Coconut Macaroons

Coconut macaroons, coconut rocks, coconut pyramids, gato coco (in creole) are many names I've come across for this recipe. This one comes from a cooking class from when I was about 13 years old. It's made with condensed milk, grated coconut and egg whites. You can flavour this any way you like. I added cocoa once (although, next time I'd rather use dark chocolate chunks) and I also tried it with roasted almonds. A friend of mine has suggested cardamom which I have yet to try. My favourite, though, is a classic basic recipe with a dash of vanilla.

Mix together:

• a can of condensed milk (300 ml)
  
• 3-4 cups of grated coconut (If using fresh, squeeze some of the water out)
  
• dash of vanilla

Fold in:

• 2 egg whites beaten to stiff peaks

Fold the egg whites in the coconut mixture. Spoon the batter on a lined tray and bake at 400 F for about 15-20 min.

The challenge will be to not eat a handful of these : )