Coconut Almond Macaroons
It has been a while since I have posted here. So much has happened, and then not really anything at all. It has been a journey of transitions in what used to be a household. Although, as my household changes, I seem to be slowly finding a community. And in going to meet a new friend, I made these coconut almond macaroons. To learn more about life and how things have been moving along, check out my substack
I have been cooking some interesting things here and there. Mostly been trying to find my pace and place in this new turn in my journey called life. Things are a little topsy turvy, but hopefully I will find my way through life and things.
About these Coconut Almond Macaroons
It has been a while since I made something specifically for a hostess gift. The occasion and life has not quite presented itself. Last Friday however, with a combination of deciding to make something for my son who was going to be visiting and my journey towards going to meet Neena, a new member of my growing community.
I started with a recipe for Coconut Macaroons. I also did not quite enough coconut, so add used some almond flour. I progressed further to give this a little bit more of a holiday impact. As a result I threw in some pecan and cranberries for a moist and fun cookie.
Reflections on Life
Life has been moving along. Still not sure where it is taking me. I would like to believe like almost all my ups and downs, this down will also find its way back up. The year is gently or maybe turbulently winding its way down. I am honestly quite done with 2023. It has not been the best of years for me. Yet, there is always just a little good somewhere thrown in with the crazy.
And until we find it here are some coconut almond macaroons for you. Other seasonal recipes for you to check out will include this cranberry and apricot chutney and almond yogurt apple cake.
Ingredients
- 3/4 cup of sweetened flaked coconut (about 7 ounces)
- 3/4 cup of almond meal
- 3/4 cup of condensed milk
- 1 teaspoon vanilla extract
- 2 large eggs whites
- ¼ teaspoon salt
- 1/4 cup chopped pecans
Instructions
- Pre-heat the oven to 350 degrees.
- In a mixing bowl add in the flaked coconut, almond meal and the condensed milk and the vanilla extract and mix well.
- Pre-heat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Beat the egg white until still peaks are formed.
- Stir in the egg whites, salt and half the pecans into coconut mixture.
- Shape the macaroons into small uniform balls. Press the remaining pecans over the top.
- Bake for 15 minutes until pale golden, this will take about 15 minutes.
- Let the macaroons rest for 15 minutes. Remove from the oven and serve warm or cool and enjoy!