Did you know that the world is still turning and Easter is happening next weekend? How is that even possible?
Ash Wednesday seems like it was five years ago, but it was at the end of February, back when when eggs were not a hyper-precious commodity. It was a time I would have gladly posted a recipe requiring two egg whites and maybe—big maybe—given you an idea of something to do with the yolks. But that was then. Now, the idea of asking you to separate eggs for a non-essential recipe and then leaving you to find something to do with egg yolks is just…well, I’m not going to do it. Not today.In keeping with my stay-at-home, work with what you have, waste not/want not approach to baking (and literally everything) right now, I’m taking a note from a recipe I posted last Easter: Chocolate Macaroon Tart. In case you missed it, it’s basically a giant coconut macaroon filled with chocolate ganache…except that it’s not a macaroon at all! Or not the way most people think of a macaroon, anyway. I mean, it’s coconutty and all, but where macaroons are traditionally made with egg whites and sugar, this tart crust is made with sweetened condensed milk. And, since that mixture worked so unbelievably well pressed into a pan, why not mound it like regular macaroons and bake until golden?
Wow, I just said “macaroon” like 478 times.Anyway, here is a pantry-friendly version of Coconut Macaroons, a springtime classic. You’d never know these aren’t made with the usual egg whites and sugar—they’re just as toasty-edged, soft-centered and delightfully chewy as their traditional counterparts.The ingredient list is short: a bag of sweetened shredded coconut, about half a can of sweetened condensed milk, some vanilla and salt. No vanilla? Leave it out. Wish they had a little lime or orange to offset the sweetness? Zest some into the sweetened condensed milk before mixing. Like your macaroons dipped in chocolate? Cool them and then dip away!And if you, perhaps, have egg whites leftover from—I don’t know—making Lazy Lemon Curd, and are looking for traditional macaroons, you can double this recipe and swap the potato chips for 3 cups of coconut.As for this recipe, all you’ll have leftover is a half a can of sweetened condensed milk, and if you’re not already drizzling that into your weekend coffee…well, you’re in a pandemic and this is the time to start.
makes about 1.5 dozen
3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
pinch of Kosher or sea salt
1 14-ounce bag (5 cups) sweetened flaked coconut
Preheat oven to 350F. Line 2 baking sheets with parchment. Set aside.
In a small bowl or liquid measuring cup, use a fork to whisk together sweetened condensed milk, vanilla and salt.
Place coconut in a medium mixing bowl. Pour in sweetened condensed milk mixture and stir together with a silicone spatula or wooden spoon. Wet one hand and knead a few times to make sure everything is well-combined.
Wet your hands. Scoop coconut mixture in 1 1/2 tablespoon increments (I used a medium cookie scoop) and form into balls. Place 2 inches apart on prepared pans. Bake 16-17 minutes, or until light golden and slightly puffed. Let cool on pans for 10 minutes before removing to a rack to cool completely.
Coconut Macaroons will keep covered at room temperature for a few days.