Mom’s Coconut Macaroons

The power of food–the smell, the taste, the ritual. It has a way of marking time and bringing into reality our past, our deepest loves, and the feeling of connection. 

As someone who has my grandmother's recipe box, I loved the visual and act of the 4x3 card passed from generation to generation. As I write, I am wondering how I will go about keeping and passing legacy? Do I have anything in my own handwriting? Perhaps Marisa is inspiring me to go out and buy my own 4x3 cards and in the meantime, I certainly can't wait to try a little piece of her family history. ~Rebecca

”I’m heavily influenced by the joy of my mother’s love for Christmas, so enter stage left her coconut macaroons, only ever made during the season. She always carefully monitored them to have the perfect bit of browning on top, but they always had the best gooey innards. I was always in awe of her ability to grab things out of the oven with bare hands. I thought, “She must have skin of steal!” The recipe was handed down to her on a 4x3 card from previous generations, so it was special to her too, reminding her of her own mother and grandmother. Someone in our family always tends to make sure they are out on a plate for the holiday. I hang onto my love of them due to my love of her. She’s been gone 22 years.” ~Marisa

Here is Marisa’s Mom’s Recipe (in digital form with Marisa’s vegan swaps)

Ingredients:

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk
Plant-based substitute: full fat coconut milk

1 teaspoon pure vanilla extract

2 extra-large egg whites
Plant-based substitute: 1/3 cup liquid JUST Egg + 4 tablespoons aquafaba (aka garbanzo bean liquid)

1/4 teaspoon kosher salt


Directions:
Set oven to to 325°

Mix the coconut, milk of choice, and vanilla in a bowl.

Separately mix egg whites (or JUST egg and aquafaba) and salt with an electric mixer until it becomes a bit firm.

Fold into coconut mix.

Use ice cream scoop to create batter scoops on sheet pans with parchment paper.

Bake for 25 to 30 minutes, until golden brown

Makes about 20 cookies