Coconut Macaroons

Every so often, the boys will return from the market with a coconut. Yes, a coconut. Wondering through the produce section this hard brown novelty is just W-A-Y too irresistible.

One time my father-in-law even showed the boys how cool it is to open a coconut. He used power tools. A drill, a hammer and the adoration of three little boys.

What is a girl to do with all this coconut???? Well, make macaroons, of course!

recipe adapted from The Barefoot Contessa

• 14 ounces sweetened shredded coconut
• 14 ounces coconut milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, coconut milk, and vanilla in a large bowl.

Whip the egg whites and salt until they make medium-firm peaks.

Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper

Bake for 25 to 30 minutes, until golden brown.

Cool and serve.

Enjoy!