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(not so) Guilty Pleasure- Coconut Macaroons

Growing up, coconut sweets were the greatest treat. My dad and I would race to find the coconut filled chocolate truffles in the box of chocolates…and macaroons have always been a very special indulgence. I don’t know why I have never ventured into the macaroon making business…I think that they intimidated me. The light, fluffy beauty that is the macaroon seemed so difficult to duplicate…but last week, I faced my fears and went for it! I am glad that I did…they are beyond easy to make, and with a few simple substitutions- they are a wonderful (not so) guilty pleasure!

2 Cups sweetened, shredded coconut
1 14 oz can fat free sweetened condensed milk
1 t vanilla extract
3 large egg whites, ROOM TEMPERATURE
1/4 t sea salt

Preheat the oven to 325 degrees. Combine the coconut, condensed milk, vanilla and salt in a large bowl.

In a separate bowl, using an electric mixer, whip the egg whites until they form stiff peaks.

Now, gently fold the egg whites into the coconut mixture.

Drop tablespoon fulls of the batter onto a baking sheet.

Bake for 30 minutes- until they are golden brown. Cool completely and store in an air-tight container.

Cinnamon Crumb Cake Muffins

Cinnamon Crumb Cake Muffins
1 1/2 C all-purpose flour
2 1/2 t baking powder
1/2 t sea salt
1 t cinnamon
1/4 C brown sugar
1/4 C white sugar
1 egg
1/3 C 0% plain Greek yogurt
1/2 C almond milk (you can use regular milk or coconut milk as well)
1 t vanilla extract

Crumb Topping
1/8 C white sugar
1/4 C brown sugar
1/4 C white flour
1/4 t sea salt
1 t cinnamon
4 T cold butter

Preheat the oven to 425 degrees. In a medium bowl combine the flour, baking powder, salt and cinnamon. In a larger bowl, mix together the sugars, egg, greek yogurt, almond milk and vanilla extract.

Slowly pour the dry ingredients into the wet ingredients and mix well.

Fill a lined muffin tin with the batter.

Make the crumb topping by combining all ingredients and pinching the mixture together with your fingertips until a crumble forms.

Now, top each muffin with crumb topping.

Bake for 18-20 minutes. Cool completely on metal cooling rack. Store in the fridge and reheat for 10 seconds before eating!


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