Easy Coconut Macaroons

You know those side salads that come with takeout meals that you never eat? This is the perfect smoothie for them.

Baking queen here. If you love coconut macaroons you may want to stay away from this post, because they are actually so easy to make. For any overachievers, I’ve included an optional part of the recipe, which allows you to make your very own condensed milk. The only reason to utilize this, in my opinion, is if you need or want to make your macaroons dairy-free. 

The last batch of coconut macaroons I made, I made with almond milk condensed milk. While I felt extremely ~accomplished~ they were definitely chewier than I prefer. Perhaps a cashew or rice milk will prove less so. If you try it and like it, let me know! Without further ado…

Ingredients:

1 14-oz bag of sweetened coconut flakes 

1 can (7/8 cup) sweetened condensed milk* 

1 generous teaspoon vanilla extract 

2 egg whites 

1/2 teaspoon of ~pink himalayan sea salt~ (Kosher will do, peasant)

(Optional) 6-oz melted dark chocolate or chocolate of your choice

*If you are making your own condensed milk:

Ingredients for Homemade Sweetened Condensed Milk:

2 3/4 cup milk of choice

1/2 cup of sugar

1/8 teaspoon of salt

Directions:

1. If you are making your own condensed milk you will need to do that first, if not a day prior. Otherwise, begin by preheating your oven to 325 F and line two baking sheets with parchment paper. 

2. Combine coconut flakes, condensed milk and vanilla. 

3. Next, whisk the two egg whites and salt with an electric mixer until peaks form. That is the technical baking term for it being ready. In layman’s terms, whisk until it looks like whipped cream.

4. Fold the egg whites into the coconut mixture with a baking spatula until evenly combined.

5. Lastly, use large spoonfuls to scoop them onto baking sheets. Bake for about 24 minutes.

6. If dipping them into chocolate, melt the chocolate as you wait for the macaroons to cool slightly. Dip the macaroons into the chocolate and then back onto the parchment lined baking sheets. Chill in refrigerator for at least 10 minutes for them to set. Enjoy!

Directions for Homemade Sweetened Condensed Milk:

1. Add milk, sugar and salt to large saucepan over medium heat. Do not boil. Let it lightly simmer.

2. Allow it to sit for 1.5 – 2 hours. Yes, that long. You want royal macaroons, you pay the royal price.

3. Once it simmers down to about a cup (or 7/8 cup) pour it into a heatproof jar and let it chill in the refrigerator.  I put mine in overnight, but a few hours should be fine or until it comes to room temperature. This ensures it is the right consistency. Let me know how it goes! 

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