Coconut Macaroons

There are no ingredients in my house today. I desperately need to go shopping! I grabbed a salad on my way home for dinner, and made some rice to go with it. A sad little dinner, I know.

Since I had no ingredients, I didn't have high hopes for dessert. But, I had a bag of coconut, eggs (stolen from my sister), and condensed milk. Perfect! Just the ingredients for coconut macaroons!

I LOVE coconut. I think it’s great, and coconut adds a wonderful taste/texture to a lot of gf foods. I usually have a few bags around.

Coconut macaroons are easy to make and most people love them. You need:

14 ounces condensed milk (1 can)
1 tsp cinnamon
300 grams unsweetened coconut (I used shredded, but anything works) that’s about 3 1/4 cups
3 egg whites
Pinch of cream of tartar

Heat the oven to 350

Mix the condensed milk, cinnamon and the coconut together in a large bowl, then set aside.

Using a hand held mixer, or a stand mixer, beat the egg whites and cream of tartar until stiff peaks form (this will take a few minutes). You’ll know your eggs are stiff enough if you can hold the bowl upside down (over your head) and nothing falls out. I saw Jamie Oliver do that once when he was making Pavlova, and I always tip the bowl upside down now to make sure my eggs are stiff enough.

Fold the egg whites into the coconut mixture until evenly mixed.

Scoop out balls of the coconut mixture and put them on a parchment-paper lined cookie sheet.

You can mold the scoops into a round shape for a nicer appearance.

Bake for about 25 minutes, and cool before serving.

You can dip these in chocolate if you want to try something different, but I’m all chocolated out at the moment, so I left mine the way they were. You can also add oats or coco to the mixture if you want.

Store uncovered for up to a week. If they too hard, put them in a covered container overnight.