coconut macaroons {oh yes}

I had the best of intentions to recreate the incredible coconut cream cake my husband and I enjoyed on our wedding day for our anniversary.  Sadly, a thirty hour continuing education course over the weekend didn’t allow for much time to bake.  Sad face.  Instead I salvaged up the minimal energy needed to make coconut macaroons, which only require five simple ingredients and fifteen minutes of prep time.  Anniversary bliss.

{Stiff foam peaks.}

{I added chopped semisweet chocolate to half the recipe, which was delicious and exactly what Bertha (my belly) needed for dessert.  For the recipe, I recommend adding extra coconut, decreasing the condensed milk, and turning the oven to 300° rather than 250°.}

{share your thoughts}

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: