Coconut macaroons

So life hasn't gotten any less busy since my last post - my roommates and I recently moved from the grad dorms into a real house! Packing everything up was a little hectic, but with the help of my generous friends, we managed to get everything out the door, into the car, and over to the new place.

The best part of the new house? An actual kitchen. With an actual oven. This means I can now prepare everything in the kitchen and put it straightaway into the oven (and not have to walk all the way down the hall to find an oven that actually works!). This means baking - more of it!

I already baked a bunch of cookies, a batch of mango lemon bars, and an apple pie for 4th of July, but I finally got around to blogging recipe! Today's post is the coconut macaroon - a simple recipe that only involves four main ingredients (plus other decorative bits). All you have to do is mix egg whites with sugar, vanilla, and almond extract and bake it up.

The result? A sweet, chewy bite-sized treat filled with coconut. I added sprinkles to mine and drizzled the tops with salted caramel sauce, but feel free to try melted chocolate, dried fruit, or nuts!

Coconut Macaroons (makes about 18 cookies)
Adapted from Sally's Baking Addiction

• 4 egg whites
• ½ cup (100 g) white sugar
• 1 tsp vanilla 
• ½ tsp almond extract
• 4¾ cup (14 oz) sweetened shredded coconut 
• ½ cup rainbow sprinkles (optional) 

1. Preheat the oven to 325F.
2. Beat the egg whites, sugar, vanilla, and almond extract together in a stand mixer on medium-high speed until the mixture is foamy. 
3. Fold coconut in and be sure to coat it completely with the egg mixture. Add sprinkles in, if desired.
4. Scoop 1.5 Tablespoons of batter neatly and compactly onto a baking pan lined with parchment paper.
5. Bake for 18-20 minutes or until the tops start to golden brown.
6. Let cool completely. Drizzle with meted chocolate, caramel sauce, or whatever topping you want!
7. Enjoy!