There are many people out there who do no enjoy coconut. I am NOT one of those people. I absolutely love it. It drives my boyfriend crazy because he is one of those “other” people, and I want to put coconut flakes or oil on everything.
This brings me to the point, sometimes it is nice to make something for yourself that everyone in your house won’t devour before you get a chance to taste it. One of the joys of cooking is being able to share your creations, but sometimes it is nice to have something for yourself. Coconut macaroons, are my thing.
These sweet treats can be whipped most likely with things you already have in your pantry. They are quick, easy, and I feel guilt-free enjoying them. This recipe makes what I call, a personal batch of about ___ macaroons. Please double or triple the ingredients if there are other coconut lovers indulging with you.
Or if you happen to have extra egg whites that you don’t know what to do with, please DO NOT through those precious ingredients away. Make MACA-ROOOOOONSSS!
First whip your egg whites until stiff peaks. Use cream of tarter to help your egg white form nice peaks. If you don’t have it, that is ok too, I just think get a better result.
For your personal batch:
3 egg whites
1/8tsp. cream of tarter
1/3c honey or agave nectar
1 2/3cup shredded unsweetened coconut
teeny tiny touch of cinnamon
1. Whip egg whites and cream of tarter with a stand or hand mixer, until you get stiff peaks.
2. Add salt, honey, almond extract, sprinkle of cinnamon, and coconut. Fold gently to combine. You want to fold as few times as possible or it will kill thee beautiful peaks that you worked so hard to get.
3. Line a baking sheet with parchment paper and drop one, rounded spoonful at a time. Everyone has a different idea of a spoon full, so go with you desired macaroon size. I prefer small bites because I like the browned crispy edges.
4. Bake at 350°f for 10-15min until golden and delicious.