Question: Is there anything more blissful than biting into a fresh coconut macaroon?

Answer: No.

Well, that was easy and straightforward, wasn’t it? Want to know what else is easy and straightforward? Making coconut macaroons, that’s what. Seriously, you could make this recipe half-asleep, with one hand, blindfolded on roller skates. You know, if that’s the type of predicament you find yourself in. But enough about me, let’s get to the recipe!

Coconut Macaroons

1 large bag (14 ounces) sweetened, shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 extra large egg whites, room temperature
1/2 teaspoon salt

Directions
Preheat oven to 325 degrees. In a large bowl, combine the coconut, sweetened condensed milk, vanilla, and almond extract with a spoon. In a medium bowl, use an electric mixer with a wire whisk to whip the egg whites and salt until you have medium-firm peaks. (Hint: It’s better to over-whip than under-whip, so if you’re in doubt, keep whipping.) Carefully fold the egg whites into the coconut mixture. Chill the dough for 10-15 minutes. Drop rounded tablespoons of the mixture onto a prepared cookie sheet (parchment or greased) and bake for 20-25 minutes, until golden brown. Cool and serve.

TIP: Take your macaroons to the next level with chocolate. Melt your favorite chocolate in a double boiler and dip half of the cooled macaroons in it, or drizzle chocolate over the top. Mmmm!

BONUS TIP: Store macaroons in the refrigerator for ultimate freshness.

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