To have baked this,
This, that haunted me for years
And always seemed amiss.
A recipe so amateur
Quick, simple, easy as hello,
A perfect snack
That beats cakepops & jello
Crusty & warm
Holding melting moments within,
Not to bake more of these
Was a terrible sin!”
When life is troubling you, and all you are left with is eggs, sugar and shreds of coconut & almonds, this is exactly what you should bake. Trust you me, it'll be a re-birth.
A quick & simple dessert that's ready in under 30 minutes. Great as a snack or an appetizer, it's a must-have for all coconut lovers!
In fact, they should make it a state rule to have one everyday. Nomnomnom.
Ingredients (makes 15 macaroons)
1 ½ cups shredded coconut, unsweetened
½ cup raw almonds, finely chopped or slivered
2 large egg whites
2/3 cup fine brown sugar
1 teaspoon vanilla extract
A pinch of salt
Preheat the oven to 350°F. Grease a cookie/baking tray and keep aside
Toast the coconut and almonds in a non-stick pan for 5-6 minutes, till they turn golden brown. Cool to room temperature.
Whisk the egg whites, sugar, vanilla, and salt until the whites and sugar are combined and the mixture turns frothy. Mix the coconut and almonds into the egg white mixture and stir well till the coconut soaks in most of the moisture and forms a thick batter. Shape the macaroons with your hands or a spoon and line them up on the baking tray, approx 1 inch apart. Bake for 15-20 minutes or until golden. Cool completely on a wire rack and enjoy.