Every time I make these Coconut Macaroons, people ask me for the recipe. One bite and you will, too!
My love affair with coconut began in college. I’d always enjoyed coconut prior to that, but during a study abroad class in Greece I fell head over heels for these coconut sticks you could buy from street vendors. I’m embarrassed to admit how many I ate during my stay, but how often was I ever going to be in Greece? They were likely little more than shredded coconut, sugar and perhaps condensed milk, but I still think of them fondly. No other coconut recipe has been able to top that memory…until now. These Coconut Macaroons are – hands down – the BEST I have ever tasted. I know, I know, big claim to make, but I think you’ll agree with me once you try them.
These macaroons are different from many recipes out there. For starters, they use unsweetened, desiccated coconut. This is not the sweetened variety that you find in the baking aisle; it’s in the dry variety over in the bulk food bins. Another big difference is most macaroon recipes use condensed milk. Not here. You use just a touch of cream cheese to keep them moist instead. Finally you pop a whole vanilla bean in the bowl and let all the yummy flecks of pure vanilla infuse the coconut mixture. When baked, the outside retains a bit of crunch and chew while the inside stays moist and soft.
No, this is not your average coconut macaroon. It’s coconut bliss.