Coconut is one of my favorite things. I love it by itself, blended in smoothies, in curry recipes, and toasted (covered in chocolate).
I pretty much always have have a can or two of coconut milk on hand in case I want to make a spiced marinade for meats, or a sweet dessert. Lately I've added shredded coconut to the mix as well. I blend it up with my protein shakes and throw it on top of yogurt to add flavor and texture.
That's what I love most about it - it's versatile. It can be amazing as a dessert and also be great in savory dishes. There are not too many things that work so well for both savory and sweet.
2 1/3 c. desiccated coconut
1 c. sugar
Preheat oven to 200 degrees.
In a large pan, mix together all of the ingredients until combined.
Cook on medium heat for about 5 minute, or until the mixture gets sticky and thickens up. This may take up to 15 minutes depending on the heat you cook it at. Make sure you stir the entire time, because with that many eggs, you don't want to end up with scrambled eggs and coconut (yuck!).
Line a baking sheet with parchment paper and scoop the mixture onto it, and form into balls. I used an ice cream scoop to make it easier on myself. Do note that if you use a standard ice cream scoop, the macaroons will be huge. Maybe use a mellon baller if you want to make more cookies and a more reasonable size. Or if you're like me, just go big or go home.
Bake for 15 minutes or until the bottom have begun to brown.
Let cool to room temperature and then feel free to dip them in chocolate. I used 90% dark chocolate to dip mine in, so I only dipped the very bottoms. I found it paired nicely since the coconut is so sweet.
Store in the refrigerator for up to two weeks. Enjoy!
**Note that these are super dense. One of these fills me up for hours, and the best part is that they're not too bad for you either. Win, win.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.