Lemon Coconut Macaroons

I'm so bad.

I make things with coconut too often.

I make things with coconut, knowing that no one else will get as ridiculously excited about it as I do.

I make things with coconut for purely selfish reasons.

I make them for me, myself, and I.

And we're always so fantastically happy about it!

This was my first go at making coconut macaroons. Yes, it's true! And how wise of me to have had the foresight to know how quickly they'd tear down my "only three!" rule.

Umm. I ate a lot of these. And by a lot, I mean 10-12...in the course of 2 days.

But I ran fast and far, like a mouse in cat's alley, fast and far. So that counts for something. Right?

Just a little aside;

Almost every cooking show has a token pastry chef contender, and sadly, they are seldom taken seriously. Last Sunday, someone on The Next Food Network Star made a snide comment about a fellow contestant (who happens to be a pastry chef). Honestly, making cracks about the supposed lack of talent it takes to "frost a cake" is so clichéd...and just plain ridiculous.

Most desserts are not easy to put together. Baking takes a scientific precision, and, at times, requires superhuman patience (and will power). That can't always be said about other forms of cooking.

I'm a baker, not a hater. So I get mad when pastry chefs, and bakers, are not treated with as much respect as other "chefs."

So please hug a pastry chef, home-baker, or dessert maker today.

If you're especially nice, we'll make you something sweet.

Lemon Coconut Macaroons

recipe adapted from Paula Deen

Yields about 10-12 cookies

ingredients

1 large egg white

1/8 teaspoon salt

3/4 cup sweetened condensed milk

1 Tablespoon lemon zest (about 1-2 lemons)

1/4 teaspoon almond extract

1 Tablespoon lemon juice

1 (14 oz) bag sweet, shredded coconut

method

Preheat the oven to 300 F. Line baking sheets with parchment paper.

In a medium size mixing bowl, combine the egg white and salt. Whisk vigorously for about 2 minutes (you want it to be nice and frothy).

Add the sweet milk, lemon zest, almond extract, and lemon juice; whisk to combine.

Add the coconut and, using a large rubber spatula, fold the coconut into the egg mixture until well combined.

Use a small ice cream scoop, and your hands, to shape the mixture into 1 1/2-inch mounds. (It's very sticky, so have a clean, wet towel on hand.)

Place the mounds onto the prepared sheets, leaving about 1-inch of space between each cookie.

Bake for 18-20 minutes, or until lightly browned.

Remove the pans from the oven and allow the cookies to rest for about 2 minutes before carefully transferring them to a cooling rack.