If I was stuck on an island, one out of my three must haves would probably be a coconut. If you've been following my food recipes over the last six months, you know I'm a mega coconut fan. My diet consists of anything coconut. Coconut amino. Coconut oil. Coconut milk. Everything coconut. Is that good? All I know is that it makes every dish a little sweeter. Now that we're shifting into the fall season, that doesn't mean we need to give up coconut, or that I need to give it up. Because I won't. It's just not happening.
We had another fun filled day of baking, my grandmother, mother and I. Lots of bonding, lots of laughter. So good for the soul. As we finished making our coconut cake, we had some leftover shredded coconut pieces lying around. So my grandmother decided to whip up some coconut macaroons, as to not waste our leftovers. Totally genius. The result? Melt in your mouth buttery sweet coconut macaroon bites. Yes, I'm exaggerating the description here because it's sooo good. I highly recommend pairing this with a scoop of ice cream. Can you think of a better nighttime snack than that?? I think not.
Even better. I'm sharing the recipe for this fabulous pastry. You saw that coming of course. So go ahead, give these a try. They're simple to make and oh so good. Plus, they're gluten free. Bon appetite!
WHAT YOU NEED:
- 2 cups of flaked / shredded coconut
- 3 tablespoons of butter
- 2/3 cups sugar
- 2 eggs
1). Pre-heat oven at 350 degrees F. Melt the butter and let cool.
2). Beat the eggs and sugar until light yellow and very thick. Add the coconut and the butter. Let the batter rest for a few minutes.
3). Drop spoonfuls of batter onto a greased or parchment-lined baking sheet.
4). Bake on the center oven rack for around 12 minutes.