January 2019 Recipe of the Month: Tropical-Craving Coconut Macaroons
When we're deep in the winter months, and the days are rainy and gray (thanks, Seattle weather), I like to picture myself somewhere tropical: sand, palm trees, and a warm breeze drifting off the ocean. Book in hand, bottomless cocktails. Mmm…
This daydream escape always leaves me craving tropical flavors, which is where coconut macaroons come in. They're sweet, indulgent, and very easy to make. Plus, they go great with afternoon tea when the rain won’t stop pouring. Dip them in chocolate, and they take on an elegance that’ll combat even the yuckiest weather!
7 cups sweetened shredded coconut
14 ounces sweetened condensed milk
3 egg whites
1 tablespoon vanilla extract
½ teaspoon salt
Steps: So sinfully easy, you’ll be thinking, “That’s it?!”
Take a deep breath and prepare yourself for the sticky mess that is about to occur. It’s totally worth it, I promise.
Preheat oven to 325 Fahrenheit.
In a large bowl, mix the shredded coconut with the sweetened condensed milk. It’ll be a big gloopy mess—just keep breathing and power through.
Whisk the egg whites thoroughly, then add to the coconut along with the vanilla extract and salt. Mix until fully incorporated. It’ll still be gloopy, there’s no changing that.
Line a cookie sheet with parchment paper.
Using a cookie scoop or large spoon, make coconut balls about two inches in diameter and place on the cookie sheet about two inches apart. This is the stickiest part—you can do it! I believe in you!
Bake for approximately 25 minutes, or until golden brown.
Cool and enjoy. See? Worth it.
Go the extra mile by melting dark chocolate and dipping the macaroons halfway, or drizzling chocolate over their tops, or applying chocolate however you fancy. It’s chocolate—you can’t really go wrong.
Brew some tea, curl up with a book in your favorite reading chair, and eat your macaroons. Stare out the window at the stormy winter weather. Picture yourself on a beach.