Coconuts bring nostalgia to me. Growing up on the island of Guam, I was surrounded by coconut trees. A tree grew by our house and I remember eating many delicious Filipino dishes and desserts that originated from it.
I recall my family members preparing the coconut itself outside. Breaking the coconut shell, with a machete type knife. Then scraping out the insides, by sitting on a wooden seat, that had a sharp metal grater on the end of it.
Only in my early 20’s did I first ever try a coconut macaroon! Sure we had our version of it, but it’s nothing like the ones you get at a local bakery. A delectably, sweet, and toasted coconut cookie chunk!
This recipe is easy, healthy, and has just the right amount of sweetness in it!
(Makes 20 macaroons)
- 2 3/4 cups unsweetened shredded coconut
- 2/3 cup canned cream of coconut
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup sugar
- Chocolate syrup or chocolate melted
- On a stovetop, gently toast the coconut until barely brown, but not golden. Then cool for about 2-3 minutes.
- In a bowl, combine all the ingredients. Chill in freezer for 10 minutes or until firm.
- While mixture is in the freezer, preheat oven to 325 degrees.
- Line a sheet pan with parchment paper, butter the paper. Then with wet fingers, shape 1 tablespoon of coconut mixture in a circle, creasing a point on top. Repeat until there are 20 small macaroons on pan.
- Bake for 18 to 20 minutes, or until golden brown.
- Then drizzle with chocolate!
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