It's pretty plain to see, I'm on a coconut kick lately. I think it's my secret desire for a tropical getaway! But for now, my reality is packing a gazillion boxes and cleaning my brains out! We're heading back the the desert, yep, good ol' St George Utah! It's been an amazing 18 months here in Virginia. I wish I could pack up the beautiful surroundings, along with all my wonderful friends. My heart aches just writing about it! On Sunday night we went to Conrad and Kristie's for our farewell barbeque. These macaroons were served for dessert, and let me tell you, I was swooning! They are the best homemade macaroons I've ever tasted! The recipe is from the ultimate cook/baker in the world-Barefoot Contessa...wish we were neighbors (there's another secret desire revealed). I better get back to reality!
Coconut Macaroons
Barefoot Contessa
14 oz. can sweetened condensed milk
14 oz. sweetened shredded coconut (flaked)
1 tsp. pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp. kosher salt
Preheat oven to 325 degrees.
Combine coconut, condensed milk, and vanilla in a large bowl.
In electric mixer with whisk attachment, whip the egg whites and salt on high speed until medium to firm peaks form. Carefully fold into the coconut mixture.
Drop batter by rounded tablespoons onto cookie sheets lined with parchment paper.
Bake 25 to 30 minutes, until golden brown.
printable recipe
3 comments:
Jody, You are OBSESSED with coconut! It's a miracle we're friends.
BLECHHH........
but I still love you.
WHAT!?!?!?!?!?! You're moving back to St. George???? I hope everything is ok!!!
Can't wait to try out these macaroons... They look ohhhh so YUMMY!!!
You are moving closer to me...the stars have aligned. Good luck with the packing.
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