Time is dwindling on month four and I won’t lie: I’ve been scrambling. I was going to whip up a simple thumb-print cookie for you guys, but I saw these in a cookbook and flashes of my love for the macaroon came rushing back. Flour-less, sweet and chewy little clouds of coconut heaven. Ah… the sickest part? I ate them all in one sitting.

4 egg whites
1/2 c. sugar
1 tsp. almond extract
8 oz. package shredded & sweetened coconut, lightly toasted
1/4 c. crushed almonds for sprinkling

Preheat oven to 350 degrees. Using a mixer, whip egg whites until they start to stiffen. Add sugar slowly, and continue whipping until mixture forms stiff peaks (it will look really glossy and shiny). Lastly, whip in extract. Using a spatula, fold in coconut. Drop tablespoon-sized dollops of batter on a parchment lined baking sheet, top with a sprinkle of almonds and bake for 12-15 minutes. The center should still be moist, but the outside golden!

Note for making exquisite macaroons: SO… I messed these up a bit. I didn’t have an 8 ounce package of coconut. I cut it short a little bit, which only hurt my poor little macaroons in the long run because they fell flat once cooled. Oopsie doodles. So don’t do what I did and put the correct amount of ingredients in! They were still delicious (obviously, seeing as though I gluttonously threw almost all of them back in one sitting)!