It really felt like Spring was approaching here last week.
For me, that is always the time for some cleaning, renewing, and getting around to all those little projects I have been putting off (avoiding) all winter.
I started to go through my kitchen binder, the one I started in the 90’s to keep track of all the recipe bits and pieces.
Some torn from popular food magazines (I won’t admit to doing that in the doctors office though), others jotted down on whatever paper was at hand at the time.
Early in my “cleaning” I came across this recipe for Coconut Macaroons, it was written on the back of an envelope and shoved into one of the plastic sleeves where I keep the tear-sheets. Where it has been hiding for (I am guessing) about 6 years.
It was like finding the Holy Grail.
Oh I remembered these!! My friend Leanne had made them.
And I couldn’t stop eating them, warm from the oven they were soft, sweet but and still chewy and moist.
She sent me home with a little bundle of them wrapped in a kitchen towel.
The following day she called me to chitchat I and asked (begged) her for the recipe.
I can’t believe I never got around to making them.
Now my kids begging me to make them, they have made an appearance twice in the last week and a half.
We have to make up for lost time!
- 14 ounces (1 package) sweetened shredded coconut
- 14 ounces (1 can) sweetened condensed milk
- 1 tsp pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon salt
Preheat oven to 325 degrees.
In a large bowl combine the coconut, vanilla and condensed milk.
Using a stand mixer or hand mixer whip egg whites and on high speed until they make medium firm peaks.
Fold the egg white into the coconut mixture carefully.
Drop batter using two teaspoons onto sheet pans lined with parchment paper.
Bake for 25-30 mins, until golden brown.
Cool and serve. (or devour while standing at counter)