a wire rack and cool.
Five Carmen macaroons later...
I had to resist eating more. I'm a sweets freak and Carmen knows this. She also knows I like to eat too much sugar. So she goes and gets all sneaky like and makes treats with sweetner and I end up liking them. Go figure. She's talented like that.
These are really good. Slightly crunchy on the outside, and soft in the middle. Perfect.
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