Recipe- Coconut Macroons To Beat The Weekend Blues

Google search optimization dictates that I use the phrase Coconut Macaroons with Unsweetened Coconut immediately to help my rankings. Boom – done. Now let’s talk about what has been all of our minds recently: Covid. I have been avoiding discussing it here – head in the sand much? No. I avoided it because I had convinced myself that that wasn’t what the blog was for. But then I imagined coming back to this post years from now and wondering how I could have ignored something so big.

It is Big. It is overwhelming and I am currently (MashAllah) blessed to be in a country where we didn’t wait for things to get bad to start being cautious. I am also blessed to be living in a time where even on the bleakest days at least three memes will make me smile.

Sweetened coconut is delicious. So delicious that I could toast it and snack on it and be happy. I put it on cakes and love it, would top a tart lemon bar with it in a heartbeat. But mix it with condensed milk and then eat it? Pass.

Ingredients

2 Egg Whites
3 1/2 cup Unsweetened Shredded Coconut
300 ml Condensed Milk (1 can)
1/2 tsp Salt
1 tsp Vanilla Extract

Method

* Preheat the oven to 325 F and line a baking sheet with parchment paper

* Whip the two egg whites in a bowl on medium speed till soft peaks form – that means when you lift the whisks out from the batter it will form peaks

* Combine the remaining ingredients in a bowl and mix in the egg whites.

* The batter will be thick and very heavy on the coconut

* Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart.

* Bake for 20-25 minutes until they are a golden colour – mine were done at 23 minutes. You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them.