I had the best of intentions to recreate the incredible coconut cream cake my husband and I enjoyed on our wedding day for our anniversary.  Sadly, a thirty hour continuing education course over the weekend didn’t allow for much time to bake.  Sad face.  Instead I salvaged up the minimal energy needed to make coconut macaroons, which only require five simple ingredients and fifteen minutes of prep time.  Anniversary bliss.

{Stiff foam peaks.}

{I added chopped semisweet chocolate to half the recipe, which was delicious and exactly what Bertha (my belly) needed for dessert.  For the recipe, I recommend adding extra coconut, decreasing the condensed milk, and turning the oven to 300° rather than 250°.}