Coocoo for coconut

Growing up under my parents’ roof with four siblings, some things were pretty much guaranteed:

1. If you wanted a hot shower, you better get in the bathroom first. This would also ensure maximum time in front of the mirror with the hair-dryer, hairspray and the curling iron to get a totally awesome 80′s hairdo/hairdon’t.
2. If you asked Mom to go to a friend’s house, she would always ask, “Is your room clean?”
3. Our definition of a clean room was different than Mom’s. Our definition involved piling everything in the closet. The closet is like a separate room, ya’ know. Her definition included a clean closet and nothing under the bed.
4. Though there are many others, a big one is that there would always be good food. Both my parents are excellent cooks, and we were spoiled with tasty meals paired with fun times around the dinner table.

Despite the great food, I was still very picky. I would not have pulp in my orange juice since it might as well be little bugs in there. And peas – no, thank you. Eggs – gross. Mushrooms – slimy fungus. Coconut – why?

Though I still don’t care for a few of the same things I disliked as a child, my tastes have refined since then. I now enjoy many of the things I would have turned my nose up at many years ago, like coconut! But since my husband is selective about recipes with coconut, I don’t make them very often. Enter a visit from my parents, and coconut is back in action! I whipped up some Coconut Almond Macaroons a few nights ago, and even my coconut disliking husband enjoyed them. (Before he gets all defensive, I will clarify that he has always like coconut flavored things, just not coconut texture).

So, here’s the recipe already. Although they are a cinch to make, I will say that they are a major pain to get out of the pan. The extra work is well worth it, though, and I think you’ll agree once you taste these delightful little treats.

Delicious!

Coconut-Almond Macaroons

Ingredients:

4 large egg whites
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. almond extract (optional)
2 packages (7 ounces each) sweetened shredded coconut
1 cup sliced almonds

Directions:

1. Preheat oven to 350°. Coat a nonstick mini-muffin pan with cooking spray. Be sure to spray the pan liberally.
2. In a large bowl, whisk egg whites, sugar, salt, and almond extract until combined. Add coconut and mix with a fork until coated. Dividing evenly, spoon mixture into prepared pan and pat gently with moistened fingers; sprinkle with almonds and press down gently.
3. Bake until the edges are browned and almonds are golden, around 20 minutes. Cool 20 minutes in pan. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely. Cookies keep in an airtight container at room temperature up to 3 days, (but I doubt they’ll last that long).