coconut macaroon sandwiches

This is what happens when you have a hankering for something sweet, but only three scant tablespoons of sugar to your name…

Yeah, I could have climbed in the car and driven three blocks to the store for more sugar. But it’s hot outside, it’s Sunday, and I’m lazy.

And because the only neighbor that even acknowledges our presence is a single guy in his mid-to-late fifties, who more than likely hasn’t purchased sugar in at least a decade, there wasn’t even the option to borrow from the neighbors.

I’m not sure why our neighbors don’t talk to us. It couldn’t be that my kids are constantly chasing quails and wild rabbits through their lawns, screaming things like “HOTDOG DOT COM” and “MOMMY, WHAT DOES BIRD PEE LOOK LIKE?” at the top of their lungs.

Whatever, it’s their loss. We’re awesome.

Thankfully, I’m a resourcefully lazy person. One with very little sugar, but a full bag of shredded sweetened coconut.

Seven simple ingredients, fifteen minutes prep time, ten minutes baking time, and BOOM. I had a plateful of these…

Coconut Macaroon Sandwiches
(makes around 15 sandwiches)
14 ounces sweetened shredded coconut
2 egg whites
2 tbsp sugar
1/8 tsp coarse ground salt
2 tsp vanilla

Whipped Chocolate Ganache Filling:
6 ounces milk chocolate chips
1/2 cup heavy cream

In a large mixing bowl, whisk together the egg whites, sugar, salt and vanilla until thoroughly combined and frothy. Add the coconut and mix with a wooden spoon to evenly combine, then cover with plastic wrap and refrigerate for one hour.

To make the whipped ganache filling, pour the chocolate chips in a medium sized heat safe bowl and set aside. Microwave the heavy cream for 30 seconds then pour it over the chocolate, then stir to melt completely to a smooth consistency. Refrigerate to chill (around 30 minutes.) Using a hand mixer, whip the chocolate on medium speed for around 5 minutes, or until soft peaks begin to form. Cover and refrigerate until you’re ready to assemble the sandwiches.

Preheat the oven to 325 degrees and line a sheet pan with parchment paper. Using your hands, form little firmly packed balls of the chilled coconut mixture and place them on the prepared sheet pan, around 1 1/2 inches apart. Flatten them to 1 1/2 inch circles…

then bake in the preheated oven for 10 – 11 minutes or until the edges begin to turn a light golden brown. Allow them to cool to room temperature on the pan before assembling the sandwiches.

To assemble, flip over one of the macaroons and top with a heaping teaspoon of whipped ganache…

Top with a second macaroon and smoosh down, just a weeee bit.

Don’t let their size fool you. Just like my crazy kids… they’re small, but they pack a mighty sweet little punch. See, my neighbors don’t even know what they’re missing. Awesome.

OMFG. SO GOOD.