Ever looked at something and thought, “This is too simple and good to be true?”
I know the feeling. It’s how I feel about peanut butter and chocolate; a glass of wine; quick bread; the quiet of a sunrise or sunset; reading a book in the park; walking hand-in-hand with my husband; and basking in the presence of God. At their core, each of these things whispers simplicity and produces an indulgent moment and memory.
Our lives can be such a complicated balancing act, full of work, appointments, meetings and errands. I think that’s what makes simple things so enjoyable. They allow us to escape whatever madness is around us and hit the pause button.
Just because something is simple doesn’t mean that it’s not good. Sure, a gourmet Food Network recipe might be jaw-droppingly tasty but simple recipes can be just as great, too. A meal doesn’t have to consist of a laundry-list of ingredients to be a masterpiece.
That’s what is so wonderful about these fool-proof coconut macaroons. There are only SIX ingredients! And I promise you, as long as you get the measurements and oven temperature right, they will turn out perfect every time. (This is to say I have never had a batch flop before.)
I am proud to say that these coconut macaroons have also been husband-approved. The Mr. says he likes them just as much as the ones I used to bring home from the bakery I used to work at (no it’s not the same recipe).
Perhaps the best part about this treat are the feelings that come with eating it. Every bite brings memories of summer or sitting on a beach drinking a pina colada somewhere. Wouldn’t you like to feel like that?
The easy fix: Go buy some coconut and get baking!
4 egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 1/2 cups sweetened shredded coconut
2 tablespoons cream cheese
1) Preheat the oven to 325˚ F. Line two baking sheets with parchment paper.
2) Using a stand mixer with the paddle attachment (hand mixers work too), beat the egg whites, sugar and vanilla together on medium-high speed for about two minutes until the mixture is foamy. Add the cream cheese and beat until combined. Fold in the shredded coconut until everything is evenly moistened.
3) To form the macaroons, take about 2 tablespoons of the batter and use both of your hands to shape it into a tight ball and place on the prepared baking sheet. Mounds should be as compact as possible.
4) Bake until lightly golden brown, about 20-25 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. If you’re not going to eat them within three days, store them in the fridge. You can even freeze them if you’d like to! My guess is, they will be gone before you know it.