It was a cold winter day and we were driving pass Santa Cruz mountains. I was craving for cappuccino while S wanted an oven fresh pizza. Before I could realize he had parked in front of Domino’s. Since pizza doesn’t really fit into my ‘fat-friendly’ list, I started exploring other options. I saw this small bakery shop which looked very inviting. The smell of fresh bread was very tempting. While I was still deciding the owner brought out a tray full of coconut macaroons just out of oven. He dipped one macaroon in chocolate and insisted me to try.
That was the highlight of our trip! Warm, soft, sweet, chewy coconut macaroon with lightly crunchy base dipped in warm chocolate was a pure bliss! I packed some and promised myself to recreate this joy at home! Here it is, a very simple recipe and very few ingredients. Though it’s a sugar bomb, once in a while it’s worth the splurge 🙂
Warm, soft, chewy, sweet coconut macaroons - puer bliss!
- Egg Whites - 2
- Sweetened Coconut - 14 oz (shredded)
- Sweetened Condensed Milk - 14 oz
- Pure vanilla extract - 2 tsp
- Salt - a pinch
- Preheat oven to 325 degrees F.
- Combine sweetened condensed milk, sweetened coconut and vanilla extract in a big bowl. Mix well
- Whisk the egg whites, initially on medium speed changing it to high till it forms medium peaks.
- Fold in the egg whites into the milk-coconut mixture.
- Line a baking sheet with a parchment paper.
- Drop the mixture either using 1 3-4 inch ice cream scooper or using two spoons.
- Bake for 25-28 minutes, until they turn golden brown.
Confession – I baked them little too longer.
BTW, the name of the place is ‘companion bakeshop‘. It’s absolutely worth a stop if you are visiting Santa Cruz.