gluten-free coconut macaroons.

The other day I found myself in a total conundrum.  I had a growing list of people coming over for a dessert event at our home, with only 2 desserts planned.  Figuring I needed one more little thing – something easily nibble-able (totally a word) and delicious but quick and easy to whip up in the short time I had before everyone showed up…I made these macaroons.

I know what you’re thinking…”Duh, Kelly, these cookies should totally be making an appearance at your Easter table or Mother’s Day brunch, not smack-dab in the middle of Fall.”  And you would be right.  But here’s what makes them perfect for this time of year:  have you seen the deals on baking items during the months of October, November and December?  Jimminy Christmas!  They’re practically giving these items away!  So since I had extra coconut in the pantry and several cans of condensed milk (and can we just stop for a moment and ask how in the world they actually condense our milk any further?)…these fit the bill.

And boy were they delicious.

There are 5 ingredients in this recipe – 5!

First mix up coconut, condensed milk and vanilla…

Next, beat up some egg whites and salt…

That’s right – go on and beat ’em up good.

Mix the eggs and coconut mixture together and plop ’em onto a baking sheet!

Seriously, people…it doesn’t get much easier than this for bakery-fresh cookies that are gluten-free.

And here they are in all their coconutty glory.  And if you have some coconut leftover, may I suggest tossing some in these scones or this granola or this heavenly tart.

Coconut Macaroons

(adapted from Barefoot Contessa, makes 20-22 cookies)

14 ounces unsweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon vanilla

2 large egg whites, at room temperature

1/4 teaspoon salt

Instructions:

Preheat oven to 325F

Combine coconut, condensed milk and vanilla in a large bowl.  Whisk egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make firm peaks.  Carefully fold egg whites into the coconut mixture.

Drop the batter onto baking pans lined with parchment paper using either a small ice cream scoop or two teaspoons.  Bake 25-30 minutes, or until golden brown.

To store:  Keep at room temperature, well wrapped, for several days.

TOTAL:  $5.51 or $.28 per cookie.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

145 calories per cookie

9 grams of fat

14 carbs

3 grams protein

1 gram fiber

Mosey on over to Facebook and let me know what you think or send me a pic if you tried it!

savory shortbreads with parmesan, fennel and sea salt.

Savory cookies are totally my new favorite way to cookie.

Totes.

In fact I baked up this recipe to bring to new neighbors who had moved in next door…except that, well, they sort of disappeared in the time that it took me to throw on some lipstick and get them wrapped up pretty.  I had the best of intentions.  Really.

roasted fall vegetables.

Eat Your Veggies!

Not the veggie-eating type?  Well after sampling this recipe you might just change your mind.  There’s something indescribable that happens when you toss your veggies in olive oil, garlic, salt and pepper.  They get all sweet and caramely and flavorful.

strawberry basil bruschetta.

If I could have a best foodie friend (BFF), it would be goat cheese.  I’ve been known to eat it at every meal, scrambling it into my morning eggs, tossing a little in a chicken salad  for lunch, or throwing some on top of an arugula pizza for dinner.  I’ll never get tired of goat cheese.   This is a friendship that has stood the test of time.

dark chocolate coconut granola.

Please don’t leave me alone too long with this granola.  I beg you.

You know those foods that sit around your kitchen, staring at you, teasing you, imploring you to take just one little bite?  And then you cave and before long there simply isn’t anything left in the box or bag or carton or jar.  Starbucks ice cream comes to mind, as do those evil peanut butter pretzels.

Get behind me satan!

homemade chunky applesauce.

Yep.

Kickin’ it Ma Ingalls style again this week, ya’ll.

Here was my experiment:  can I make homemade organic applesauce for less than I pay for the jarred stuff?

Well you’ll just have to keep reading to find out how my little experiment turned out…

summer smoothie pops.

…and now for the continuation of my, it’s summer, it’s hot as heck, and my bananas are ripening faster than I know what to do with them, posts.  My last post was inspired by my kids’ ravenous appetite and the fact that I had ripe bananas, yogurt and strawberries hanging around the kitchen and begging to be put to use.  Well how’s this for utter laziness?  The only difference here is I’ve swapped juice for bread and strawberries and replaced the toaster with the freezer!

nanaberry toast.

If only I had it in me to rise at the crack of dawn each morning like Ma Ingalls and offer my kids freshly baked bread and scrambled eggs I gathered from the organic hen house.

Real life:  my precious and ferociously hungry kids make sure I know they’re awake and ready to eat by 6:30am each morning, and I hunt for my glasses, stumble out of bed and pour them a bowl of cereal with milk while I patiently anxiously wait for my coffee to brew.

fig and gorgonzola crostini.

So the other night my husband and some friends were getting together for a guys night, and I was tasked with sending him off with some beer and an appetizer.  I bet you would thoughtfully support your loved one’s extracurricular activities with an appropriate manly dish…meatloaf sliders, 7 layer dip, hot wings…

chile lime creamed corn.

Ok, I’m really putting myself out here now:  you’ve seen my handwriting.

Maybe now you can appreciate why my friends and family mock me for having such awful chicken scratch.  Like maybe I was formerly in a gang, or never passed the 3rd grade in penmanship.  It’s remedial, for sure.  But between us, in this digital age I’ve started to not care, well except for those occasional times that I have letters returned to me because the poor post office can’t find my recipient’s address.